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Seared Scallops with Parmesan Risotto and Spinach


1 cup arborio rice
3 tsp butter
1 shallot, minced
½ cup white wine
4 cups chicken stock
salt and pepper
¼ cup fresh grated parmesan cheese
2 tbsp chopped fresh parsley
16 oz (about 12-14) sea scallops
salt and fresh pepper
4 tsp butter, divided
1 tsp olive oil
1 shallot, minced
10 oz baby spinach, washed



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