ISOPASTA SPINACH AND ARTICHOKE DIP RISOTTO WITH SEARED SCALLOPS – Isolator Fitness, Inc

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ISOPASTA SPINACH AND ARTICHOKE DIP RISOTTO WITH SEARED SCALLOPS

Serves 4

 Spinach and artichoke dip is always a party favorite, but now you can have those same flavors in this elegant, easy, impressive dinner. I am so excited to share this creamy, delicious, low carb recipe with you, featuring a new way to cook our ISOPASTA Rice. One of my favorite techniques for making risotto is in the oven, and this same trick works like a charm with our rice. Quickly seared scallops paired with this luscious risotto take this protein-filled meal to the next level. As an added bonus, you’re getting all the benefits of vitamin-packed, fiber-rich spinach and artichokes. This is truly a dish to bring out on a special night, so get ready for compliments on your healthy cooking!

 

Wine Recommendation: A bubbly champagne will pair perfectly with this savory dish. Cheers!

I hope you enjoy this delicious addition to your healthy ISO lifestyle!

Kelly Pipich, Isolator Fitness’s Executive Chef

Ingredients:

  • 7.04 oz ISOPASTA Rice
  • 1 lb dry packed scallops (10-20ct)*
  • 2 tbsp extra virgin olive oil
  • 4½ c chicken stock
  • 5 oz baby spinach
  • 14 oz can quartered artichoke hearts, drained
  • ½ c Fromage Blanc 0% (Vermont Creamery makes a great one)
  • ½ c Parmigiano-Reggiano, finely grated
  • 2 oz extra sharp cheddar, grated
  • 2 oz Neufchatel
  • 1 tsp garlic salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp pepper

Directions:

  1. Preheat your oven to 350˚. Put your ISOPASTA Rice in a 2 quart casserole dish.
  2. In a microwave-safe measuring cup, heat your chicken stock for 3 minutes, or until extremely hot. Pour the hot stock over your ISOPASTA Rice and stir. Cover the casserole dish tightly with an oven-safe lid or foil and bake in your oven for one hour.
  3. Meanwhile, combine the Fromage Blanc through pepper in a mixing bowl and set aside.
  4. When the rice comes out of the oven, quickly stir in your spinach and quartered artichoke hearts, stirring until the spinach is completely wilted. Carefully drain the spinach, rice, and artichokes, and return it all to the casserole dish. Stir in the cheeses and spices from the mixing bowl and let the mixture sit while you prepare your scallops.
  5. Heat the olive oil in a skillet over medium heat. Make sure the pan is hot before putting your scallops in, as this will help you get a good sear. Place your scallops in the pan and sprinkle them with a little salt and pepper, if desired. Depending on the size of your scallops and the heat of your stove, this may take shorter or longer, but I find the scallops take about 3-5 minutes per side on my gas stove. (I prefer them slightly rare in the middle, so I tend to pull mine sooner.) The most important thing to remember is not to disturb them or flip them for at least the first three minutes so that they get that nice brown sear – same for the other side.
  6. Once your scallops are done, give your risotto a final stir, and bring this beautiful meal to the table – compliments guaranteed. Enjoy!
  7. *Scallops are sold either dry packed or wet packed. For any recipe where you are searing scallops, always make sure to buy the dry packed ones.

Nutrition Facts

Serving Size 1 Serving
Calories 523
Calories from Fat 183
Total Fat 20.2g
Saturated Fat 8.2g
Cholesterol 74mg
Sodium 1414mg
Potassium 726mg
Carbohydrates 19.4g
Dietary Fiber 7.4g
Sugars 2.8g
Protein 67.3g

The post ISOPASTA SPINACH AND ARTICHOKE DIP RISOTTO WITH SEARED SCALLOPS appeared first on ISOLATOR FITNESS BLOG.


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