Imagine a shallow rustic bowl filled with creamy risotto, the vibrant green spinach playing beautifully against the soft whiteness of the risotto. At the center is a bouquet of golden seared scallops, lightly dusted with black sesame seeds. The dish is finished with a drizzle of glossy yuzu sauce, dotting the risotto, and crowned with micro greens for that final pop of color.

Spinach Parmesan Risotto with Seared Scallops and Yuzu Sauce

Name: Spinach Parmesan Risotto with Seared Scallops and Yuzu Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 cups Spinach rinsed and trimmed; 16 units Sea Scallops rinsed and patted dry; 2 cups Arborio Rice; 1/2 cup Yuzu Juice; 1 cup Parmesan Cheese freshly grated; 4 Garlic Cloves minced; 1 medium Onion finely chopped; 1/2 cup White Wine; 4 cups Chicken or Vegetable Broth; 1 tablespoon Soy Sauce; 2 tablespoons Honey; 2 tablespoons Olive Oil; to taste Salt; to taste Freshly Ground Black Pepper; for garnish Micro greens; for garnish Black Sesame Seeds

Italian-Meets-Asian spinach risotto with seared scallops

Category Quick and Easy

Prep 20 minutes

Cook 40 minutes

Style Fusion

Technique Simmering

Diet Friendly Pescatarian

Daily recipe · April 14, 2025

A little about this dish

This delectable dish offers a twist of Italian and Asian flavors in a bowl that's bursting with green good health. The fusion magic happens with creamy Parmesan risotto, flavored with the refreshing goodness of spinach, topped with delicately Seared Scallops and a drizzle of Japanese inspired, tangy-sweet Yuzu sauce.

Ingredients (for 4)

Spinach — 4 cups — rinsed and trimmed
Sea scallops — 16 units — rinsed and patted dry
Arborio rice — 2 cups
Yuzu juice — 1/2 cup
Parmesan cheese — 1 cup — freshly grated
Garlic cloves — 4 — minced
Onion — 1 medium — finely chopped
White wine — 1/2 cup
Chicken or vegetable broth — 4 cups
Soy sauce — 1 tablespoon
Honey — 2 tablespoons
Olive oil — 2 tablespoons
Salt — to taste
Freshly ground black pepper — to taste
Micro greens — for garnish
Black sesame seeds — for garnish

Preparation

Step 1 — 🍯🥄🔥

Combine yuzu juice, soy sauce, and honey in a small saucepan. Simmer on low heat until reduced by half. Set aside.
Step 2 — 🧅🍳🔥

Sauté onions and garlic in 1 tablespoon of olive oil until softened.
Step 3 — 🍚🍷🥄

Add Arborio rice to skillet, stir until grains are well coated and translucent. Then, pour in white wine and stir until it is completely absorbed. Gradually add the broth, one cup at a time, until it is absorbed before adding the next.
Step 4 — 🌱🧀🧂

Stir spinach into the risotto until it wilts. Then, add Parmesan and stir until creamy. Season with salt and pepper.
Step 5 — 🍳🔥🐚

Heat the remaining tablespoon of olive oil in a separate skillet. Sear the scallops for about 1-2 minutes on each side until golden.
Step 6 — 🍴🍛🌿

Divide the risotto among 4 dishes. Top each with 4 scallops, and drizzle with yuzu sauce. Garnish with micro greens and black sesame seeds.

A final fox tip

Fun Fact: Yuzu is a citrus fruit from East Asia that blends tasting notes from lime and grapefruit. Its distinctive tangy flavor makes it perfect for sauces. It's not everyday we blend Italian risotto with a Japanese element. Yet this fusion subtly complements the dish to make it an exciting Spring dinner!