Easy Scallops & Risotto...At Home!

Think you can only get scallops & risotto at a fancy restaurant? Think again! Scallops & risotto is one of my FAVORITE meals (mostly because of the cheesy risotto; sorry, scallops). Risotto has a rap about being hard to make, but think again about that, too! It's actually super easy. Here's my recipe:


Scallops:

*1 lb scallops

*1 tablespoon olive oil

Risotto:

*1.5 teaspoons minced garlic

*1.5 cups Arborio rice (you CAN use Bazmatti white rice as well!)

*1 cup white wine (I've used Riesling & Pinot, so either will work!)

* 32 ounces of chicken stock/broth

*1/2 cup grated parmesan cheese

Sauce:

*2 tablespoons white wine

*1/2 teaspoon minced garlic

*Juice of 1/2 a lemon

*2 tablespoons of butter


Start with making the risotto:

  1. Add the chicken stock/broth to a pan; warm to a slight simmer, then remove from heat.

  2. Add the minced garlic to a pan, then add the rice.

  3. Once the rice and garlic are combined, add the cup of white wine.

  4. At this point the heat should be on LOW! If it's not, get it there.

  5. Add the broth to the rice, 1 cup at a time*, until the rice has absorbed that one cup of broth. Then add another cup of broth until absorbed, and so on until all of the broth has been added.

  6. Remove from heat; add in the grated parmesan cheese; combine. You just made risotto!


Now it's scallop time! These cook quick, so pay close attention to them. (I usually start them once I start adding the broth to the rice for the risotto-as seen below).

To make the scallops, all you need to do is heat the olive oil in a large pan. Then, add the scallops; sprinkle the tops with pepper for some extra flavor. Sear on each side for 2-3 minutes on medium-high heat and they're done!


The sauce is also quick and easy. Once you plate the scallops, use that pan to make the sauce (one less pot/pan to wash!) Add all of the ingredients together & heat until warm & everything is combined. Serve over the top of the scallops & risotto.


The final product! I usually serve my scallops on top of my risotto, but Ryan plated for me, so I can't complain. We also added a veggie: air fryer brussel sprouts! Before we had an air fryer, we'd simply roast them in the oven after coating them in salt, pepper & balsamic vinegar. DROOLING just typing about them.

You now have the steps to make this restaurant-worthy meal at home! Whether you make it for a special night, or a Wednesday night, be sure to share your final product pictures with me! Until next time-stay happy, safe, and cozy! Enjoy!


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