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.

Assemble the Dish

Sea scallops

Arborio rice

Cherry tomatoes

Fresh spinach

Vegetable broth

Olive oil

Butter

Garlic

Lemon juice

Salt

Black pepper

Fresh basil

Pan Seared Sea Scallops

Make Pan Seared Sea Scallops Recipe in just 45m. Over confit tomato risotto with sautéed spinach and lemon butter pan sauce

Pan Seared Sea Scallops Recipe

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