🍽️ FittestMe.aiFoodsNutrients

Scallop Risotto Recipe

Italian · Main course · 40 min total

A creamy, luxurious risotto topped with perfectly seared scallops, finished with lemon and fresh herbs.

Ingredients

• 1 lb large sea scallops (about 12)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups warm chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions

1. Pat scallops dry with paper towels and season with salt and pepper.
2. Heat olive oil in a large skillet over high heat. Sear scallops for 1-2 minutes per side until golden brown. Transfer to a plate and set aside.
3. In a large saucepan or Dutch oven, melt 1 tbsp butter over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute more.
4. Add rice and stir to coat, cooking for 1 minute until edges are translucent. Pour in wine and stir until absorbed.
5. Add warm broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue until rice is creamy and al dente, about 18-20 minutes. You may not need all broth.
6. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan, parsley, and lemon juice. Season with salt and pepper to taste.
7. Divide risotto among plates and top with seared scallops. Garnish with extra parsley if desired.

Tips

• Use warm broth to keep the cooking temperature steady.
• Don't overcook the scallops; they should be just opaque in the center.
• Risotto is best served immediately; leftovers can be reheated with a splash of broth.

More about Scallop Risotto →

AI estimate may be inaccurate · Terms