Scallop Risotto – A Luxurious and Elegant Recipe
Scallop risotto is a refined and flavorful dish that combines the delicate sweetness of seared scallops with the creamy texture of classic Italian risotto.
Perfect for special occasions like Christmas, date nights, or a gourmet dinner at home, this recipe will elevate your meal with rich flavors and a silky-smooth consistency.
Follow this step-by-step guide to create an unforgettable scallop risotto that’s both easy to make and restaurant-worthy.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients (Serves 4)
For the Risotto:
- 1 ¼ cups Arborio rice (or Carnaroli rice)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 cups vegetable or chicken broth, kept warm
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Seared Scallops:
- 12 large sea scallops (about 3 per person)
- 1 tbsp unsalted butter
- 1 tsp olive oil
- Salt and pepper, to taste
- Fresh parsley, finely chopped (for garnish)
How to Make Scallop Risotto
Step 1: Prep the Ingredients
- Finely chop the onion and mince the garlic.
- Warm the broth in a saucepan over low heat and keep it warm throughout cooking.
- Pat the scallops dry with paper towels, then season them with a pinch of salt and pepper. Dry scallops ensure a perfect golden sear.
Step 2: Cook the Risotto
- Heat 2 tbsp olive oil in a large saucepan or skillet over medium heat.
- Add the chopped onion and garlic, sautéing until soft and translucent.
- Stir in the Arborio rice, coating each grain with oil. Cook for 2 minutes until the rice turns slightly translucent.
- Pour in the white wine and stir until it evaporates.
- Gradually add the warm broth, one ladle at a time, stirring continuously. Let the rice absorb the liquid before adding the next ladle. Repeat until the rice is creamy and tender, about 18–20 minutes.
- Remove from heat, then stir in butter and Parmesan cheese for a rich, velvety texture. Adjust salt and pepper to taste.
Step 3: Sear the Scallops
- Heat 1 tbsp butter and 1 tsp olive oil in a large skillet over high heat.
- Once the pan is very hot, add the scallops in a single layer, making sure they don’t touch.
- Sear for 1-2 minutes per side until golden brown on the outside but tender in the center. Avoid overcooking!
Step 4: Assemble & Serve
- Spoon hot risotto onto each plate.
- Arrange three scallops per plate on top of the risotto.
- Garnish with chopped fresh parsley for a touch of color and freshness.
- Serve immediately and enjoy your restaurant-quality scallop risotto!
Nutritional Information & Health Benefits
Nutrition (Per Serving)
- Calories: ~450 kcal
- Protein: 20g
- Carbs: 45g
- Fat: 15g
Health Benefits of Key Ingredients
- Scallops – A lean protein source rich in omega-3 fatty acids, great for heart health.
- Arborio Rice – Provides slow-digesting carbs for lasting energy.
- Garlic & Onion – Packed with antioxidants and support immune health.
- Parmesan Cheese – High in calcium and protein for strong bones.
- Fresh Parsley – Adds vitamin C & K for overall wellness.
Zoé’s Tips for the Perfect Scallop Risotto
- Use high-quality scallops – Fresh, dry-packed sea scallops have the best sweet and delicate flavor. If using frozen, thaw overnight in the fridge and pat dry before cooking.
- The secret to creamy risotto? Keep stirring! Stirring helps release the starch in Arborio rice, creating that signature creamy texture.
- Don’t add all the broth at once – Gradual absorption allows the rice to cook evenly.
- Want a flavor boost? Add a touch of lemon zest or saffron to enhance the dish with a bright, aromatic note.
Best Pairings for Scallop Risotto
- Light Green Salad – A simple arugula or spinach salad with lemon vinaigrette balances the dish.
- A Glass of Dry White Wine – Pair with Chardonnay or Sauvignon Blanc for the perfect match.
- Fresh Baguette – Ideal for soaking up the creamy sauce.
Recipe Variations & Substitutions
- 🔥 Shrimp & Scallop Risotto – Add sautéed shrimp for an extra seafood kick.
- 🍋 Lemon Parmesan Risotto – Enhance the risotto with zesty lemon juice and zest.
- 🍄 Mushroom Risotto – Substitute scallops with sautéed mushrooms for a vegetarian twist.
- 🥂 Champagne Risotto – Swap white wine for champagne to create a festive touch.
Scallop Risotto
Ingredients
For the Risotto:
- 1 ¼ cups Arborio rice or Carnaroli rice
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 3 cups vegetable or chicken broth kept warm
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and pepper to taste
For the Seared Scallops:
- 12 large sea scallops about 3 per person
- 1 tbsp unsalted butter
- 1 tsp olive oil
- Salt and pepper to taste
- Fresh parsley finely chopped (for garnish)
Instructions
Step 1: Prep the Ingredients
- Finely chop the onion and mince the garlic.
- Warm the broth in a saucepan over low heat and keep it warm throughout cooking.
- Pat the scallops dry with paper towels, then season them with a pinch of salt and pepper. Dry scallops ensure a perfect golden sear.
Step 2: Cook the Risotto
- Heat 2 tbsp olive oil in a large saucepan or skillet over medium heat.
- Add the chopped onion and garlic, sautéing until soft and translucent.
- Stir in the Arborio rice, coating each grain with oil. Cook for 2 minutes until the rice turns slightly translucent.
- Pour in the white wine and stir until it evaporates.
- Gradually add the warm broth, one ladle at a time, stirring continuously. Let the rice absorb the liquid before adding the next ladle. Repeat until the rice is creamy and tender, about 18–20 minutes.
- Remove from heat, then stir in butter and Parmesan cheese for a rich, velvety texture. Adjust salt and pepper to taste.
Step 3: Sear the Scallops
- Heat 1 tbsp butter and 1 tsp olive oil in a large skillet over high heat.
- Once the pan is very hot, add the scallops in a single layer, making sure they don’t touch.
- Sear for 1-2 minutes per side until golden brown on the outside but tender in the center. Avoid overcooking!
Step 4: Assemble & Serve
- Spoon hot risotto onto each plate.
- Arrange three scallops per plate on top of the risotto.
- Garnish with chopped fresh parsley for a touch of color and freshness.
- Serve immediately and enjoy your restaurant-quality scallop risotto!
Scallop risotto is an elegant, creamy, and flavorful dish that’s surprisingly easy to prepare at home. Whether you’re cooking for a romantic dinner, a holiday gathering, or a special treat, this recipe guarantees restaurant-quality results.
Give it a try and experience the perfect balance of creamy risotto and tender seared scallops! 🍽️✨
