Ingredients
Seafood
- 1 lb sea scallops (12 - 16 large, roe and muscle removed)
Aromatics & Vegetables
- 1 shallot (finely diced)
- 2 garlic cloves (minced)
- 1/4 cup chives (finely sliced)
Grains & Liquids
- 1 cup arborio rice
- 1 cup white wine
- 4 cups chicken or seafood stock
Fats & Dairy
- 2 tbsp olive oil
- 3 tbsp salted butter
- 1/2 cup parmesan cheese (grated)
Seasoning
- 1/2 lemon (juice only)
- Salt and pepper to taste
Instructions
- Heat broth: Warm the chicken or seafood stock in a medium saucepan over medium heat until it’s just below simmering. Reduce the heat to low, cover, and keep warm while preparing the risotto.
- Sear scallops: Pat the scallops dry with paper towels and season lightly with salt. Heat the olive oil in a large frying pan over medium-high heat until shimmering. Add scallops without overcrowding and sear for about 2 minutes per side until golden brown and caramelized. Remove scallops and transfer to a plate; cover loosely with foil to keep warm.
- Cook aromatics: In the same pan, add diced shallots and minced garlic. Sauté for about 3 minutes until fragrant and softened, releasing their sweetness.
- Toast rice: Add the arborio rice to the pan and cook, stirring continuously, for 2 minutes or until the rice becomes opaque and starts to make a slight crackling sound.
- Add wine and broth: Pour in the white wine and stir continuously until fully absorbed by the rice. Then, add the warm stock one cup at a time, stirring constantly and allowing each addition to be mostly absorbed before adding the next. Repeat this process about 5 more times until all broth is incorporated and the rice is plump and creamy, roughly 25 minutes total cooking time. After the final addition, about 80% of the liquid should be absorbed.
- Add butter and cheese: Remove the pan from heat and vigorously stir in the butter, grated parmesan cheese, and a pinch of salt and pepper to create a silky, glossy risotto texture.
- Finish: Stir in the fresh lemon juice and finely sliced chives for brightness. Arrange the seared scallops on top of the risotto and drizzle any juices from the scallops over the dish.
- Serve: Serve the risotto immediately, garnished with additional parmesan cheese and chives if desired.
Notes
- Ensure scallops are very dry before searing to get a nice golden crust.
- Do not rush the stirring and gradual addition of stock to achieve the creamy risotto texture.
- You can substitute seafood stock with chicken stock if unavailable.
- Use fresh parmesan cheese for the best flavor and melting consistency.
- Serve immediately, as risotto doesn't reheat well without losing its creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
