Step 1

Heat chicken stock in a small pot.

Step 2

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute.

Step 3

Add rice mixing well until well coated and transluscent, about 2 minutes.

Step 4

Add wine, salt and pepper and mix well until it is absorbed into the rice.

Step 5

Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.

Step 6

Add parmesan cheese and parsley, mix well and serve.

Step 7

Wash scallops and pat dry with a paper towel. Season with salt and pepper.

Step 8

Heat a medium size pan on a high flame. When pan is hot, melt 1 tsp butter and place half of the scallops in the pan.

Step 9

Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.

Step 10

Remove from the pan and set aside on a warm plate.

Step 11

Add addition 1 tsp butter and cook remaining scallops. Set aside.

Step 12

Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts, 2 to 3 minutes.

Step 13

Serve scallops with spinach over risotto.