Scallop Risotto Recipe
Make Scallop Risotto Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Risotto Base
Scallops & Finish
Method
Risotto Base
- 1
- 2
Sweat onion and garlic
In a heavy-bottomed saucepan or deep skillet over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until butter is melted. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent and soft but not browned, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 3
Toast the rice
Add 1.5 cups arborio rice to the pan and stir to coat the grains in the fat. Cook, stirring constantly, for 1–2 minutes until edges of the rice become translucent and you smell a faint nutty aroma.
- 4
Deglaze with wine
Pour in 1/2 cup dry white wine and stir, scraping any fond from the bottom. Cook until most of the wine has evaporated, about 1–2 minutes.
- 5
Add stock gradually
Begin adding warm stock one ladle (about 1/2 cup) at a time. After adding each ladle, stir gently but continuously until the liquid is mostly absorbed before adding the next ladle. Maintain the pan at a gentle simmer. Continue this process for about 18–20 minutes total, tasting after 15 minutes. The rice should be al dente — tender with a slight bite — and the risotto should be creamy and just loose enough to spread slightly when plated.
- 6
Season and finish with butter and cheese
When rice is cooked to al dente and texture is creamy, remove pan from heat. Stir in 1 tablespoon butter and 3/4 cup grated Parmesan until melted and fully incorporated. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste. Cover and set aside while you sear the scallops (this keeps the risotto warm). If risotto becomes too thick, stir in 1–2 tablespoons warm stock to loosen to serving consistency.
Scallops & Finish
- 7
Prepare scallops
Pat 12 large scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
- 8
Sear scallops
Heat a large, heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. Place scallops in the pan spaced apart — do not overcrowd; work in batches if necessary. Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip scallops and add 1 tablespoon butter to the pan; spoon the melted butter over the scallops for an additional 1–1.5 minutes until the scallops are just opaque in the center (internal temperature ~125–130°F for medium-rare to medium). Remove scallops to a plate and let rest briefly.
- 9
Finish scallops with lemon and parsley
Off the heat, squeeze 1 teaspoon fresh lemon juice over the scallops and sprinkle with 1 teaspoon lemon zest and 1 tablespoon chopped parsley. Toss gently to coat; the small amount of lemon brightens the flavor.
- 10
Plate and serve
Spoon a generous portion of risotto into warm shallow bowls. Arrange 3 scallops per serving on top of each risotto portion. Spoon any buttery pan juices from the scallops over the dish. Garnish with an extra sprinkle of grated Parmesan and a few more parsley leaves or a light grind of black pepper. Serve immediately.