Jul 14 2026
Restaurants›Ristorante Di Sopra›Seared Sea Scallops Recipe

Seared Sea Scallops Recipe

Inspired by Ristorante Di Sopra
Time45m
Serves4

With a pea saffron risotto and fried Prosciutto

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Ingredients

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Scallops

Pea Saffron Risotto

Fried Prosciutto

Method

Scallops

  1. 1

    Prepare the Scallops

    Pat the sea scallops dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Sear the Scallops

    In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops. Sear for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from skillet and set aside.

Pea Saffron Risotto

  1. 3

    Prepare the Broth

    In a saucepan, bring the chicken or vegetable broth to a simmer. Add saffron threads and let steep on low heat.

  2. 4

    Sauté Aromatics

    In a large pot, melt butter over medium heat. Add chopped shallot and minced garlic, cooking until soft and translucent, about 3-4 minutes.

  3. 5

    Cook the Rice

    Add Arborio rice to the pot and stir to coat the grains with butter. Toast the rice for about 1-2 minutes.

  4. 6

    Add Broth Gradually

    Begin adding the simmering broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. This process should take about 18-20 minutes.

  5. 7

    Add Peas and Cheese

    When rice is al dente and creamy, stir in the peas and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat.

Fried Prosciutto

  1. 8

    Fry the Prosciutto

    In the same skillet used for the scallops, add the prosciutto slices and cook over medium heat until crispy, about 2-3 minutes per side. Remove and drain on paper towels.

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