Seared Scallops with Parmesan Risotto (Printable)
Golden-seared scallops nestled atop velvety Parmesan risotto. An elegant, date-night worthy Italian main course for two.
# What You'll Need:
→ 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 for extra creaminess
14 - Salt and freshly ground black pepper to taste
→ Garnish
15 - Chopped fresh parsley or chives
16 - Lemon wedges
# How-To Steps:
01 - In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add shallot and cook until translucent, approximately 2 minutes. Add minced garlic and cook for 30 seconds until fragrant.
02 - Stir in Arborio rice and cook for 1 minute, stirring constantly to coat each grain. Pour in dry white wine and cook until mostly evaporated, stirring occasionally.
03 - Add warm broth one ladleful at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue this process for approximately 20 minutes until rice achieves a creamy consistency while remaining al dente.
04 - Remove from heat. Stir in grated Parmesan cheese, remaining 1 tablespoon butter, and heavy cream if desired. Season with salt and freshly ground black pepper. Cover and maintain warmth until plating.
05 - Pat scallops dry with paper towels to remove excess moisture. Season both sides evenly 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 without crowding. Sear without moving for 2 to 3 minutes until a golden crust forms. Flip and sear the opposite side for 1 to 2 minutes until just opaque throughout.
07 - Distribute risotto between two plates. Arrange seared scallops atop each portion. Garnish with chopped fresh parsley or chives. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- These scallops develop a restaurant-worthy golden crust while maintaining a buttery tender center that melts in your mouth with barely any effort.
- The risotto acts like a luxurious canvas that slowly releases its starchy goodness with each stir, creating that signature silky texture that makes you close your eyes with each bite.
02 -
- Dry-packed scallops are non-negotiable, as wet-packed ones release too much moisture and never properly sear no matter how well you pat them dry.
- The risotto will continue cooking slightly after youve taken it off heat, so pull it just shy of your desired texture to avoid mushiness by serving time.
03 -
- After patting scallops dry, let them sit on paper towels at room temperature for 10 minutes before searing, which helps them cook more evenly and develop a better crust.
- Keep your risotto slightly looser than you think it should be, as it will continue to absorb liquid and thicken as it sits.