Seared Scallops over Creamy Parmesan Risotto

Quick Hook

Scallops with Parmesan Risotto have you tried making it? I made it on a rainy Tuesday once.
Oh my gosh, the contrast surprised me.

Briny scallops and buttery, umami rich Parmesan risotto sing together.
This Seared Scallops Recipe feels fancy but is honest.

Brief Overview

Risotto comes from northern Italy originally. Seafood versions are coastal comfort food.
Difficulty sits at medium, so be patient.

Prep Time is 15 minutes and Cook Time is 35 40 minutes .
Total time lands around 50 55 minutes for the whole meal.

Yields 4 servings, about three to four scallops each.
Serve with a lemon wedge and light salad.

Main Benefits

Scallops pack about 20 grams of protein per 100 grams. That makes this dish a lean, protein forward pick.
It is perfect for date nights and small dinner parties.

The dish shines when you want restaurant vibes at home.
What makes it special is the texture contrast.

Creamy Parmesan Risotto meets scallops seared to a golden crust.
The Arborio Rice Risotto Technique builds that silky mouthfeel.

Finish with a touch of lemon for brightness.

I have torched a pan once, honestly. That taught me to pat scallops dry every time.
Moisture kills a good sear, so be ruthless with towels.

Keep stock hot; cold stock messes the rhythm.
Stir gentle, not frantic, and the rice rewards you.

This recipe is flexible and forgiving. Swap sharp pecorino for Parmesan if needed.
Add sauteed greens for color and bite.

Try a lemon butter scallops finish for extra zing.
Think seafood risotto with Parmesan, but homey and relaxed.

Ready to gather your ingredients and tools? Next up are the ingredients and quick tips.
Get your Arborio, scallops, and Parmesan handy.

Ingredients & Equipment

Main Ingredients

For the risotto

• 2 tbsp (30 ml) extra virgin olive oil
• 1 small yellow onion, finely chopped (about 1 cup / 140 150 g )
• 1 1/2 cups (300 g) Arborio rice
• 1/2 cup (120 ml) dry white wine (optional)
• 4 cups (960 ml) low-sodium chicken or vegetable stock, warm
• 3 tbsp (42 g) unsalted butter, cold and divided
• 3/4 cup (75 g) freshly grated Parmesan cheese
• Zest of 1 lemon (about 1 tsp ) and 1 2 tbsp lemon juice
• Kosher salt and black pepper, to taste

For the scallops

• 1 lb (450 g) large sea scallops, dry-packed, side muscle removed
• Kosher salt and black pepper
• 1 tbsp (15 ml) extra virgin olive oil
• 1 tbsp (14 g) unsalted butter
• Lemon wedges and parsley for garnish

Quality notes: use dry-packed sea scallops. They sear better. Use real Parmigiano Reggiano if possible. Freshly grated cheese melts silkier. Pick good Arborio rice.

It gives that classic cream. I learned this the hard way. Wet scallops ruined a pan. Never again.

Mention: Scallops with Parmesan Risotto is the combo here. It really sings when ingredients are top-notch.

Seasoning Notes

Essential combos

• Salt, black pepper, lemon zest. Simple wins.
• Garlic and thyme for a deeper kiss. Try a clove minced into the risotto early.

Flavor enhancers

• A splash of white wine adds brightness.
• Finish with cold butter and grated Parmesan for shine and mouthfeel.

Quick substitutions

• No wine? Use extra warm stock.
• No Parm? Grana Padano works. Pecorino is fine, but cut salt.

Mix in a few words: this is both Scallop Risotto and Creamy Parmesan Risotto Recipe . The lemon makes it sing. Honestly, a tiny zest saved my first attempt.

Equipment Needed

Essential tools

• Heavy bottomed saucepan for risotto.
• Wide skillet (10 12 inch) for searing. Cast iron is great.
• Ladle, wooden spoon, tongs, microplane.

Common alternatives

• Use a nonstick pan if you lack cast iron.
• A large pot can double as the risotto pan.
• Forks stand in for tongs in a pinch.

Fun stat to hook you: many cooks say a crisp scallop tops their dinner list. I agree. This setup gets you there.

Try it. You’ll love the feel of a perfect sear on these scallops.

Cooking Method

If you want to nail Scallops with Parmesan Risotto, start calm. Fun fact: Arborio rice makes cream because it releases starch.

That’s the trick. Honestly, my first try was a mess. I crowded scallops and ended with rubbery bites. Learn from me.

Prep Steps

• Do mise en place. Measure stock, grate Parmesan, chop onion. Pat scallops dry.
• Keep stock hot beside the pan at a gentle simmer . Cold stock stalls cooking.
• Safety: Careful: hot oil can splatter . Use tongs and keep a lid nearby. Let scallops sit uncovered in fridge for 10– 15 minutes if damp.

step-by-step Process

1. Heat oil and 1 tbsp butter in the risotto pan over medium. Sauté onion until soft, about 4– 5 minutes .
2. Add 1 1/2 cups Arborio rice. Toast 1– 2 minutes until edges look translucent.
3. Pour 1/2 cup wine. Stir until nearly absorbed.
4. Add warm stock ladle by ladle. Stir frequently for 18– 24 minutes until rice is al dente. Visual cue: risotto should flow slowly off the spoon.
5. Off heat, stir in 2 tbsp cold butter and 3/4 cup Parmesan . Finish with lemon zest.
6. Heat a wide skillet until very hot. Add oil. Sear scallops 1.5– 2 minutes without moving. Flip and baste with 1 tbsp butter another 1 1. 5 minutes .
7. Remove immediately. Visual cue: scallops should be golden, opaque through the side, and springy. Target internal temp 120– 130° F if using a thermometer.

Pro Tips

• Technique: Pat scallops bone dry. Moisture kills a crust.
• Shortcut: Keep a kettle of hot stock to speed ladling. It saves 10– 15 minutes of fuss.
• Mistakes to avoid: Don’t crowd the pan. Don’t add cold butter to hot rice.
• make-ahead: You can cook risotto 10 minutes early. Reheat with a splash of hot stock and stir until creamy.

I love serving this with a side of sauteed greens . It lifts the dish. This is my go-to for date nights. Try the Creamy Parmesan Risotto Recipe once. You’ll want seconds.

Quick Recipe Notes a tiny hook

Fun fact: scallops are the only bivalves that can swim. Wild, right? If you love seafood, the combo of Scallops with Parmesan Risotto is pure magic.

I learned that the hard way. Once I overcooked scallops at a dinner party. Never again.

Serving Suggestions

Keep plates warm before serving. Spoon the Parmesan Risotto into the center. Top with three seared scallops. Add a wedge of lemon and microgreens.

For sides, try peppery arugula or Sauteed Greens . They cut through richness. Roasted asparagus or broccolini also work. For drinks, pick an unoaked Chardonnay or a crisp Pinot Grigio.

These lift the dish. Think classic Scallops And Risotto vibes.

Storage Tips

Cool risotto quickly then chill. Store in an airtight container. Use within 2 days . Cooked scallops stay best eaten same day.

Freezing? You can freeze risotto. Wrap tightly and freeze up to 1 month . Thawed risotto loses some creaminess. Cooked scallops do not freeze well. They get rubbery.

Reheat risotto gently. Add a splash of warm stock. Stir slowly over low heat until glossy. Reheat scallops briefly in a hot oven.

One minute each side keeps them tender. Aim for internal temp 165° F for safety.

Variations

Vegetarian swap: use thickly sliced king oyster mushrooms. Sear them like scallops for a similar texture. gluten-free? This dish is already gluten-free if you check your wine and stock.

Seasonal swaps: spring loves asparagus or peas. Autumn sings with roasted pumpkin or wilted kale. For a twist, try Lemon Butter Scallops finish or toss in sautéed mushrooms for a mushroomy Scallop Risotto riff.

Nutrition Basics

Per serving expect about 650 700 calories. Protein sits near 30 36 grams. Fat is moderate from butter and cheese. Carbs come from Arborio rice.

Health wins: scallops offer lean protein and minerals. Parmesan adds calcium and umami. Greens bring fiber and vitamins. This is comfort food with a few perks.

Final thought Honestly, this is a dinner I make when I want to impress. It’s patient cooking. It’s worth the wait.

Try the Creamy Parmesan Risotto Recipe this week. You’ll smile at your stove.

Frequently Asked Questions

What makes Scallops with Parmesan Risotto creamy instead of stodgy, and how do I avoid lumps?

The creaminess comes from slowly releasing the rice’s starch with warm stock and gentle stirring keep the stock hot and add it ladle by ladle so the rice cooks evenly.

Finish off the heat with cold butter and freshly grated Parmesan to emulsify the sauce and keep it glossy; avoid adding cold liquid or turning the heat back up once you’ve added the cheese. Using Arborio (or Carnaroli) and resisting the urge to over stir will give you a silky risotto rather than a gluey one.

How can I get a perfect golden sear on scallops every time?

Pat scallops completely dry and season lightly, then get your skillet smoking hot before adding oil moisture is the enemy of a crust. Don’t crowd the pan; cook 1.5 2 minutes per side until a deep golden crust forms, then add butter and baste briefly to finish.

Look for scallops that are opaque with a slight spring; if they feel rubbery they’re overcooked, so err on the side of removing them a touch early.

When should I cook the scallops so they arrive hot and perfectly cooked on the risotto?

Timing is everything finish the risotto first, keep it covered and warm off the heat, then sear the scallops (they only take about 6 8 minutes total). Use warmed plates if you have them so the dish stays hot during plating, and serve immediately after searing to avoid carry over overcooking.

If you’re juggling multiple pans, reserve the final butter and-cheese stir for off-heat so the risotto stays glossy while you sear.

How do I store and reheat leftovers of Scallops with Parmesan Risotto?

Store risotto in an airtight container in the fridge for up to 2 3 days; it will firm up as the starch sets. Reheat gently on the stove with a splash of warm stock or water, stirring until creamy again, or microwave in short bursts stirring between each.

Scallops are best eaten fresh if you have leftovers, use them cold in a salad or reheat very briefly in a hot pan, but expect some loss of texture.

Can I make Scallops with Parmesan Risotto lighter or adapt it for allergies and substitutions?

Yes to reduce calories or fat, cut back on the finishing butter and Parmesan or use lower fat cheese, and choose low-sodium stock to control salt. For dairy-free swaps, finish with extra olive oil and a little nutritional yeast for umami; for a different protein, large shrimp or firm white fish work well but adjust searing times.

Nutritionally, a typical serving is around 650 700 kcal with 30 36 g protein, so small ingredient swaps (less butter/cheese, leaner protein) will noticeably reduce calories and fat.