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Seared Scallops over Wilted Spinach and Parmesan Risotto

Gluten free • Serves 3


16 oz Sea scallops


10 oz Baby spinach
2 tbsp Parsley
2 Shallot

Canned Goods

4 cups Chicken stock, fat free

Pasta & Grains

1 cup Arborio rice

Baking & Spices

1 Salt and fresh pepper
1 Salt and pepper

Oils & Vinegars

1 tsp Olive oil


4 tsp Butter
1/4 cup Parmesan cheese, grated

Beer, Wine & Liquor

1/2 cup White wine
Torie Singleton
Torie Singleton • 2 years ago

Seared Scallops over Wilted Spinach and Parmesan Risotto

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  • Jennifer Mathews

    Tried these last night and they were delicious! Easy but elegant at the same time!