Risotto with seared scallops

Drink while you cook with this seafood risotto which makes use of some of your favourite ingredients: tender scallops and dry white wine.

  • 25 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Risotto with seared scallops
  • 4 cup (1 litre) salt-reduced chicken or fish stock
  • 2 cup (500 millilitres) water
  • pinch saffron threads
  • 2 tablespoon finely chopped fresh mint
  • 2 tablespoon finely chopped fresh chives
  • 2 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoon extra virgin olive oil
  • 1 medium (150 gram) brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 cup (400 grams) arborio rice
  • 1/2 cup (125 millilitres) dry white wine
  • 30 gram butter
  • salt and freshly ground white pepper
  • 24 scallops on half shell, roe removed
  • extra virgin olive oil, for serving


Risotto with seared scallops
  • 1
    In a pan, boil stock, water and saffron; reduce to simmer, cover
  • 2
    Combine mint, chives, parsley and rind in a small bowl.
  • 3
    In a large pan, heat half the olive oil; add the onion and garlic, cook, stirring, without browning until onion is soft.
  • 4
    Add rice to the pan, stir for about 1 minute or until rice is well-coated. Add wine to the pan, bring to the boil; simmer, uncovered, until most of the wine is evaporated.
  • 5
    Stir in 1/2 cup (125 millilitres) of hot stock; cook, stirring, over a medium heat until the liquid is absorbed. Continue adding the stock in 1/2 cup batches, stirring until absorbed after each addition. Cooking time should be about 25 minutes or until rice is just tender. Stir in the butter. Season to taste with the salt and pepper.
  • 6
    Heat the remaining oil in a medium frying pan, cook scallops 1 minute on each side or until browned.
  • 7
    Top risotto with scallops, sprinkle with herb mixture; drizzle with a little extra oil.

More From Women's Weekly Food