Seared Scallops On Lemon And Spinach Risotto - cooking recipe

Ingredients

1 tablespoon oil
cracked black pepper and sea salt
1 lb scallops (I use the big, fat sea scallops)
5 1/2 cups vegetable stock
2 tablespoons oil
2 cups arborio rice
2 teaspoons lemon rind, grated
6 1/2 ounces baby spinach leaves (about 3 cups, well packed)
cracked black pepper and sea salt
parmesan cheese, shavings

Preparation

To cook the lemon and spinach risotto, place the stock in a saucepan over medium-high heat and allow to come to a boil then reduce to a simmer.
Heat the oil in another saucepan over medium high heat. Add the rice and cook for 1 minute. Add the stock, 2 cups at a time, stirring frequently and cooking until all the stock has been absorbed. Continue adding cups of stock until all the stock has been absorbed and the rice is tender. Season with pepper and sea salt and keep risotto warm.
Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 20-30 seconds on each side or until seared.
To serve, stir the lemon rind and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with lemon wedges and parmesan on the side.