Seared Scallops on Risotto

Name: Seared Scallops on Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 cup Arborio rice; 4 cups chicken or vegetable broth; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry white wine; 1/2 cup Parmesan cheese, grated; 2 tablespoons unsalted butter; Salt and pepper to taste; 1 tablespoon lemon juice; Fresh parsley for garnish; 1 pound sea scallops, cleaned and patted dry; Salt and pepper to taste; 2 tablespoons olive oil; 1 tablespoon butter

Highlighted under: Cozy Bowls

I absolutely love this recipe for Seared Scallops on Risotto because it's a divine combination of flavors and textures. The creamy risotto is perfectly complemented by the delicate, seared scallops, creating a dish that feels luxurious yet achievable. I often whip this up for special occasions or when I want to impress my family and friends. The secret is in the risotto; slow cooking and stirring allow the rice to absorb the broth fully, resulting in a rich, velvety base that elevates the scallops to new heights.

Created by

Anna

Last updated on 2026-01-23T21:42:28.818Z

One of the highlights of preparing Seared Scallops on Risotto is the satisfaction that comes from nailing the timing. I found that letting the scallops rest before searing allows for a perfect golden crust without overcooking. It's all about patience; the last thing you want is rubbery seafood. While experimenting, I discovered that adding a touch of lemon juice to the risotto enhances the overall brightness of the dish.

When I first tried making risotto, it felt intimidating. However, I've learned that consistent stirring and a bit of broth at a time is the way to go. I remember the first time the risotto came out creamy and delicious, it made me realize this dish is more forgiving than it seems. My family can't get enough of it, and I love being able to share something so special.

Why You'll Love This Recipe
Rich, creamy risotto that pairs beautifully with tender scallops
Perfectly seared scallops create a delightful contrast in texture
A sophisticated dish that makes any meal feel like a celebration

Understanding Risotto Technique

The secret to achieving creamy risotto lies in the technique of slowly adding broth while stirring. This method ensures that the Arborio rice releases its starch, which creates that velvety texture we all love. Aim to stir continuously while adding a ladle of broth, allowing the rice to absorb each addition before adding more. You’ll know it's ready when the rice is plump and al dente with a slight bite—this typically takes around 20 minutes.

Using high-quality broth significantly enhances the flavor of your risotto. If you're using homemade broth, it will infuse the dish with a deeper, more satisfying taste compared to store-bought versions. If you prefer a vegetarian option, vegetable broth is an excellent substitute, offering a fresh, light flavor that complements the scallops beautifully. Just remember to adjust the salt, as some store-bought broths can be quite salty.

Perfectly Seared Scallops

To achieve that beautiful golden crust on your scallops, ensure they are patted dry thoroughly before seasoning. Excess moisture can lead to steaming rather than searing, resulting in a less desirable texture. I recommend using a cast-iron skillet for its superior heat retention, which allows for an even, high heat necessary for a good sear. Heat the oil until it shimmers before adding the scallops for that perfect golden finish.

Cooking scallops is a quick process, usually around 2-3 minutes per side. Look for them to develop a golden brown crust on the outside, indicating they're cooked through to the center while still being tender. If they begin to curl tightly, they may be overcooked. Remember, scallops continue to cook slightly after being removed from heat, so it's best to take them off just before they look fully cooked.

Ingredients

For the Risotto

1 cup Arborio rice
4 cups chicken or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup Parmesan cheese, grated
2 tablespoons unsalted butter
Salt and pepper to taste
1 tablespoon lemon juice
Fresh parsley for garnish

For the Seared Scallops

1 pound sea scallops, cleaned and patted dry
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter

Instructions

Prepare the Broth

In a saucepan, bring the chicken or vegetable broth to a simmer. Keep it warm over low heat.

Sauté Aromatics

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, and sauté until translucent, about 3 minutes.

Toast the Rice

Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.

Add the Wine

Pour in the white wine and cook, stirring constantly, until fully absorbed by the rice.

Cook the Risotto

Gradually add the warm broth, one ladleful at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process should take about 20 minutes.

Finish the Risotto

Once the rice is creamy and al dente, stir in the Parmesan cheese, lemon juice, salt, and pepper. Remove from heat and cover to keep warm.

Sear the Scallops

Season the scallops with salt and pepper. In another skillet, heat 2 tablespoons of olive oil over high heat until shimmering. Add the scallops and sear for 2-3 minutes each side, until golden brown.

Plate and Serve

Spoon the risotto onto plates, top with seared scallops, and garnish with fresh parsley. Enjoy!

Pro Tips

Ensure scallops are dry before searing for the best crust. Do not overcrowd the pan when cooking the scallops, as this will lower the pan's temperature and prevent searing.

Make-Ahead Tips

Risotto is best enjoyed fresh, but you can prepare components ahead of time. Cook the risotto base without the final additions of butter and cheese, then cool it rapidly and store it in an airtight container in the fridge. When ready to enjoy, gently reheat it on low heat, stirring in additional broth along with the Parmesan and lemon juice for extra creaminess.

Scallops do not freeze well, so if you're planning to make this dish in advance, consider preparing the risotto and enjoying the dish fresh with the scallops. Alternatively, you can use shrimp or cooked lobster as a topping if you're looking for something pre-cooked to save time.

Serving Suggestions

Seared scallops on risotto can be paired beautifully with a light salad or steamed asparagus to complement the richness of the dish. The brightness of citrus vinaigrettes balances the creamy risotto, making for a well-rounded meal. For a touch of elegance, drizzle a balsamic reduction or bright pesto over the plate before serving to enhance visual appeal and flavor complexity.

Garnishing the dish with fresh herbs like chives or basil can elevate presentation and add aromatic freshness. If you want to introduce more depth of flavor, consider sprinkling some toasted pine nuts or hazelnuts over the top for a subtle crunch that contrasts with the creamy risotto and tender scallops.

Questions About Recipes

→ Can I use frozen scallops?

Yes, just make sure to thaw them completely and pat them dry before cooking.

→ What if I don’t have Arborio rice?

You can substitute with Carnaroli or Vialone Nano rice for similar results.

→ How can I make this dish vegetarian?

Use vegetable broth and skip the scallops, or substitute with grilled veggies.

→ Can I prepare the risotto in advance?

Risotto is best served fresh, but you can reheat it with a splash of broth if needed.