Seared Scallop Risotto (Creamy & Easy)
Golden seared scallops crown a creamy lemon Parmesan risotto in this elegant, easy dinner. Fruity extra virgin olive oil builds the rice and a peppery finishing drizzle brightens every bite.
Recipe Success Tips
Pat the scallops bone dry.
A wet scallop steams instead of searing. Press each one between paper towels until the surface is dry, which is the single biggest factor in getting that deep golden crust.
Get the pan properly hot.
Heat the skillet until the oil shimmers and a drop of water dances before the scallops go in. Once they land, leave them undisturbed for about 90 seconds so a crust can form before you flip.
Keep the stock warm and add it slowly.
Warm stock added one ladle at a time keeps the Arborio releasing its starch steadily, which is what gives risotto its creamy, flowing texture. Cold stock shocks the pot and makes the grains seize.
Add the lemon at the end.
Stir lemon zest and juice in off the heat so the brightness stays fresh and does not cook out. It cuts the richness of the Parmesan and echoes the sweetness of the scallops.
Finish raw with a peppery olive oil.
A thread of Ultra High Phenolic Extra Virgin Olive Oil over the plated risotto adds a grassy, throat-catching pepper that frames the sweet scallops. Drizzle it off the heat so its flavor lands bright and fresh.
Ingredients
4
servings
- 3 tablespoons High Phenolic Extra Virgin Olive Oil
- 1 1/2 cups Arborio rice
- 1 lb large sea scallops, side muscle removed
- 5 cups seafood or chicken stock, warm
- 1/2 cup dry white wine
- 2 shallots, finely diced
- 2 garlic cloves, minced
- 3/4 cup Parmesan cheese, finely grated
- 1 lemon, zested and juiced
- 2 tablespoons flat-leaf parsley, chopped
- 1 teaspoon sea salt
- 2 tablespoons Ultra High Phenolic Extra Virgin Olive Oil, for finishing
Kitchen Tools You'll Need
Wide Heavy Saucepan
Cast-Iron or Stainless Skillet
Stock Pot
Wooden Spoon
Ladle
Fine Grater
How to Cook Seared Scallop Risotto (Creamy & Easy)
PREP
1
Remove the small side muscle from each scallop, pat them thoroughly dry, and season with salt. Keep the stock at a low simmer in a separate pot so it stays warm throughout.
COOK
2
Warm 2 tablespoons of the High Phenolic Extra Virgin Olive Oil in a wide saucepan over medium heat and sweat the shallots until soft, about 4 minutes, adding the garlic for the last minute. The High Phenolic carries the aromatics smoothly and gives the rice a clean, balanced base.
3
Stir in the Arborio and toast for 2 minutes until the grain edges turn translucent. Pour in the wine and stir until nearly absorbed.
4
Add the warm stock one ladle at a time, stirring often and letting each addition absorb before adding more, for about 18 minutes, until the rice is creamy and just al dente. Stir in the Parmesan, lemon zest, and lemon juice off the heat.
SEAR
5
Heat the remaining tablespoon of High Phenolic Extra Virgin Olive Oil in a skillet over medium-high until it shimmers. Sear the scallops undisturbed for about 90 seconds per side until deeply golden and just opaque in the center, then remove from the heat.
FINISH
6
Spoon the risotto into shallow bowls, top with the seared scallops, and scatter parsley over each. Finish with a raw drizzle of Ultra High Phenolic Extra Virgin Olive Oil for a fresh, peppery lift against the sweet scallops, and serve right away.
Recipe Notes
Serve these scallops and risotto as a plated main for a date night or dinner party, with a crisp white wine and a simple arugula salad alongside. For a brighter, citrus-forward base on its own, our lemon risotto makes a lovely vegetarian starting point.
Swap the scallops for seared shrimp or a mix of both, the way our creamy shrimp risotto does. For a richer, more classic cheese-forward base, follow the technique in our creamy Parmesan risotto and add the scallops on top.
Use the smooth, balanced High Phenolic Extra Virgin Olive Oil for the soffritto, the rice, and searing the scallops, since it is suited to cooking heat. Reach for the bolder, peppery Ultra High Phenolic as the raw finishing drizzle, where its fresh bite is tasted directly.
Scallops are best eaten right after searing, so store any leftover risotto and scallops separately. The risotto keeps in an airtight container for up to 2 days; reheat it gently with a splash of stock and finish with a fresh drizzle of olive oil.
Nutrition Facts per Serving
Nutrition Facts
Serving size about 1 1/2 cups with scallops
Calories
540
% Daily Value*
Total Fat 18g23%
Saturated Fat 4g20%
Trans Fat 0g
Unsaturated Fat 13g
Monounsaturated Fat 10g
Polyunsaturated Fat 1.5g
Cholesterol 55mg18%
Sodium 790mg34%
Total Carbohydrate 63g23%
Dietary Fiber 2g7%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 30g60%
Calcium 180mg14%
Iron 2mg11%
Potassium 480mg10%
* Percent Daily Values are based on a 2,000 calorie diet.
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Frequently Asked Questions
Pat the scallops completely dry, season them, and add them to a hot skillet with a thin film of oil. Leave them undisturbed for about 90 seconds per side so a golden crust can form before you flip.
Large dry-packed sea scallops are ideal because they sear well and stay tender. Dry-packed means untreated with phosphates, which helps them brown instead of releasing water into the pan.
Arborio is the most widely available and gives a creamy result. Carnaroli or vialone nano hold their bite a little longer and are worth seeking out if you make risotto often.
Yes. Skip the cheese for a dairy-free version and lean on the lemon and a generous finishing drizzle of olive oil for richness and brightness. The risotto will be a touch looser but still creamy from the rice starch.
Scallops cook fast and turn rubbery when overdone. They need only about 90 seconds per side and should come off the heat while just opaque in the center.
Use a smooth, balanced extra virgin olive oil like Olivea High Phenolic for the rice and for searing, since it is suited to cooking heat. Finish with a peppery oil like Olivea Ultra High Phenolic drizzled on raw for fresh flavor.
Yes, this risotto is naturally gluten-free since it is made with rice, scallops, olive oil, wine, and stock. Check that your stock and any packaged ingredients are certified gluten-free if needed.
Cook the rice base to about 80 percent, spread it on a tray to cool, then finish with hot stock just before serving and sear the scallops fresh. Searing scallops in advance is not recommended since they lose their crust.
A light green salad, sauteed asparagus, or roasted vegetables balance the richness. A crisp dry white wine and crusty bread round out the meal.
