Pan-Seared Scallops with Saffron Risotto and Asparagus
Pan-Seared Scallops with Saffron Risotto and Asparagus
Ingredients
For the Saffron Risotto
- 6 cups chicken or vegetable broth, warm
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons warm broth
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pan-Seared Scallops
- 12 large sea scallops, about 1 1/2 pounds, patted very dry
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Roasted Asparagus
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Begin by preparing the saffron risotto. In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer over low heat. Keep it warm throughout the cooking process.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 3
Add the Arborio rice to the pot and stir constantly for 1-2 minutes, toasting the grains until the edges are translucent but the center is still opaque.
⏱️ 2 min
- 4
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min
- 5
Add one ladleful (about 1/2 cup) of the warm broth to the rice. Stir continuously until the liquid is almost completely absorbed. Continue adding broth, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This process will take about 20-25 minutes.
⏱️ 25 min
- 6
After about 15 minutes of adding broth, stir in the saffron threads steeped in warm broth. Continue adding broth until the risotto is creamy and al dente (tender with a slight bite in the center). You may not need all of the broth.
⏱️ 5 min
- 7
Once the risotto is cooked, remove it from the heat. Stir in the freshly grated Parmesan cheese, salt, and black pepper. Cover and let it rest for 2-3 minutes while you prepare the scallops and asparagus.
⏱️ 3 min
- 8
Preheat your oven to 400°F (200°C) for the asparagus. On a baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil, salt, and black pepper. Roast for 8-12 minutes, or until tender-crisp.
⏱️ 12 min•🌡️ 400
- 9
While the asparagus roasts, prepare the scallops. Pat the scallops very dry with paper towels. Season both sides with salt and black pepper.
⏱️ 2 min
- 10
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering and almost smoking. Add 1 tablespoon of unsalted butter.
⏱️ 2 min
- 11
Carefully place the scallops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2-3 minutes per side, until a beautiful golden-brown crust forms and the scallops are opaque throughout but still tender.
⏱️ 6 min
- 12
To serve, spoon a generous portion of saffron risotto onto each plate. Arrange 3 seared scallops on top of the risotto and place a few roasted asparagus spears alongside. Garnish with fresh chopped parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Scallops with Saffron Risotto and Asparagus
For the Saffron Risotto
- 6 cups chicken or vegetable broth, warm
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons warm broth
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pan-Seared Scallops
- 12 large sea scallops, about 1 1/2 pounds, patted very dry
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Roasted Asparagus
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Begin by preparing the saffron risotto. In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer over low heat. Keep it warm throughout the cooking process.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 3
Add the Arborio rice to the pot and stir constantly for 1-2 minutes, toasting the grains until the edges are translucent but the center is still opaque.
⏱️ 2 min - 4
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min - 5
Add one ladleful (about 1/2 cup) of the warm broth to the rice. Stir continuously until the liquid is almost completely absorbed. Continue adding broth, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This process will take about 20-25 minutes.
⏱️ 25 min - 6
After about 15 minutes of adding broth, stir in the saffron threads steeped in warm broth. Continue adding broth until the risotto is creamy and al dente (tender with a slight bite in the center). You may not need all of the broth.
⏱️ 5 min - 7
Once the risotto is cooked, remove it from the heat. Stir in the freshly grated Parmesan cheese, salt, and black pepper. Cover and let it rest for 2-3 minutes while you prepare the scallops and asparagus.
⏱️ 3 min - 8
Preheat your oven to 400°F (200°C) for the asparagus. On a baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil, salt, and black pepper. Roast for 8-12 minutes, or until tender-crisp.
⏱️ 12 min•🌡️ 400 - 9
While the asparagus roasts, prepare the scallops. Pat the scallops very dry with paper towels. Season both sides with salt and black pepper.
⏱️ 2 min - 10
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering and almost smoking. Add 1 tablespoon of unsalted butter.
⏱️ 2 min - 11
Carefully place the scallops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2-3 minutes per side, until a beautiful golden-brown crust forms and the scallops are opaque throughout but still tender.
⏱️ 6 min - 12
To serve, spoon a generous portion of saffron risotto onto each plate. Arrange 3 seared scallops on top of the risotto and place a few roasted asparagus spears alongside. Garnish with fresh chopped parsley.
⏱️ 3 min