Pan Seared Scallop Risotto
If there’s one dish that captures the elegance of Northern Italy, it’s Risotto alla Milanese.
Servings: 4
Ingredients
- 1 lb sea scallops 12 - 16 large sea scallops, roe and muscle removed
- 1 shallot finely diced
- 2 garlic cloves minced
- 2 tablespoon olive oil
- 1 cup arborio rice
- 1 cup white wine
- 4 cups chicken or seafood stock
- 3 tablespoon salted butter
- ½ cup parmesan cheese grated
- ¼ cup chives finely sliced
- ½ 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
Calories: 508kcal | Carbohydrates: 49g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 720mg | Potassium: 382mg | Fiber: 2g | Sugar: 2g | Vitamin A: 479IU | Vitamin C: 10mg | Calcium: 177mg | Iron: 3mg
