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Pan Seared Scallops with Creamy Risotto

pan seared scallops with creamy risotto - featured image
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A quick and easy seafood recipe featuring golden caramelized scallops paired with a luxuriously creamy risotto, perfect for impressing without stress.

Ingredients

Scale
  • 12 large fresh sea scallops (about 1 pound or 450 grams), dry-packed
  • Salt and freshly ground black pepper, to season
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 tablespoon unsalted butter (for searing scallops)
  • Juice of half a fresh lemon
  • 1 cup Arborio rice (about 200 grams)
  • 1 small shallot, finely chopped
  • 2 garlic cloves, minced
  • ½ cup dry white wine (120 ml), such as Pinot Grigio or Sauvignon Blanc
  • 4 cups chicken or vegetable broth (960 ml), kept warm
  • 2 tablespoons unsalted butter (for risotto finishing)
  • ½ cup freshly grated Parmesan cheese (about 50 grams)
  • 1 tablespoon fresh parsley, chopped (optional)
  • Salt and pepper, to taste

Instructions

  1. Heat chicken or vegetable broth in a medium saucepan over low heat and keep warm.
  2. Finely chop shallot and mince garlic. Pat scallops dry thoroughly with paper towels and season both sides with salt and pepper.
  3. In a large saucepan, melt 1 tablespoon butter over medium heat. Add shallots and sauté until translucent, about 2-3 minutes.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add Arborio rice and stir to coat grains with butter and aromatics. Cook 1-2 minutes until edges look translucent.
  6. Pour in dry white wine and stir continuously until mostly absorbed.
  7. Add warm broth one ladle (about ½ cup) at a time, stirring gently and allowing liquid to absorb before adding more. Continue for 18-20 minutes until rice is tender but firm.
  8. While risotto cooks, heat a heavy skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Let butter melt and foam without burning.
  9. Place scallops in pan spaced apart. Cook undisturbed for 2-3 minutes until golden crust forms. Flip and cook another 2 minutes until scallops feel firm but springy.
  10. Remove scallops from pan and squeeze fresh lemon juice over them.
  11. Remove risotto from heat. Stir in 2 tablespoons butter and ½ cup Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Garnish with parsley if desired.
  12. Plate risotto and arrange scallops on top or alongside. Drizzle pan juices over scallops and serve immediately.

Notes

Pat scallops completely dry before searing to ensure a golden crust. Do not overcrowd the pan to maintain high heat. Stir risotto gently and add broth gradually for creamy texture. Use warm broth to keep cooking consistent. For dairy-free, substitute butter with olive oil and Parmesan with nutritional yeast.

Nutrition

Keywords: pan seared scallops, creamy risotto, seafood recipe, easy dinner, quick seafood, Arborio rice, Parmesan risotto

Find it online: https://blairrecipes.com/pan-seared-scallops-with-creamy-risotto-easy-perfect-seafood-recipe/