Seared Scallops over Wilted Spinach and Parmesan Risotto

Ingredients (16)

• For the risotto:
• 1 cup arborio rice
• 2 tsp butter
• 1 shallot
• 1/2 cup white wine
• 4 cups fat free chicken stock
• salt and pepper
• 1/4 cup grated parmesan cheese
• 2 tbsp chopped parsley
• For the scallops:
• 16 oz about 12-14 sea scallops
• salt and fresh pepper
• 2 tsp butter
• 1 tsp olive oil
• 1 shallot
• 10 oz baby spinach