Seared Scallops with Parmesan Risotto (Print Version)
Tender golden scallops paired with luxurious Parmesan risotto. An elegant, restaurant-quality meal perfect for intimate dining.
# What You Need:
→ Scallops
01 - 8 large sea scallops, dry-packed
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt and freshly ground black pepper to taste
→ Risotto
05 - 1 tablespoon olive oil
06 - 2 tablespoons unsalted butter, divided
07 - 1 small shallot, finely chopped
08 - 1 garlic clove, minced
09 - 3/4 cup Arborio rice
10 - 1/3 cup dry white wine
11 - 3 cups low-sodium chicken or vegetable broth, kept warm
12 - 1/2 cup freshly grated Parmesan cheese
13 - 2 tablespoons heavy cream, optional
14 - Salt and freshly ground black pepper to taste
→ Garnish
15 - Chopped fresh parsley or chives
16 - Lemon wedges
# Preparation Steps:
01 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add chopped shallot and cook until translucent, approximately 2 minutes. Add minced garlic and cook for 30 seconds until fragrant.
02 - Stir in Arborio rice and cook for 1 minute, stirring constantly to coat each grain with fat. Pour in dry white wine and cook until mostly evaporated, stirring occasionally.
03 - Add warm broth one ladleful at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue this process for approximately 20 minutes until rice is creamy and tender yet maintains a slight bite.
04 - Remove from heat and stir in grated Parmesan cheese, remaining 1 tablespoon butter, and heavy cream if desired. Season with salt and pepper to taste. Cover and maintain warmth.
05 - Pat scallops dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper.
06 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over high heat until shimmering. Place scallops in a single layer and sear without moving for 2 to 3 minutes until a golden crust develops. Flip scallops and sear the opposite side for 1 to 2 minutes until opaque throughout.
07 - Divide risotto between two plates and arrange seared scallops on top. Garnish with chopped fresh parsley or chives and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The contrast between the crisp seared exterior and buttery soft interior of each scallop is something restaurants charge triple for but you can create right at home.
- Theres something magical about watching simple rice transform into creamy perfection while you chat with someone special across the kitchen island.
02 -
- Never rinse arborio rice before cooking or youll wash away the very starch that creates risottos signature creaminess.
- I once ruined an entire batch of scallops by overcrowding the pan - they steamed instead of seared, turning out pale and rubbery instead of caramelized.
03 -
- Let your scallops come to room temperature for about 20 minutes before cooking for the most even sear.
- For the ultimate creamy risotto, try mantecatura - vigorously stirring in cold butter cubes at the very end to create an emulsion that makes the texture impossibly silky.