Description
Seared Scallops with Parmesan Risotto is an elegant, restaurant-quality dish made at home. Creamy Parmesan risotto pairs perfectly with golden seared scallops for a luxurious and satisfying meal.
Ingredients
Units
Scale
Risotto:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 4 cups chicken stock
- 1 cup Parmesan cheese, finely grated
- Salt and pepper, to taste
- 1 pound large scallops
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
Instructions
- In a large saucepan, heat butter and olive oil over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Add garlic and sauté for another minute.
- Add Arborio rice to the pan and stir to coat with butter and oil. Toast the rice for 1–2 minutes until slightly translucent at the edges.
- Pour in the white wine and stir until fully absorbed.
- Gradually add chicken stock, one ladle at a time, stirring frequently and allowing liquid to be absorbed before adding more, until rice is creamy and tender, about 18–20 minutes.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste. Keep warm.
- Pat scallops dry with paper towels. Season both sides with salt and pepper.
- In a large skillet, heat butter and vegetable oil over medium-high heat. Add scallops and sear for 2–3 minutes per side until golden brown and cooked through. Avoid overcrowding the pan.
- Serve seared scallops atop a bed of Parmesan risotto. Garnish with additional Parmesan or fresh herbs if desired.
Notes
- Ensure scallops are patted completely dry before searing to get a perfect golden crust.
- Stir risotto frequently to release the rice’s starch and achieve a creamy texture.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio for an elevated dining experience.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 550
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg