Pan Seared Scallop Risotto
Jul 07, 2025
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This pan seared scallop risotto is what dreams are made of! The scallops are seared until golden and buttery, then served over a creamy, parmesan-rich risotto that’s infused with garlic, white wine and a touch of lemon. It’s an elegant yet comforting recipe that’s perfect for date night or a special dinner with friends.
Love risotto? You will love my leek risotto, risotto alla milanese and creamy prawn risotto!
I love risotto, I love seafood and I love comfort food! This recipe ticks all my boxes. The scallops are pan seared until golden and caramelised, leaving behind all those delicious brown bits in the pan and we do not let any of that flavour go to waste. Once they are cooked, I set them aside and use that same pan to build the risotto, starting by deglazing with a splash of white wine to lift every last bit of flavour from the bottom.
I’ve made my fair share of risottos over the years, from leek risotto to a delicate saffron risotto, and the process always starts the same. Shallots and garlic are gently sautéed in olive oil, then the rice is added and toasted until slightly translucent. That white wine we added not only lifts the fond from the scallops but also adds a beautiful acidity that balances the richness of the dish.
From there, warm stock is slowly ladled in, allowing the rice to absorb it gradually and release its starch for that signature silky, luscious texture. I finish it with a generous handful of parmesan and a knob of butter to bring it all together. The scallops may be the star, but that risotto, enriched with every layer of flavour from start to finish, truly makes this dish shine.
Why You’ll Love This Recipe
- All the flavour, none of the waste – Every bit of scallop caramelisation is used to build a rich and deeply savoury risotto base.
- Creamy and luxurious – Made with simple ingredients but delivers a restaurant-quality result that feels indulgent and comforting.
- Perfect for any occasion – Elegant enough for date night, but easy enough to whip up midweek when you want something a little special.
Ingredients for Scallop Risotto
Here’s what you’ll need to bring this creamy scallop risotto to life. The ingredients are simple, but when treated with care, they come together to create something truly special.
- Scallops – Fresh is best for that sweet, delicate flavour and golden sear, but good quality frozen scallops will still do the trick. Look for scallops with the roe removed for a cleaner, more elegant presentation and to avoid overpowering the risotto.
- Arborio rice – This short grain rice is essential for risotto. It releases just the right amount of starch as it cooks, giving you that creamy, velvety texture without needing any cream.
- Good quality stock – Whether you use fish, vegetable or chicken stock, make sure it’s flavourful and warm. It’s added gradually and plays a huge role in building depth throughout the risotto.
- White wine – You’ll see me use champagne in the video because it was all I had on hand and it actually worked beautifully. That said, a light, crisp white wine like a pinot grigio or sauvignon blanc is what I’d usually reach for to brighten the risotto without overpowering the dish.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations & Modifications
- Swap the scallops – Not a scallop fan or can’t find fresh ones? Try seared prawns, pan-fried fish or even roasted mushrooms for a veggie-friendly option. Just make sure you swap the chicken stock for a vegetable one!
- Add some greens – Stir through baby spinach, blanched peas or finely chopped herbs at the end for extra colour and freshness.
- No wine? No problem – You can leave the wine out entirely and simply deglaze the pan with a splash of stock or a squeeze of lemon juice to help lift all those flavourful bits.
How To Make Scallop Risotto
This recipe follows the traditional technique for making risotto, and once you get the hang of it, you’ll be making risotto like a pro in no time.
Step 1: Pat the scallops dry with absorbent paper and season with a sprinkling of salt.
Step 2: On a medium – high heat, heat the olive oil in a large fry pan, and once it’s hot and shimmering, add the scallops. Sear the scallops for about 2 minutes on each side, or until they’re golden brown.
Step 3: Add the onion and garlic and cook for 3 minutes or until fragrant and sweet. Add the wine and keep stirring with the rice until all of the wine has been absorbed by the rice. One cup at a time, add in the chicken or seafood stock and stir through until all the stock is absorbed. Repeat this step 5 more times until you have used up all of your stock. When you have added your last cup of stock you want only 80% of the liquid to be absorbed. Turn off the heat and vigorously stir through the butter, parmesan cheese and pinch of salt and pepper until you have silky and glossy texture.
Step 4: Finish off by stirring through the juice from half a lemon and chives. Place the scallops on top of the risotto and pour over all the juices.
FAQ’s
Yes, frozen scallops work well for risotto as long as they are fully thawed and patted dry before searing. This helps achieve a golden crust and prevents excess moisture from affecting the texture of the dish.
Arborio rice is the best choice for scallop risotto. Its high starch content creates that creamy, velvety texture risotto is known for.
Absolutely. If you prefer not to cook with wine, you can deglaze the pan with a splash of hot stock or a squeeze of lemon juice instead. This still lifts the flavourful brown bits left behind by the scallops.
Scallops are done when they’re golden brown on each side and just opaque in the centre. They only need 1–2 minutes per side in a hot pan—overcooking can make them rubbery, so keep a close eye on them.
How To SErve
To serve, spoon the creamy risotto into shallow bowls and top with the golden seared scallops. Finish with a sprinkle of finely chopped chives or parsley, a crack of black pepper and an extra grating of parmesan if you like. A light drizzle of good quality olive oil or a squeeze of lemon can also lift the dish beautifully. Serve it straight away while the risotto is silky and the scallops are still warm and tender.
How To Store
Risotto is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. The scallops should be stored separately if possible to prevent overcooking when reheated. To reheat, gently warm the risotto in a pan with a splash of stock or water to loosen it up, and heat the scallops briefly in a hot pan just until warmed through. Avoid microwaving scallops as they can become rubbery.
More Risotto Dishes To Love!
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Pan Seared Scallop Risotto
Ingredients
- 1 lb sea scallops, 12 – 16 large sea scallops, roe and muscle removed
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 cup arborio rice
- 1 cup white wine
- 4 cups chicken or seafood stock
- 3 tbsp salted butter
- 1/2 cup parmesan cheese, grated
- 1/4 cup chives, finely sliced
- 1/2 lemon
- salt + pepper
Instructions
- Heat broth: Heat the broth in a medium saucepan over medium heat until it’s just below a simmer. Lower the heat, cover, and keep it warm while you prepare the risotto.
- Sear scallops: Pat the scallops dry with absorbent paper and season with a sprinkling of salt. On a medium – high heat, heat the olive oil in a large fry pan, and once it’s hot and shimmering, add the scallops. Make sure not to overcrowd the pan, cook them in batches if needed. Sear the scallops for about 2 minutes on each side, or until they’re golden brown. Once cooked, transfer them to a plate and cover loosely with foil to keep warm.
- Cook aromatics: Add the onion and garlic and cook for 3 minutes or until fragrant and sweet.
- Toast rice: Add the rice to the pan and cook for 2 minutes or until the rice turns opaque and has a crackling sound.
- Add wine and broth: Add the wine and keep stirring with the rice until all of the wine has been absorbed by the rice. One cup at a time, add in the chicken or seafood stock and stir through until all the stock is absorbed. Repeat this step 5 more times until you have used up all of your stock. Your rice will start to become plump as it continues to cook and absorb the stock. It should take roughly 25 minutes to cook. When you have added your last cup of stock you want only 80% of the liquid to be absorbed.
- Add butter and cheese: Turn off the heat and vigorously stir through the butter, parmesan cheese and pinch of salt and pepper until you have silky and glossy texture.
- Finish: Finish off by stirring through the juice from half a lemon and chives. Place the scallops on top of the risotto and pour over all the juices.
- Serve: Serve immediately with an extra sprinkling of cheese and chives.
Video
Notes
- Scallops. Fresh is best for that sweet, delicate flavour and golden sear, but good quality frozen scallops will still do the trick. Look for scallops with the roe removed for a cleaner, more elegant presentation and to avoid overpowering the risotto. They only need 1 – 2 minutes on each side so keep an eye on them when you sear them.
- Warm stock is essential. Adding cold stock can shock the rice and affect the creamy texture, so keep it warm on the stove while you cook.
- Stir gently and often. This helps release the rice’s starch, which is what gives risotto its signature creaminess.
- Don’t rush it. Risotto takes about 18–20 minutes to cook. Taste along the way to ensure the rice stays al dente.
- Finish off the heat. Stir in cold butter and Parmesan at the end for extra richness and a silky finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
So tasty! Will be making again.
So glad you liked it!
Yum!! I always love your risotto and scallops recipes so had to try this one and it was divine! Thank you!
Yay! So happy to hear this!