Risotto with scallops, lemon and leeks, if you like risotto you must try this recipe! Feel free to replace scallops with fresh shrimps.
When making risotto, you need a suitable type of rice.
The Italians use Arborio which has larger grains or Carnaroli which has slightly smaller grains but which gives a wonderful chewing resistance (al dente).
Risotto is not difficult to make but needs a lot of love along the way.
Fry the onion with a little oil, it is important that you do not use high heat.
Add the rice and let the rice cook while stirring.
Fry the scallops and add Parmesan, peas, butter and lemon.
Season with salt and pepper, add scallops and serve.
🍷 Wine tips
Chablis — Risotto with scallops is a delicate dish that needs a wine with minerality and freshness. Chablis — especially Premier Cru — is the classic match. Champagne is the ultimate choice for a celebration dinner.
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Risotto with scallops
Ingredients
Method
- Put olive oil in a large pan or saucepan.
- Heat the broth in a separate pot.
- Fry the onion and leek on low heat until the onion is soft and shiny.
- Add the rice and let it cook until the rice grains are shiny.
- Add wine, from now on it is important to stir constantly, lower the heat.
- Add broth, a little at a time while stirring constantly.
- Taste the rice, when it has some chewing resistance it's time for the next step.
- Add peas, lemon zest and lemon juice.
- Add parmesan and stir.
- Finish with butter.
- Season with salt and pepper.
- Place the risotto on a plate and shake it gently so that the risotto is nicely distributed on the plate.
- Add the scallops and serve!
Nutrition
Tried this recipe?
Let us know how it was!Tips and variations
- Pat the scallops thoroughly dry with kitchen paper and let them come to room temperature for 10 minutes before cooking for the best sear.
- Cook over high heat in butter or neutral oil — 1–2 minutes per side is enough. Too long and they become rubbery.
- Add white wine to the risotto for acidity that balances the richness of the Parmesan and butter.
- A pinch of saffron stirred into the warm stock gives the risotto a beautiful golden colour and a subtle floral flavour.
- Serve immediately — scallops are best straight from the pan and continue to cook from residual heat.
FAQ
Pat scallops completely dry with paper towels, season with salt, and sear in a very hot pan with oil and butter for 1 to 2 minutes per side without moving them. This achieves a golden crust while keeping the center just cooked through.
Sear the scallops separately and place them on top of the finished risotto just before serving. Adding them directly into the risotto would overcook them and ruin their delicate texture and flavor.
Lemon zest, fresh tarragon or chives, dry white wine, and parmesan all complement scallops beautifully. Pea risotto and saffron risotto are also classic bases that pair wonderfully with seared scallops.