Over confit tomato risotto with sautéed spinach and lemon butter pan sauce

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add cherry tomatoes and cook gently until they start to blister and break down, about 10-15 minutes. Season with salt and pepper. Set aside.

Prepare the Confit Tomatoes

In a separate pot, bring the vegetable broth to a simmer. In another large pan, heat 1 tablespoon of olive oil over medium heat. Add Arborio rice and cook for 2 minutes, stirring frequently. Gradually add the simmering broth, one ladle at a time, stirring continuously until the rice is creamy and al dente, about 18-20 minutes. Stir in the confit tomatoes and fresh basil, and adjust seasoning with salt and pepper.

Cook the Risotto

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat and set aside.

Sauté the Spinach

Pat the sea scallops dry with a paper towel and season with salt and pepper. In the same skillet used for the spinach, add 2 tablespoons of butter and heat over medium-high heat. Once the butter is foamy, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.

Sear the Scallops

In the same skillet, lower the heat and add the remaining 2 tablespoons of butter and lemon juice. Stir and scrape any browned bits from the bottom of the pan. Cook for another 1-2 minutes until slightly thickened.

Prepare the Lemon Butter Sauce

On each plate, serve a generous portion of the confit tomato risotto topped with sautéed spinach. Place 2-3 seared scallops on top and drizzle with lemon butter sauce.

pan seared sea scallops

Recipe information

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