Scallop Risotto Recipe: 4 Tips for Cooking Scallop Risotto
Written by MasterClass
Last updated: Dec 23, 2023 • 3 min read
Scallop risotto is an Italian rice dish featuring seared scallops. This creamy main course is simple to prepare for weeknight dinners and special occasions.
Learn From the Best
What Is Scallop Risotto?
Scallop risotto is a creamy Italian rice dish featuring fresh scallops. To make scallop risotto, pan-sear scallops and add them to the finished dish. Risotto recipes traditionally call for Arborio rice—a rounded, short-grain white rice with a high starch content—though you can substitute carnaroli rice or other grains for an oat or barley risotto.
The key to risotto is the cooking method: Sauté the starch and cook it on low heat as you add ladles of chicken stock. This allows the rice to release its starches gradually, yielding a perfectly al dente result in a creamy sauce.
4 Tips for Cooking Scallop Risotto
If making scallop risotto for the first time, consider the following tips to ease the cooking process:
- 1. Add flavor. Add seasonings to the scallops or a spritz of lemon juice for extra flavor. You can also include veggies in the scallop risotto, such as sautéed spinach or mushrooms. Popular garnishes for scallop risotto include parsley and chives.
- 2. Check for doneness. Cook scallops until the center is still soft; the outside should be browned and seared, about five minutes. Avoid overcooking the scallops to avoid a rubbery texture.
- 3. Dry the scallops. To properly sear scallops, dry them with paper towels before adding them to the pan.
- 4. Use a nonstick pan. Use a nonstick pan or a well-seasoned cast-iron skillet to ensure the scallops will not stick to the pan.
Simple Scallop Risotto Recipe
makes
prep time
15 mintotal time
1 hrcook time
45 minIngredients
- 1
In a medium saucepan over medium heat, bring the broth to a low boil then reduce heat to low, keeping the broth just below a simmer. You want the broth to be about the same temperature as the rice while it’s cooking.
- 2
In a large skillet or Dutch oven, heat 1 tablespoon butter or oil over medium-low, then add the shallots and cook until softened and translucent, about 4 minutes.
- 3
Add the garlic and stir continuously until fragrant, about 30–60 seconds.
- 4
Add the rice to shallot-garlic mixture, season with salt, and stir to combine. Continue stirring rice until well coated and translucent, 2–5 minutes.
- 5
Add about ½ cup warm broth and a splash of wine to the rice mixture. Stir often, until rice has fully absorbed the liquid. Add the remaining broth in ½ cup increments, following each addition with a splash of wine and allowing rice to absorb liquid between additions, until the rice is al dente, about 25–35 minutes. (You may not need all of the liquid.)
- 6
While the rice is cooking, sear the scallops. Pat the scallops dry with paper towels then season with salt and pepper.
- 7
Place a large skillet over medium heat, melt ½ tablespoons of butter, or heat oil. When the pan is hot, place scallops on the pan in a single layer.
- 8
Sear on one side without touching until golden brown on one side, 3 minutes. Turn scallops over and cook on the other side until seared, 1-2 minutes. (You might need to do this in batches so you don’t crowd the scallops. Remove from the pan and set aside.)
- 9
After cooking the risotto, remove the pan from heat and add ½ cup cheese and pepper, stirring to combine. Cover and allow to rest 5 minutes.
- 10
Top the risotto with seared scallops, garnish with parsley or chives, and serve with additional cheese.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Massimo Bottura, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.