Pan-Seared Scallops and Creamy Risotto
A refined dish combining golden, melt-in-your-mouth sea scallops with a creamy risotto flavored with white wine and parmesan. A delicate and gourmet culinary experience that will delight the most refined palates.
🛒 Ingredients
4 servings
- 1.1 lbs fresh sea scallops
- 1 cup arborio rice
- 4 cups hot vegetable broth
- 2/3 cup dry white wine
- 1 medium onion, finely minced
- 2 cloves garlic, minced
- 6 tablespoons butter, divided
- 1 cup grated parmesan cheese (about 3.5 oz)
- Salt and freshly ground pepper
- Fresh parsley (optional)
- Olive oil
Watch the original video
Watch on TikTokDirections
- 1
Heat the vegetable broth in a saucepan and keep warm. In a Dutch oven or heavy pot, sauté the onion and garlic in a bit of butter and olive oil.
- 2
Add the arborio rice, coat it well with the fat, and cook for 2 minutes. Deglaze with the white wine.
- 3
Gradually add the hot broth, one ladle at a time, stirring regularly. The rice should remain slightly moist between each addition.
- 4
After 18-20 minutes of cooking, the risotto should be creamy. Stir in the grated parmesan, 2 tablespoons of butter, and season with salt and pepper to taste.
- 5
A few minutes before serving, prepare the scallops. Pat them dry with paper towels, then season with salt and pepper.
- 6
In a very hot skillet with butter, sear the scallops for 2-3 minutes per side until golden brown. They should remain tender on the inside.
- 7
Plate the risotto, place the pan-seared scallops on top, and garnish with fresh parsley.
💡 Chef's Tip
Scallops should be seared quickly over high heat to stay tender. Do not overcook them. Prepare the risotto and scallops so they can be served immediately while hot. Use a high-quality broth to enhance the flavors.
