Saffron and Lemon Risotto with Seared Scallops

Saffron and Lemon Risotto with Seared Scallops: A Gourmet Delight

If you’re looking to impress your dinner guests or elevate a quiet night in, Saffron and Lemon Risotto with Seared Scallops is the perfect choice. This dish combines creamy, saffron-infused risotto with perfectly seared scallops for a restaurant-quality experience at home.

The golden hue of saffron not only adds an elegant touch but also imparts a unique, earthy flavor that pairs beautifully with the bright citrus notes of lemon. Each bite of risotto is rich and velvety, balanced by the delicate sweetness of seared scallops.

This recipe is surprisingly easy to make and requires minimal equipment, making it accessible for home cooks of all skill levels. The key is patience while cooking the risotto and ensuring the scallops are dry for that perfect golden crust.

Serve it as a luxurious main course with a glass of chilled white wine, and you’re guaranteed to wow anyone lucky enough to join you at the table. Try it tonight and bring a touch of fine dining to your kitchen!

Saffron and Lemon Risotto with Seared Scallops

Print Recipe

If you're looking to impress your dinner guests or elevate a quiet night in, Saffron and Lemon Risotto with Seared Scallops is the perfect choice. This dish combines creamy, saffron-infused risotto with perfectly seared scallops for a restaurant-quality experience at home.

Equipment

• Large skillet
• Saucepan for stock
• Wooden spoon
• Spatula
• Zester

Ingredients

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1/2 cup dry white wine
• 4 cups chicken or vegetable stock warmed
• 1/2 teaspoon saffron threads
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• For the Scallops:
• 8 large sea scallops
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Salt and pepper to taste

Instructions

• Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and Arborio rice, stirring for 2 minutes.
• Deglaze with white wine and allow it to absorb. Add saffron threads to the warm stock.
• Add the stock to the rice, one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next.
• When rice is creamy and tender (about 20 minutes), stir in lemon zest, juice, Parmesan, and butter. Season to taste.
• Pat scallops dry. Heat a skillet over high heat with olive oil and butter. Sear scallops for 2-3 minutes per side until golden and opaque.
• Serve risotto topped with scallops, garnished with fresh parsley and a drizzle of olive oil.

Notes

Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes