Ingredients
Instructions
In small pot, heat chicken stock over low heat. Add the saffron to the warm stock.
In a large, deep skillet, heat 2 tbsp butter and olive oil over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
Stir in the rice and cook, stirring frequently, for 2 minutes until the grains are lightly toasted. Pour in the white wine and stir until almost fully absorbed.
Begin adding the stock one ladle at a time. Stir frequently, letting each ladle absorb before adding the next. This should take about 20 minutes. The rice should be tender but al dente. Remove from heat. Stir in the remaining 1 tbsp butter and cheese. Taste and adjust with salt and pepper as needed.
Meanwhile, pat scallops as dry as possible for the best sear. Season both sides with salt and pepper. In a large skillet, heat oil over medium-high heat. Add scallops in a single layer, spaced apart. Sear for 1 1/2 minutes undisturbed until a crust forms. Flip with tongs. Add 1 tbsp butter and baste for 1 1/2 minutes. Remove scallops when they are slightly opaque.
In the same skillet as the scallops, add the spinach. Sauté over medium heat for about 4 minutes.
Spoon risotto into a bowl, mix with spinach and top 2-3 scallops. Top with more cheese, if desired.
