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!