Name: Scallops Risotto Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 cups Arborio rice; 2 teaspoons saffron threads; 1/4 cup dry white wine; 1/4 cup lemon juice; 2 tablespoons unsalted butter; 1 pound sea scallops; 1 cup grated Parmesan cheese; 1/2 teaspoon salt; Black pepper, to taste

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This scallop-rich seafood risotto is a symphony of flavors and textures that will transport you to the Italian coast. The first bite is filled with the sweetness of succulent scallops, followed by the subtle nuttiness of saffron and the creaminess of Arborio rice, all tied together by a drizzle of zesty lemon.

If you’re a seafood lover looking for a dish that will impress even the most discerning palates, this is the perfect option. For an additional wow factor, be sure to check out our Seafood Paella Recipe for a delicious and flavorful twist on this classic Spanish dish.

Why This Recipe Works

The addition of saffron threads infuses a subtle earthy flavor and a vibrant yellow color, elevating the dish to a new level.
The combination of Arborio rice and Parmesan cheese creates a rich and creamy texture that complements the succulent scallops perfectly.
The lemon zest and juice add a bright and citrusy note that balances out the richness of the dish.

Key Ingredients

When selecting ingredients for this recipe, it’s essential to choose the freshest and highest-quality components. Look for scallops that are firm and slightly sweet, as well as a good-quality saffron that will provide the desired earthy flavor.

Don’t skimp on the Parmesan cheese – a high-quality, aged Parmesan will elevate the entire dish and provide a rich, nutty flavor. Finally, be sure to use real lemon juice and zest for the best results.

scallops risotto LETR250227 3

Recipe Courtesy of Our Kitchen

Scallops Risotto Recipe

5.0 (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups Arborio rice

2 teaspoons saffron threads

1/4 cup dry white wine

1/4 cup lemon juice

2 tablespoons unsalted butter

1 pound sea scallops

1 cup grated Parmesan cheese

1/2 teaspoon salt

Black pepper, to taste

Directions

Heat the butter in a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes on each side, or until golden brown and cooked through.

In a separate saucepan, combine the Arborio rice, white wine, and 1 cup of water. Bring to a boil, then reduce heat to low and simmer for 18-20 minutes or until the rice is cooked and creamy.

Stir in the saffron threads and cook for an additional 2 minutes. Season with salt and pepper to taste.

To assemble the dishes, place a scoop of the cooked risotto onto a plate, followed by a scallop. Drizzle with lemon juice and sprinkle with Parmesan cheese.

Serve immediately, garnished with lemon zest and parsley if desired.

Storage & Reheating

Scallops risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water if needed to prevent drying out.