Seafood
Seared Scallops & Pea Risotto
Golden pan-seared sea scallops sit over creamy Arborio rice and peas, with lemon and a modest Parmesan finish.
Inspired by Italian-inspired seafood risotto dinners
Prep
20 min
Cook
35 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 1 pound large sea scallops, tough side muscles removed
- • 1 tablespoon olive oil, divided
- • 1 tablespoon butter
- • 1 small onion, finely diced
- • 1 cup dry Arborio rice
- • 4 cups low-sodium vegetable broth, kept warm
- • 1 cup frozen peas
- • 1/4 cup finely grated Parmesan
- • 1 tablespoon lemon juice
- • 1/2 teaspoon kosher salt, divided
- • 1/4 teaspoon black pepper
- • 2 tablespoons chopped parsley
View ingredient-by-ingredient match
- 1 pound large sea scallops, tough side muscles removedMissing
- 1 tablespoon olive oil, dividedMissing
- 1 tablespoon butterMissing
- 1 small onion, finely dicedMissing
- 1 cup dry Arborio riceMissing
- 4 cups low-sodium vegetable broth, kept warmMissing
- 1 cup frozen peasMissing
- 1/4 cup finely grated ParmesanMissing
- 1 tablespoon lemon juiceMissing
- 1/2 teaspoon kosher salt, dividedMissing
- 1/4 teaspoon black pepperMissing
- 2 tablespoons chopped parsleyMissing
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Method
Recipe notes
Large sea scallops are intended; tiny bay scallops cook differently and do not give the same seared presentation. Thorough drying and an uncrowded skillet matter more than adding extra oil. The rice is cooked separately so delicate scallops do not sit in the risotto simmer and become rubbery.
Planning, storage, and serving
Storage and reheating
Refrigerate seafood and risotto promptly in separate shallow containers and use within 1–2 days. Reheat thoroughly with a splash of broth; freshly seared scallops have a better texture than repeatedly reheated ones.
Make-ahead tips
Dice onion, measure rice, and portion peas and broth ahead. Finish risotto and sear scallops near serving time because both are most appealing when freshly cooked.
What to serve with it
- - Lemon-dressed greens
- - Steamed asparagus
- - Roasted zucchini
Equipment needed
- - Wide risotto saucepan
- - Nonstick searing skillet
- - Small broth pot and thermometer
Difficulty explained
The rice needs regular broth additions and stirring, followed by a quick scallop sear; prepare the final skillet before the rice is ready.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Olive oil
For savory recipes, use 3 tablespoons olive oil for every 4 tablespoons butter.
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Pitfalls to Watch Out For
- Wet scallops release liquid into the pan and steam instead of developing a browned surface.
- Adding all the broth at once changes the rice method and makes creamy texture harder to control.
- Leaving cooked scallops in the hot rice saucepan overcooks them while the risotto is being portioned.
Nutrition Context
- The estimate includes scallops, Arborio rice, peas, broth, measured oil and butter, and the modest cheese finish.
- Scallops are molluscan shellfish; dairy and broth also affect suitability and sodium. Suggested side vegetables are additional.
FAQ
Can I use bay scallops?
They are much smaller and require a shorter cooking method. Large sea scallops suit this seared presentation.
Why dry scallops?
Removing surface water helps the skillet sear them rather than boil the released moisture.
Does this use wine?
No. Warm vegetable broth supplies the rice's cooking liquid and lemon provides the finish.
Must I stir constantly?
Stir frequently and check absorption; gentle regular stirring is enough without beating the rice.
How loose should risotto be?
It should spread gently in the bowl. Add a little remaining hot broth if it tightens before serving.
What sides pair best with this dish?
Good pairings include Lemon-dressed greens; Steamed asparagus; Roasted zucchini. Choose one or two based on how substantial you want the meal to be.