Seared Scallops with Creamy Parmesan Risotto Recipe

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Seared scallops served on a bed of creamy Parmesan risotto makes for an elegant dish perfect for special occasions or a cozy dinner at home. The combination of tender, perfectly seared scallops with the rich, velvety risotto creates a delightful balance of flavors and textures that is sure to impress.

Why You’ll Love This Recipe

This dish is not only visually stunning but also a culinary delight that brings the taste of fine dining to your kitchen. The creamy risotto serves as a perfect canvas for the scallops, making it a dish that feels indulgent yet approachable.

• Elegant Presentation: Perfect for impressing guests.
• Rich Flavors: The creamy risotto complements the sweet, savory scallops beautifully.
• Easy to Customize: Adapt with your favorite herbs or vegetables.
• Quick Cooking Time: Ideal for busy weeknights or last-minute gatherings.

Ingredients

• 1 pound large sea scallops
• 1 cup Arborio rice
• 4 cups chicken broth
• 1/2 cup dry white wine
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

How to Make Seared Scallops with Creamy Risotto

1. In a saucepan, bring the chicken broth to a simmer over low heat. Keep it warm while you prepare the risotto.
2. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and sauté until translucent, about 2-3 minutes.
3. Add the minced garlic and Arborio rice to the skillet, stirring to coat the rice with the oil and butter. Cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine and stir until it’s mostly absorbed by the rice.
5. Add the warm chicken broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in the grated Parmesan cheese and the remaining 2 tablespoons of butter. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
7. While the risotto is cooking, pat the scallops dry with paper towels and season both sides with salt and pepper.
8. In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the scallops and cook for 2-3 minutes on each side until they are golden brown and opaque in the center. Do not overcrowd the pan; cook in batches if necessary.
9. To serve, spoon the creamy risotto onto plates, top with seared scallops, and garnish with fresh parsley.

Tips for the Best Results

• Ensure your scallops are dry before searing to achieve a nice golden crust.
• Stir the risotto constantly while adding broth for the creamiest texture.
• Use high-quality Parmesan cheese for the best flavor.

Easy Variations

• Add sautéed asparagus or peas to the risotto for extra color and nutrition.
• Substitute the white wine with lemon juice for a citrusy twist.
• Top with a drizzle of balsamic reduction for added sweetness and complexity.

What to Serve With It

• A crisp green salad with a light vinaigrette.
• Roasted seasonal vegetables for added flavor and texture.
• A glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess. Avoid microwaving if possible, as it can make the risotto gummy.

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