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Saffron and Lemon Risotto with Seared Scallops

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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