Recipes › Seafood › Seared Scallops with Risotto Recipe

Seared Scallops with Risotto Recipe

Recipe by Pedro M. A. Neves

This elegant Italian dish combines creamy saffron-infused risotto with perfectly seared sea scallops that develop a golden crust while remaining tender inside. The marriage of tender shellfish and luxurious rice creates a restaurant-quality meal that is surprisingly achievable at home. Seared scallops with risotto represents modern Italian coastal cuisine at its finest.

Ingredients

• 400g large sea scallops (about 12 scallops)
• 300g Arborio rice
• 1 small onion, finely diced
• 100ml dry white wine
• 1 liter warm fish or vegetable stock
• 1 pinch saffron threads (about 0.1g)
• 50g Parmigiano-Reggiano cheese, grated
• 50g unsalted butter
• 60ml extra virgin olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Heat the stock in a separate pot and keep it at a gentle simmer throughout the risotto cooking process. Steep the saffron threads in 60ml of the warm stock for 5 minutes to infuse and release their color and flavor.

2. Heat 30ml olive oil and 15g butter in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 2-3 minutes, stirring frequently, until softened and fragrant but not browned.

3. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the Arborio rice and stir constantly for 2 minutes, coating each grain with oil and butter. The rice should appear slightly translucent at the edges.

4. Add the white wine and stir until it is almost completely absorbed by the rice, about 1-2 minutes. Begin adding the warm stock one ladle at a time (approximately 150ml per ladle), stirring frequently and waiting until each addition is nearly absorbed before adding the next.

5. After about 18 minutes of adding stock gradually, add the saffron-infused stock. Continue stirring and adding remaining stock until the rice is tender but still has a slight bite (al dente), about 5-7 minutes more. The risotto should flow slightly on the plate when finished.

6. Remove the risotto from heat and stir in the remaining 35g butter and grated Parmigiano-Reggiano cheese. Taste and adjust seasoning with salt and pepper. Cover and keep warm while preparing the scallops.

7. Pat the scallops dry with paper towels and season both sides with salt and pepper. Heat the remaining 30ml olive oil in a large skillet over high heat until it shimmers but does not smoke (about 2-3 minutes).

8. Once the oil is hot, carefully place the scallops in the skillet in a single layer without moving them. Sear for 2-3 minutes until the bottom develops a golden-brown crust. Flip and sear the other side for another 1-2 minutes until opaque and just cooked through.

9. Transfer the seared scallops to a warm plate and let rest for 1 minute. Divide the risotto among four shallow bowls, creating a small well or mound in the center of each portion.

10. Top each risotto bowl with three seared scallops. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for brightness.

Substitutions

• For dairy-free risotto: Replace butter with extra virgin olive oil (60ml total) and omit Parmigiano-Reggiano, instead finishing with nutritional yeast or additional sea salt and white pepper for depth
• For white wine alternative: Use 100ml additional warm stock and 2 tablespoons of fresh lemon juice to replace the white wine
• For saffron substitute: Use 1 teaspoon of turmeric powder or omit entirely for a classic white risotto (risotto in bianco)
• For scallop alternative: Use 12 large shrimp (peeled and deveined) or 400g firm white fish fillets cut into 12 pieces, using identical searing times

Tips

• Do not stir the risotto constantly like pasta—stir frequently but allow the rice to develop texture. Constant stirring can break down the grains and create an overly creamy consistency
• Ensure scallops are completely dry before searing; moisture prevents proper browning. Pat them very gently with paper towels rather than rinsing them under water
• The risotto should move slowly across the plate when finished (like lava), not be thick and stiff. This 'all'onda' consistency is traditional and allows the flavors to meld on the palate
• Keep all components hot when plating: warm bowls in a 50°C (120°F) oven and serve risotto immediately after plating to prevent it from stiffening

Seared scallops with risotto reflects the intersection of modern Italian fine dining and classic regional cooking from Venice and the Adriatic coast, where both risotto and fresh seafood have been staples for centuries. The technique of searing scallops separately before serving is a contemporary presentation that maintains the integrity of both components while honoring traditional flavors.

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