In a medium sized pot, bring the stock to a light simmer. Have a ladle close by as well.
Place a large pan over medium heat and pour in olive oil and butter. Once butter has melted add in the garlic and shallot and saute for 2 minutes. You don’t want the garlic to brown.
After 2 minutes drop in the rice and stir. You want the rice to get covered in the oil and butter and “toast” in the pan for 2 minutes. After two minutes pour in the white wine. It should sizzle and bubble. This is good as it is burning off the alcohol.
Now comes the fun part, add 1 ladle at a time of the warm stock. After you add one ladle of the stock stir the risotto constantly until the stock is absorbed. Once absorbed, add another ladle. Continue this process until the rice is nice and stoft. Don’t be shy to add in more stock than you think. The rice is very absorbent and you want a creamy risotto. Once rice is soft, add in the spinach and parm, and one final ladle of stock.
Now let’s kick on to the scallops. Dry you scallops with a paper towel. Remove abductor tendon and discard. Place a pan over high heat and add in high smoke point oil. Once temperature has been reached place the scallops into the pan, be sure not to over crowd, and sear the top side of the scallop for 90 seconds. After 90 seconds drop in the butter and allow to sear for another 20 seconds. Flip the scallops and spoon the hot butter over the top side of the scallops. After 20 seconds remove from the pan.
Now it up! I like to top my risotto and scallops with parm, lemon zest, and some of the butter from the scallop pan! Enjoy!
