SCALLOP, SPINACH, AND SUN DRIED TOMATO RISOTTO

Heat the olive oil in a large, deep skillet over medium high heat until very hot, but not smoking.  Pat the scallops dry with paper towels and season them all over with the ½ teaspoon of the salt and ¼ teaspoon of the pepper.  Add the scallops to the hot oil and cook about 1 minute per side until seared and golden brown. They do not need to be cooked through.  Remove to plate and set aside.

Add the butter to the pan drippings and cook the onions and garlic until soft and fragrant, about 2 minutes. Add the Ciao Bella Italian seasoning and rice to the pan and cook for 3-4 more minutes, stirring frequently, until the rice is toasty.

Add the wine to the pan and stir frequently until it is almost completely absorbed, and the bottom of the pan shows no liquid when you pull the rice to the side.  Gradually add the chicken stock in ½ cup increments, stirring constantly, waiting to add more stock until the liquid is almost fully absorbed by the rice.  Continue adding the stock until the rice is plump and tender (but with some ‘tooth’) when you taste it.

Add the remaining teaspoon of salt, ¼ teaspoon of pepper, heavy cream, and sun dried tomatoes to the pan. Stir to combine and let the cream absorb, about 1 minute.  Add the scallops back into the pan along with any juices that have formed on the plate.   Add the parmesan and spinach.  Fold the spinach into the risotto until it is just wilted

Serve hot with more parmesan for sprinkling on the side and a big glass of wine!