Scallops with Parmesan Risotto

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  • 3-4Servings
  • 00:10Prep Time
  • 00:20Cook Time


  • 1 Tbsp. butter
  • 1 minced clove garlic or 1 minced shallot (or both)
  • 1 cup arborio rice
  • 1 Tbsp. Johnny’s Parmesan Garlic Seasoning
  • 1/2 cup white wine
  • 3 cups of chicken broth
  • 1/2 cup Parmesan cheese
  • 1 Tbsp. grapeseed oil
  • 1 pound jumbo scallops
  • 1 Tbsp. olive oil
  • 1 clove minced garlic
  • 4 cups spinach or kale
  • 3 Tbsp. butter


  1. For the Risotto: In a large non-stick skillet over medium heat, melt the butter.
  2. Add the garlic or shallots and saute for a minute or two, until soft and fragrant.
  3. Add the arborio rice, stir to coat with butter. Add the white wine.
  4. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy.
  5. Add the Parmesan and Johnny’s Parmesan Garlic Seasoning and stir until incorporated. Johnny’s Salt and Pepper to taste.
  6. For the Seared Scallops: Heat oil in nonstick skillet.
  7. Pat scallops dry (as dry as possible), sprinkle with salt, and add to pan.
  8. They should sizzle (if not, need to have a hotter pan.) Shake gently to prevent sticking.
  9. After 2-3 minutes, flip each scallop over.
  10. They should have a pretty golden brown exterior and an opaque inside.
  11. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.
  12. For the Sautéed Spinach: Heat the oil over medium low heat.
  13. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.
  14. For the Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely.
  15. When it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.

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