Date Night Seared Scallops with Risotto (Printable)
Tender golden scallops atop creamy Parmesan risotto—an elegant, restaurant-quality meal perfect for intimate dining.
# What's Needed:
→ Scallops
01 - 8 large sea scallops, dry-packed
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt and freshly ground black pepper to taste
→ Risotto
05 - 1 tablespoon olive oil
06 - 2 tablespoons unsalted butter, divided
07 - 1 small shallot, finely chopped
08 - 1 garlic clove, minced
09 - 3/4 cup Arborio rice
10 - 1/3 cup dry white wine
11 - 3 cups low-sodium chicken or vegetable broth, kept warm
12 - 1/2 cup freshly grated Parmesan cheese
13 - 2 tablespoons heavy cream, optional
14 - Salt and freshly ground black pepper to taste
→ Garnish
15 - Chopped fresh parsley or chives
16 - Lemon wedges
# How to Make It:
01 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add shallot and cook until translucent, approximately 2 minutes. Add minced garlic and cook for 30 seconds until fragrant.
02 - Stir Arborio rice into the saucepan and cook for 1 minute, stirring constantly to coat grains with fat. Pour dry white wine over rice and cook until mostly evaporated, stirring occasionally.
03 - Add warm broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for approximately 20 minutes until rice is creamy and al dente.
04 - Remove from heat. Stir in freshly grated Parmesan cheese, remaining 1 tablespoon butter, and heavy cream if using. Season with salt and pepper to taste. Cover saucepan and keep warm.
05 - Pat scallops dry thoroughly with paper towels. Season both sides generously with salt and freshly ground black pepper.
06 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over high heat until shimmering. Arrange scallops in a single layer and sear without moving for 2 to 3 minutes until a golden crust forms. Flip scallops carefully and sear the opposite side for 1 to 2 minutes until just opaque.
07 - Distribute risotto evenly between serving plates. Arrange seared scallops on top of risotto. Garnish with chopped fresh parsley or chives and serve immediately with lemon wedges.
# Tips for Success:
01 -
- The risotto achieves that magical restaurant-quality texture without any fancy equipment, just your patience and a wooden spoon.
- Those golden-crusted scallops with their buttery centers will make you feel like a culinary genius even if youve never cooked seafood before.
02 -
- Never, ever crowd the scallops in the pan, or theyll steam instead of sear, robbing you of that gorgeous caramelized crust that makes them special.
- Risotto waits for no one, so have everything prepped and ready before you begin, including warming your serving plates in the oven if possible.
03 -
- Salt your scallops just before cooking, not in advance, or theyll release moisture and never develop that coveted golden crust.
- The risotto should flow slightly when you tilt the plate, a state Italians call all'onda, or wavelike, not stand up like mashed potatoes.