The Butcher Shop, Inc.

Locally Sourced Quality Food

Seared Scallop Risotto

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There’s something undeniably elegant about a well-prepared risotto. Combine that with the rich, buttery flavor of perfectly seared scallops, and you’ve got a restaurant-worthy dish that’s easy to make in your kitchen. Whether you’re hosting a dinner party or simply want to indulge, here’s how to make a showstopping seared scallop risotto.

Recipe for Seared Scallop Risotto

Ingredients:

For the Risotto:

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable stock (kept warm)
  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

For the Scallops:

  • 12 large sea scallops (patted dry)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • Optional: Lemon wedges for garnish

Instructions:

Step 1: Preparing the Risotto Base

  • Warm the stock in a small saucepan over low heat to ensure the risotto cooks evenly.
  • Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute.
  • Add Arborio rice to the skillet, stirring frequently until the edges of the grains become translucent, about 2 minutes.
  • Pour in the white wine and stir until it’s mostly absorbed.

Step 2: Cooking the Risotto

  • Ladle warm stock into the skillet, one cup at a time, and stir continuously. Allow each addition to be absorbed before adding the next. This process typically takes 18-20 minutes.
  • When done, the rice should be creamy and slightly al dente. If needed, add a splash of more stock.
  • Remove the skillet from heat, then stir in Parmesan cheese and butter. Season with salt and pepper to taste.

Step 3: Searing the Scallops

  • Pat the scallops dry with paper towels—this is crucial for achieving a proper sear. Season both sides with salt and pepper.
  • In a separate skillet from the risotto, heat olive oil over medium-high heat until shimmering. Add the butter and let it melt.
  • Place scallops in the pan without overcrowding. Sear for 2-3 minutes on each side, without moving them, until golden brown and opaque in the center.
  • Remove the scallops from the skillet and let them rest while you plate the risotto.

Step 4: Serve

  • Spoon the creamy risotto onto warm plates or shallow bowls.
  • Top with three scallops per serving.
  • Garnish with a drizzle of olive oil, a squeeze of lemon juice, or freshly cracked black pepper for extra flair.

Tips & Variations:

  • Quality Ingredients Matter: Fresh sea scallops and high-quality Parmesan cheese elevate the dish.
  • Consistency is Key: Stirring the risotto continuously helps release starch, creating its signature creamy texture.
  • Add Flavor: Add 1/2 cup peas or sautéed mushrooms to the risotto for added flavor.

Find the Finest Ingredients at The Butcher Shop

Seared scallop risotto is a meal that lets you enjoy the indulgence of fine dining at home. Start with the finest ingredients from The Butcher Shop. Our seafood is never frozen, with fresh shipments arriving every Monday, Wednesday, and Friday. We also carry fresh-baked loaves of bread, farm-fresh produce, and local beer and wine so you can turn an ordinary evening into an unforgettable culinary experience. Stop by today or call ahead to pre-order your ingredients.