Jul 17 2026
Restaurants›Osteria 166›Blackened Scallops Recipe

Blackened Scallops Recipe

Inspired by Osteria 166
Time45m
Serves4

Served over a preserved lemon and tomato confit risotto

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Ingredients

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For the Blackened Scallops

For the Preserved Lemon and Tomato Confit Risotto

Method

For the Blackened Scallops

  1. 1

    Prepare the Spice Mixture

    In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt.

  2. 2

    Season the Scallops

    Pat the scallops dry with paper towels and rub them with olive oil. Coat the scallops evenly with the spice mixture.

  3. 3

    Cook the Scallops

    Heat a skillet over high heat until very hot. Add the scallops and cook for about 2-3 minutes on each side, until blackened and cooked through. Remove from heat and set aside.

For the Preserved Lemon and Tomato Confit Risotto

  1. 4

    Sauté the Aromatics

    In a large saucepan, heat 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté until softened and translucent, about 5 minutes.

  2. 5

    Toast the Rice

    Add the arborio rice to the saucepan and stir well to coat with the butter. Cook for 2-3 minutes until the rice is lightly toasted.

  3. 6

    Deglaze and Simmer

    Pour in the white wine and cook until absorbed. Gradually add the broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.

  4. 7

    Add Tomatoes and Preserved Lemon

    When the rice is creamy and al dente, stir in the halved cherry tomatoes and chopped preserved lemon. Cook for an additional 5 minutes.

  5. 8

    Finish the Risotto

    Remove from heat and stir in the remaining butter and grated parmesan cheese. Adjust seasoning if necessary.

To Serve

  1. 9

    Plate the Dish

    Spoon the risotto onto plates and top with the blackened scallops. Garnish with chopped fresh parsley.

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