Seared Scallops With Risotto Recipe

Name: Seared Scallops With Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken or fish stock; 1 pinch saffron threads; 2 tbsp fresh mint leaves, finely chopped; 2 tbsp fresh chives, finely chopped; 2 tbsp fresh flat-leaf parsley leaves, finely chopped; 1 tbsp lemon zest; 2 tbsp extra-virgin olive oil, plus extra, to serve; 1 None medium onion, finely chopped; 2 cloves garlic, minced; 14 oz Arborio rice; 1/2 cup dry white wine; 2 1/2 tbsp butter; 24 None scallops on the half shell, roe removed

Servings: persons

4 cups chicken or fish stock
1 pinch saffron threads
2 tbsp fresh mint leaves, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh flat-leaf parsley leaves, finely chopped
1 tbsp lemon zest
2 tbsp extra-virgin olive oil, plus extra, to serve
1 None medium onion, finely chopped
2 cloves garlic, minced
14 oz Arborio rice
1/2 cup dry white wine
2 1/2 tbsp butter
24 None scallops on the half shell, roe removed

1
In a saucepan, bring stock, saffron and 2 cups water to a boil. Reduce heat and cover to keep warm.
2
In a small bowl, combine herbs and lemon zest. Set aside.
3
Heat 1 tbsp olive oil in a large saucepan. Add onion and garlic and cook, stirring, until onion softens. Add rice and stir for 1 min, or until rice is well coated. Add wine and bring to a boil. Simmer, uncovered, until most wine evaporates. Add 1/2 cup hot stock. Cook, stirring, over medium heat until liquid is absorbed. Continue adding stock, 1/2 cup at a time, until all stock is absorbed and rice is just tender (about 25 mins). Stir in butter. Season.
4
Heat remaining oil in a medium frying pan. Sear scallops for 1 min per side, or until browned. Arrange over risotto and sprinkle with herb mixture. Drizzle with extra olive oil.

898

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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 cups chicken or fish stock, 1 pinch saffron threads, 2 tbsp fresh mint leaves, finely chopped, 2 tbsp fresh chives, finely chopped, and more.

Yes, Seared Scallops With 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!

Seared Scallops With Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions