Seared Scallops with Saffron Risotto
Seared Scallops with Saffron Risotto
Ingredients
For the Saffron Risotto
- 6 cups chicken or vegetable broth, warmed
- 1/2 teaspoon saffron threads, steeped in 1/4 cup warm broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- salt, as needed
- black pepper, freshly ground, as needed
For the Seared Scallops
- 1 pound large sea scallops, about 12-16 scallops, patted very dry
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- salt, as needed
- black pepper, freshly ground, as needed
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Warm the chicken or vegetable broth in a medium saucepan over low heat; keep it warm throughout the cooking process. In a small bowl, steep the saffron threads in 1/4 cup of the warm broth for at least 10 minutes to allow the color and flavor to develop.
⏱️ 10 min
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the finely minced shallot and cook, stirring occasionally, until translucent and fragrant, about 2-3 minutes.
⏱️ 3 min
- 3
Add the Arborio rice to the pot. Stir constantly for 1-2 minutes until the edges of the grains become translucent and the center remains opaque. This 'toasting' helps the rice absorb liquid evenly.
⏱️ 2 min
- 4
Pour in the dry white wine. Stir constantly until the wine is completely absorbed by the rice. This step deglazes the pan and adds depth of flavor.
⏱️ 3 min
- 5
Begin adding the warm broth, 1/2 cup at a time, stirring frequently. Allow each addition to be almost completely absorbed by the rice before adding the next. After the first few additions, stir in the saffron-infused broth. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center).
⏱️ 25 min
- 6
Once the risotto reaches the desired consistency, remove it from the heat. Stir in 1/2 cup of freshly grated Parmesan cheese and 1 tablespoon of unsalted butter. Season with salt and freshly ground black pepper to taste. Cover the pot and let the risotto rest for 5 minutes.
⏱️ 5 min
- 7
While the risotto rests, prepare the scallops. Ensure they are patted very dry with paper towels, as moisture prevents a good sear. Season both sides generously with salt and freshly ground black pepper.
⏱️ 3 min
- 8
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large non-stick skillet over medium-high heat until shimmering and just starting to smoke. Place the seasoned scallops in the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 1 1/2 to 2 minutes per side, until deeply golden brown and caramelized with opaque centers.
⏱️ 4 min
- 9
Divide the saffron risotto among four plates. Top each serving with 3-4 perfectly seared scallops. Garnish with fresh chopped parsley and serve immediately with a lemon wedge on the side for squeezing.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Seared Scallops with Saffron Risotto
Ingredients
For the Saffron Risotto
- 6 cups chicken or vegetable broth, warmed
- 1/2 teaspoon saffron threads, steeped in 1/4 cup warm broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- salt, as needed
- black pepper, freshly ground, as needed
For the Seared Scallops
- 1 pound large sea scallops, about 12-16 scallops, patted very dry
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- salt, as needed
- black pepper, freshly ground, as needed
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Warm the chicken or vegetable broth in a medium saucepan over low heat; keep it warm throughout the cooking process. In a small bowl, steep the saffron threads in 1/4 cup of the warm broth for at least 10 minutes to allow the color and flavor to develop.
⏱️ 10 min - 2
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the finely minced shallot and cook, stirring occasionally, until translucent and fragrant, about 2-3 minutes.
⏱️ 3 min - 3
Add the Arborio rice to the pot. Stir constantly for 1-2 minutes until the edges of the grains become translucent and the center remains opaque. This 'toasting' helps the rice absorb liquid evenly.
⏱️ 2 min - 4
Pour in the dry white wine. Stir constantly until the wine is completely absorbed by the rice. This step deglazes the pan and adds depth of flavor.
⏱️ 3 min - 5
Begin adding the warm broth, 1/2 cup at a time, stirring frequently. Allow each addition to be almost completely absorbed by the rice before adding the next. After the first few additions, stir in the saffron-infused broth. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center).
⏱️ 25 min - 6
Once the risotto reaches the desired consistency, remove it from the heat. Stir in 1/2 cup of freshly grated Parmesan cheese and 1 tablespoon of unsalted butter. Season with salt and freshly ground black pepper to taste. Cover the pot and let the risotto rest for 5 minutes.
⏱️ 5 min - 7
While the risotto rests, prepare the scallops. Ensure they are patted very dry with paper towels, as moisture prevents a good sear. Season both sides generously with salt and freshly ground black pepper.
⏱️ 3 min - 8
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large non-stick skillet over medium-high heat until shimmering and just starting to smoke. Place the seasoned scallops in the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 1 1/2 to 2 minutes per side, until deeply golden brown and caramelized with opaque centers.
⏱️ 4 min - 9
Divide the saffron risotto among four plates. Top each serving with 3-4 perfectly seared scallops. Garnish with fresh chopped parsley and serve immediately with a lemon wedge on the side for squeezing.
⏱️ 3 min