Seared Scallops on Risotto

Name: Seared Scallops on Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup Arborio rice; 4 cups chicken broth; 1 tablespoon olive oil; 2 tablespoons butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Zest of 1 lemon; 1 pound large sea scallops; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Global Flavors

I absolutely love making seared scallops on risotto for a special dinner. The creamy risotto serves as a comforting base while the scallops bring a touch of elegance to the plate. Each time I prepare this dish, I’m reminded of how the delicate, sweet flavor of the scallops pairs beautifully with the richness of the risotto. It’s a dish that not only impresses guests but also satisfies my craving for a gourmet experience at home. Trust me, this recipe is worth every minute spent in the kitchen!

Created by

Emily

Last updated on 2026-01-23T23:02:28.419Z

When I first tried seared scallops, I was captivated by their sweet flavor and buttery texture. I knew I had to create a dish that showcased these wonderful seafood gems. After experimenting with different techniques, I learned that a hot skillet is essential for achieving that perfect golden crust while keeping the inside tender. That little detail makes all the difference!

As I served this dish one evening, I was struck by how the risotto's creaminess complemented the scallops’ natural sweetness. The lemon zest I added brought brightness that elevated the entire meal. This combination truly became a favorite in my household, and I hope it will be in yours too!

Why You'll Love This Recipe
Mouthwatering combination of scallops and creamy risotto
Perfectly seared scallops with a golden crust
Impressive yet easy enough for a weeknight dinner

Getting the Risotto Just Right

Cooking risotto is all about patience and attention. The key is to add the warm chicken broth gradually. Each addition should be stirred until completely absorbed before the next is introduced. This process not only hydrates the rice but also helps release its starches, yielding that creamy texture we crave. Aim for a consistent medium heat to avoid burning the rice or broth. Over twenty minutes of continuous stirring will transform your Arborio rice into a rich and flavorful base for your scallops.

For an extra layer of flavor, consider adding a bay leaf or fresh thyme to the broth as it heats. These herbs can elevate the dish by infusing the risotto with aromatic notes. It’s a small touch that makes a significant impact. Just remember to remove the herbs before mixing in the final ingredients. Also, freshly grating your Parmesan cheese will provide a smoother melt than pre-grated options, enhancing the creaminess of your risotto.

Searing Scallops: The Art of Timing

Achieving that golden crust on your scallops is crucial for both texture and flavor. Start by ensuring the scallops are completely dry before seasoning; moisture will prevent a proper sear. Use high heat—if your skillet is too cool, the scallops will steam rather than sear. When placing them in the pan, listen for that immediate sizzle. Aim for 2-3 minutes per side, flipping them only once to maintain their buttery softness inside while creating a beautiful crust outside.

If you notice that your scallops are not browning adequately, it might be due to overcrowding the pan. This reduces the pan’s temperature and creates steam. If necessary, sear in batches, keeping the cooked scallops warm on a plate covered with foil. This way, you’ll ensure each scallop receives the attention it deserves, resulting in a delightful contrast between the crispy exterior and the tender interior.

Ingredients

For the Risotto

1 cup Arborio rice
4 cups chicken broth
1 tablespoon olive oil
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Zest of 1 lemon

For the Scallops

1 pound large sea scallops
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Risotto

In a saucepan, heat the chicken broth over low heat to keep it warm. In another large pot, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent. Stir in the Arborio rice and cook for 2-3 minutes, until slightly toasted. Pour in the white wine and cook until absorbed.

Cook the Risotto

Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each ladleful is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Stir in the remaining butter, Parmesan cheese, lemon zest, salt, and pepper. Remove from heat and let sit covered.

Sear the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper. In a large skillet, heat olive oil over high heat. When hot, add scallops and cook for 2-3 minutes on each side until a golden crust forms. Do not overcrowd the pan; you may need to do this in batches.

Plate and Serve

Spoon the risotto onto plates and arrange the seared scallops artfully on top. Garnish with fresh parsley. Serve immediately and enjoy the fabulous flavors!

Pro Tips

For extra flavor, try adding some sautéed mushrooms or peas to the risotto. It's also helpful to make sure your scallops are dry before searing to encourage a better crust.

Make-Ahead Tips

If you're looking to streamline your dinner prep, you can prepare the risotto ahead of time. Cook it until it's just shy of al dente, then let it cool. Store in an airtight container in the fridge for up to two days. When you're ready to serve, reheat it slowly, adding extra broth to restore its creamy texture before adding the remaining ingredients. Keep in mind that risotto doesn't freeze well due to its creamy nature, so it's best enjoyed fresh.

As for the scallops, they are best cooked right before serving due to their quick cooking time and delicate nature. If you want to prep ahead, simply clean and season the scallops, then refrigerate until you're ready to sear them. This way, they’ll be at room temperature when it's time to cook, allowing for better searing results and a perfect execution.

Serving Suggestions

When plating your dish, consider adding a sprinkle of lemon juice over the seared scallops for a zesty contrast that complements their sweetness and the rich risotto. For added color and freshness, a branch of microgreens or a couple of edible flowers can beautifully adorn the plate. Not only will it elevate the presentation, but it also adds a layer of flavor that enhances the overall dining experience.

For an impressive dinner party, pair this dish with a crisp white wine, such as Sauvignon Blanc or a light Pinot Grigio, to drink alongside the scallops. The wine’s acidity can cut through the richness of the risotto, making each bite harmoniously balanced. Completing the meal with a light salad or roasted seasonal vegetables can also offer a refreshing contrast, enhancing the gourmet experience.

Questions About Recipes

→ Can I use frozen scallops?

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

→ How do I know when the risotto is done?

It should be creamy and the rice should be al dente, slightly firm to the bite.

→ What can I serve with this dish?

A light salad or steamed vegetables work well to balance the richness of the risotto.

→ Can I make the risotto ahead of time?

While risotto is best served fresh, you can make it a couple of hours ahead and reheat it gently, adding a splash of broth to loosen it up.