Jane'S Scallop Risotto Recipe

Name: Jane'S Scallop Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 doz. dry sea scallops; 1-2 Tbls. Fleur de sel & about 1 tsp. freshly ground pepper, mixed; 1 cup risotto; 1-2 Tbl. olive oil; 1 Tbl. butter; 2 large shallots, minced; 1 clove garlic, minced; 1 cup dry white wine (semillion or sauvignon blanc); 3 cups water, fish stock, or mixture of both; 4 plum tomatoes, seeded and chopped; 1 tsp. herbes de Provence, rubbed in palms of hand

Servings: persons

1 doz. dry sea scallops
1-2 Tbls. Fleur de sel & about 1 tsp. freshly ground pepper, mixed
1 cup risotto
1-2 Tbl. olive oil
1 Tbl. butter
2 large shallots, minced
1 clove garlic, minced
1 cup dry white wine (semillion or sauvignon blanc)
3 cups water, fish stock, or mixture of both
4 plum tomatoes, seeded and chopped
1 tsp. herbes de Provence, rubbed in palms of hand

1
Heat oil and butter in saute pan over medium-high heat. Dip both sides of scallops in fleur de sel mixture. Add scallops to hot pan and sear each side, about 1-2 minutes per side. Remove from pan and keep at room temperature.
2
If necessary, add another tbls. or two of oil to pan, and reduce heat to medium, then add shallots and garlic. Saute for 1 to 2 minutes, then add risotto. Cook risotto, stirring constantly, until lightly browned.
3
Add the wine and stir, until liquid is absorbed. Add the rest of the liquid, about 1/2 cup at a time, until absorbed, stirring constantly. When all the liquid is nearly absorbed and the risotto is al dente, stir in the tomatoes and herbes de Provence. Taste and, if necessary, add some of the remaining fleur de sel and pepper.
4
Reduce heat to low, place the seared scallops on top, and cover for about 2 minutes, just until scallops are heated through.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 doz. dry sea scallops, 1-2 Tbls. Fleur de sel & about 1 tsp. freshly ground pepper, mixed, 1 cup risotto, 1-2 Tbl. olive oil, and more.

Yes, Jane'S Scallop Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jane'S Scallop Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions