Learn how to make Seared Scallops with Creamy Pesto Risotto at home. This elegant recipe combines perfectly seared scallops with rich, creamy pesto risotto for a restaurant-quality meal.
Why You’ll Love This Recipe
Few dishes strike the balance between comfort and sophistication as beautifully as Seared Scallops with Creamy Pesto Risotto. The scallops develop a golden crust while remaining tender inside, and the risotto becomes luxuriously creamy with basil pesto, Parmesan, and a touch of cream. It feels special enough for a celebration yet approachable enough for a cozy dinner at home.
Kitchen Tools Needed
– Large skillet
– Medium saucepan
– Wooden spoon
– Ladle
– Sharp knife
– Cutting board
– Measuring cups and spoons
Ingredients
4 large sea scallops, patted dry
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
For the Pesto Risotto:
1 tablespoon olive oil
1 small shallot, finely chopped
1 garlic clove, minced
1 cup Arborio rice
1/3 cup broth (used instead of wine)
3 cups warm chicken or vegetable broth, as needed
1/2 cup grated Parmesan cheese
1/3 cup basil pesto
1/4 cup heavy cream
1 tablespoon lemon juice
Salt and pepper, to taste
Optional Garnishes:
Grapefruit or orange segments
Toasted almonds or pine nuts
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Step-by-Step Instructions
1. Pat the scallops dry and season both sides with salt and pepper.
2. Heat olive oil and butter in a skillet over medium-high heat.
3. Sear the scallops for 2–3 minutes per side until a deep golden crust forms. Remove and keep warm.
4. In a separate saucepan, heat olive oil and cook the shallot until softened.
5. Add the garlic and cook for about 30 seconds until fragrant.
6. Stir in the Arborio rice and toast for 1–2 minutes.
7. Add the broth and stir until mostly absorbed.
8. Gradually add the warm broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding more.
9. Continue cooking for 20–25 minutes until the rice is creamy and tender.
10. Stir in Parmesan cheese, basil pesto, heavy cream, lemon juice, salt, and pepper.
11. Spoon the risotto onto serving plates and top with the seared scallops.
12. Garnish with citrus segments and toasted nuts if desired. Serve immediately.
Tips for Success
– Dry scallops thoroughly before searing for the best crust.
– Avoid overcrowding the pan.
– Keep the broth warm while cooking the risotto.
– Stir regularly but not aggressively to maintain a creamy texture.
– Serve immediately for the best consistency and flavor.
Recipe Variations
– Add sautéed mushrooms for extra depth.
– Use shrimp instead of scallops.
– Stir in fresh spinach near the end of cooking.
– Add a pinch of red pepper flakes for gentle heat.
– Substitute pine nuts with toasted walnuts or almonds.
Storage and Reheating
Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or cream to restore its creamy texture. Scallops are best enjoyed fresh but can be reheated briefly over low heat to avoid overcooking.
Approximate Nutrition Per Serving
Calories: 620
Protein: 35g
Carbohydrates: 49g
Fat: 29g
Saturated Fat: 11g
Fiber: 2g
Sodium: 720mg
Frequently Asked Questions
Can I make risotto ahead of time?
Risotto is best served fresh, but it can be partially cooked and finished just before serving.
What type of scallops should I use?
Large sea scallops are ideal because they develop a beautiful golden crust.
Can I use homemade pesto?
Absolutely. Homemade pesto often provides a fresher and more vibrant flavor.
Why is my risotto not creamy?
It usually needs more stirring or additional warm broth.
Can I freeze this dish?
Risotto can be frozen, but the texture is best when enjoyed fresh.
Final Tip
Take your time with the risotto and resist rushing the process. The slow addition of broth creates the silky texture that makes this dish unforgettable. Combined with perfectly seared scallops, it transforms a simple dinner into something truly memorable.