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Scallops over Wilted Spinach Parmesan Risotto
13 FSP
Ingredients
  • subheading: For the risotto:
  • 1 cup arborio rice
  • 2 tsp butter
  • 1 shallot, minced
  • ½ cup white wine
  • 4 cups fat free chicken stock
  • salt and pepper
  • ¼ cup grated parmesan cheese
  • 2 tbsp chopped parsley
  • subheading: For the scallops:
  • 16 oz (about 12 to 14) sea scallops
  • salt and fresh pepper
  • 2 tsp butter
  • 1 tsp olive oil
  • 1 shallot, minced
  • 10 oz baby spinach, washed
Steps
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