Scallop Risotto

braising pan with scallop risotto with lemon wedge and parsley garnish.

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An elegant and easy seafood dinner.

Course dinner, Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 445kcal

Author Marlynn Schotland

Ingredients

1 pound scallops
4-5 cups seafood stock (or chicken or vegetable stock)
1½ Tablespoons olive oil
⅓ cup finely chopped shallots
1 garlic clove, minced
1 cup Arborio rice
½ teaspoon kosher salt, divided
½ cup dry white wine
1 Tablespoon unsalted butter
1 cup finely grated Parmesan cheese, divided
¼ cup ground black pepper
½ lemon
chopped parsley to serve

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Instructions

Dry scallops by dabbing gently with a paper towel. Set aside.
In a medium saucepan over medium heat, heat the stock until it reaches a low boil.
Meanwhile, add the oil to a large skillet over medium-high heat. Once the oil is hot, add the shallots and sauté for 2 minutes, just until the shallots are slightly softened.
Add the garlic and stir, sautéing with the shallots for about 1 minute, just until the garlic is slightly softened and fragrant.
Add the rice and ¼ teaspoon of kosher salt, and stir for about 2-4 minutes, until the rice is completely coated and has started to turn translucent.
Slowly pour in 1 cup of the warm stock into the pan. Then pour in a splash of wine. Stir gently and consistently, until the rice has absorbed the liquid. Then continue pouring in 1 cup of stock and splash of wine, stirring until the liquid is absorbed, and repeat until the rice has cooked to al dente. If you have liquid left once rice is cooked, discard the extra liquid. This takes anywhere from 25 to 35 minutes.
During this time, in another pan over medium-high heat, melt the butter. Once the butter has melted, add the scallops in a single layer and leaving a little room around each so as not to overcrowd the pan. Cook until seared on each side, which takes about 1-2 minutes per side. (See Notes for tips). Remove from the pan and set aside.
Once the rice is al dente, remove the pan from the heat and stir in ½ cup of the parmesan cheese, remaining ¼ teaspoon of kosher salt, and the black pepper. Cover the pan and allow it to rest undisturbed for 4-5 minutes (but no more than that).
Divide the risotto into bowls and then top with the scallops, divided evenly among the bowls. Top each bowl with a little more parmesan cheese. Squeeze a little fresh lemon juice and garnish with fresh chopped parsley. Serve immediately.

Notes

Makes approximately 4-5 servings.

Storage: store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a pan on the stovetop with a little squeeze of fresh lemon juice over it, then stir until reheated.

Tips:

Buy high quality sea scallops. This recipe doesn't work as well with smaller diver scallops.
Get a good sear on the scallops. To do this, use a cast iron pan or a hybrid pan. Keep the scallops in one layer with some breathing space in between each scallop. Do not overcrowd the pan or they will not cook as well. Allow each scallop to develop a good brown sear on the bottom first, then flip and allow the second side to develop a similar brown sear. Avoid flipping scallops over more than once if possible.
Use fresh lemon juice from a lemon. Avoid using packaged lemon juice if possible, as this will not leave as pleasant a taste as juice that is freshly squeezed from a lemon.

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