Risotto with scallops, lemon and leek: if you like risotto, you must try this recipe! Feel free to replace the scallops with fresh prawns. It is an elegant combination of creamy risotto and juicy scallops, and the lemon and leek give the dish a fresh, light touch.
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 bite (al dente).
Risotto is not difficult to make but needs a lot of love along the way.
Fry the onion in a little oil; it is important not to 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.
Risotto with scallops is a dish that combines the best of the sea with the warming satisfaction of a perfectly creamy risotto. The scallops are delicate and sweet with a natural salinity from the sea, and they go remarkably well with the buttery, Parmesan-rich rice.
The key to this dish is timing. The risotto can be almost finished in advance, and the scallops are seared in a flash just before serving. That gives you the perfect crust without any stress, and a dish that looks impressive on the plate. Scallops only need a quick sear in hot butter, a couple of minutes on each side until golden brown. Do not overdo the cooking time, or they will turn rubbery.
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 to 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.
🍷 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
This delicious recipe contains lemon and leek, yummy!
Ingredients
Instructions
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Put olive oil in a large pan or saucepan.
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Heat the broth in a separate pot.
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Fry the onion and leek on low heat until the onion is soft and shiny.
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Add the rice and let it cook until the rice grains are shiny.
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Add the wine and lower the heat. From now on it is important to stir constantly.
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Add broth, a little at a time while stirring constantly.
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Taste the rice; when it still has some bite, it's time for the next step.
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Add peas, lemon zest and lemon juice.
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Add parmesan and stir, making sure the risotto does not get stodgy.
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Finish with butter; I use a generous knob.
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Season with salt and pepper.
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Place the risotto on a plate and shake it gently so that the risotto is nicely distributed on the plate.
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Pat the scallops thoroughly dry with kitchen paper and season with salt. Sear them in a very hot pan with a little oil and butter for 1 to 2 minutes per side without moving them.
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Add the scallops and serve!
Notes
Tips: Sear the scallops in a separate, very hot pan just before serving. Give them only 1 minute per side. They go into the risotto at the very end. Dry the scallops thoroughly before searing. Moisture makes them steam instead of caramelise.
Storage: Seafood risotto should be eaten immediately. The risotto itself can be reheated the next day, but the scallops should be seared fresh.
Variations: Swap the scallops for langoustines or large prawns for an equally luxurious dish.
Nutrition per serving
- Calories
- 459 kcal
- Carbohydrates
- 64 g
- Protein
- 23 g
- Fat
- 10 g
- Saturated fat
- 3 g
- Polyunsaturated fat
- 1 g
- Monounsaturated fat
- 6 g
- Cholesterol
- 28 mg
- Sodium
- 1,356 mg
- Potassium
- 487 mg
- Fiber
- 2 g
- Sugar
- 4 g
Nutrition values are estimates.
Frequently asked questions
Yes, but dry them extra well after thawing. Moisture on the surface steams them instead of giving that golden crust. Lay them on kitchen paper and press lightly for 10 to 15 minutes before they go into the pan.
Risotto with scallops is more filling and has a creamy, loose texture that flows across the plate. Pasta with scallops is lighter and fresher. Both are lovely; the risotto works slightly better as a dinner on its own, while the pasta is usually quicker to make.
Arborio is the easiest to find and gives a good result. Carnaroli is the chefs’ choice because the grains hold their shape and give a more al dente texture. Both are sold in well-stocked supermarkets; avoid ordinary long grain rice.
Risotto needs frequent stirring: not constantly, but often. Stir every 30 seconds or so to release the starch and get a creamy consistency.
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 centre 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 flavour.
A dry white wine such as Pinot Grigio or Soave is classic. Add the wine once the onion is soft and let it reduce completely before you add the stock.
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.