Risotto and Seared Scallops

from Seasoned Plate

This is a take on an Italian classic.  It’s rich and creamy, versatile, and very delicious.  Let’s learn how to make fancy restaurant quality meals at home!

Serves: 2 people

Prep time: 15 minutes

Cook time: 30 minutes


6 large Sea Scallops (3 per person) – this can be substituted with another protein of your choice

3 strips of bacon

4 cups chicken stock

2 tablespoons olive oil

4 tablespoons butter

1 shallot, diced

1 clove garlic, diced

1 green onion, sliced

¾ cup Arborio rice – it must be this style of rice

½ cup white wine

5 asparagus springs

½ cup Parmesan cheese (other hard cheeses will also work)

1 lemon or lime

1 bunch fresh parsley, chopped

Salt and pepper (preferably sea salt and freshly cracked black pepper coarsely ground)


Remove scallops from fridge one hour prior to cooking.  Place on paper towel and salt lightly.

Heat 4 cups of stock in saucepan on medium heat – turn down if stock starts to simmer.  We just want to keep the stock warm.

Place the back in skillet and cook on medium heat until crispy – turn occasionally.  Once done, remove from pan and set aside.  Crumble once cooled.

Heat 1 teaspoon olive oil and 1 tablespoon of butter in medium saucepan or Dutch oven.

Add shallot, green onion, and garlic to pan with salt and pepper.  Cook until tender and fragrant.

Add Arborio rice and stir until rice is coated and toasted – approximately 2-3 minutes.

Add wine and stir until absorbed into the rice.

Add ¼ cup of warm stock to the rice and stir.  You will continue to add broth to rice in ¼ cup increments until rice is creamy and tender.  This will take up to 20 minutes.  Only add more broth when previous addition is absorbed.  You may need more or less liquid depending on your rice and you can always add water if you need more.

Slice asparagus into 1-inch pieces on an angle.

Stir remaining butter, grated parmesan, lemon or lime juice plus zest, and asparagus.

If rice is too thick, you can loosen with a little water or stock.

Heat another skillet to medium high and add 1 teaspoon of olive oil and 1 teaspoon butter.

Season scallops with salt and pepper and add to skillet.

Sear on one side for 2 minutes, or until brown and flip.  Repeat for other side. Remove from pan.

Plate risotto, put scallops, crumbled bacon, and parsley over risotto.

Copyright © 2021 by Seasoned Plate | Chef Stephen Barrett  https://seasonedplate.ca/blogs/news?page=4 

Nada’s Tips & Tricks: Some people in our family don’t like scallops so I made the risotto as a side dish with breaded tilapia and green goddess salad.  Big hit!