How to Make Seared Scallops with Saffron Risotto & Lemon Asparagus

Craving a Restaurant-Quality Meal at Home? Look No Further!

Imagine biting into perfectly seared scallops, their delicate sweetness enhanced by a creamy, saffron-infused risotto, all alongside vibrant, lemony asparagus. Sounds dreamy, right? This recipe is not only incredibly delicious but also surprisingly easy to make, promising an impressive culinary experience without hours in the kitchen. Get ready to wow yourself and your loved ones!

Why You’ll Love It

• The combination of flavors – sweet scallops, fragrant saffron, and bright lemon – is truly divine and memorable.
• The textures are fantastic: the silky risotto, the tender scallops, and the slightly crisp asparagus make for a delightful mouthfeel.
• It’s a relatively quick and straightforward recipe that’s perfect for a weeknight dinner or a special occasion.
• This dish is elegant enough to impress dinner guests, but accessible enough for a comfortable home-cooked meal.
• You can easily customize it to your preferences, swapping out veggies or adding a little extra spice.

What Makes This Recipe Unique?

This recipe stands out because it perfectly balances indulgence with freshness. The saffron in the risotto isn’t just for color; it imparts a unique, earthy flavor that complements the sweetness of the scallops beautifully. Using high heat to sear the scallops creates a gorgeous crust while keeping the inside tender and juicy, and the lemon on the asparagus adds a delightful zing that cuts through the richness of the risotto. It’s a symphony of flavors and textures you won’t find in your average seafood dish.

Ingredient List

• 1 pound sea scallops, patted dry
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small shallot, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine (such as Pinot Grigio)
• 4 cups warm chicken or vegetable broth
• 1/4 teaspoon saffron threads
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 pound asparagus, trimmed
• 1 lemon, zested and juiced
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Saffron threads infuse the risotto with their delicate flavor and vibrant color, while the Arborio rice is the key for achieving that creamy, luscious texture.

Step-by-Step Instructions

1. Prepare the Saffron Broth: Warm the broth in a saucepan over low heat and stir in the saffron threads. Let it steep while you prepare the rest of the dish.
2. Start the Risotto: Melt the butter and 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped shallot and sauté until softened, about 2-3 minutes. Add the Arborio rice and cook for 1-2 minutes, stirring constantly until the grains turn translucent around the edges.
3. Deglaze: Pour in the white wine and cook, stirring, until it’s mostly absorbed.
4. Add Broth Gradually: Add one ladleful of the warm saffron broth to the rice, stirring constantly until it is absorbed. Continue adding the broth one ladleful at a time, stirring constantly and allowing each addition to absorb before adding the next, until the rice is cooked through and creamy (it should take about 20-25 minutes total).
5. Finish the Risotto: Stir in the Parmesan cheese and season with salt and pepper to taste. Cover and keep warm while you prepare the rest.
6. Prep the Asparagus: While the risotto cooks, toss the asparagus with 1 tablespoon of olive oil, lemon zest, half of the lemon juice, salt, and pepper.
7. Sear the Scallops: Heat 1 tablespoon of olive oil in a large skillet over high heat. Season the scallops with salt and pepper. Sear the scallops in batches (don’t overcrowd the pan) for 2-3 minutes per side, until they’re golden brown and cooked through.
8. Cook the Asparagus: In the same skillet you used for the scallops, add the asparagus. Cook, stirring occasionally, for 4-5 minutes, until it’s tender-crisp. Finish with the rest of the lemon juice.
9. Serve: Spoon a generous serving of risotto onto each plate, top with the seared scallops and lemony asparagus. Garnish with fresh parsley. Serve immediately.

Optional Toppings/Variations

• Crispy Fried Shallots: For extra texture, sprinkle some crispy fried shallots on top.
• Lemon Zest: A little extra lemon zest adds a nice pop of citrusy flavor.
• Red Pepper Flakes: If you like a little heat, a sprinkle of red pepper flakes can add a touch of spice.

Expert Tips

• Pat the Scallops Dry: Before searing, ensure your scallops are thoroughly patted dry with paper towels. This helps create that perfect, golden-brown crust.
• Don’t Overcrowd the Pan: When searing the scallops, ensure you don’t overcrowd the pan, otherwise they will steam instead of sear. Cook in batches if needed.
• Use Warm Broth: Keeping the broth warm prevents the risotto from cooling down and ensures a smoother, more consistent cooking process.
• Stir Frequently: Stirring the risotto constantly is crucial for releasing the starch from the rice, creating that creamy texture.
• Cook Scallops Quickly: Scallops cook quickly, so keep a close eye on them to avoid overcooking, which can make them rubbery.

Frequently Asked Questions (FAQs)

• Can I use frozen scallops?
  Yes, but make sure they are fully thawed and patted very dry before searing.
• Can I substitute the wine?
  If you do not use alcohol, substitute it with the same amount of extra broth. The wine however adds a nice flavor note.
• Can I make the risotto ahead of time?
  The risotto is best when freshly made. If you need to make it ahead, stop the cooking process a few minutes early, then add a splash of broth and some butter before serving to loosen it up.
• How long will the leftovers keep?
  The risotto and scallops are best enjoyed immediately, but leftovers can be stored in an airtight container in the fridge for up to 2 days. The texture of the risotto might change slightly.
• What kind of rice can I use for risotto?
  Arborio rice is the most common and ideal choice. Do not substitute with regular white rice.

Variations and Customization Options

Feel free to get creative with this recipe! Here are a few ideas:

• Vegetable Swap: Substitute the asparagus with green beans, snap peas, or broccoli, adjusting cooking times as needed.
• Herb Infusion: Infuse the risotto with fresh herbs like thyme, rosemary, or chives for added depth of flavor.
• Seafood Variety: Swap the scallops with large shrimp, monkfish, or even pan-fried crab cakes.
• Cheese Variation: Try using Pecorino Romano, or a blend of Parmesan and Asiago cheese for a slightly different flavor profile.
• Spice it up: Add a pinch of red pepper flakes to the risotto for an added kick.

Serving Suggestions

Serve this elegant dish as the main course for a special dinner, or as a romantic meal for two. It’s perfect alongside a crisp green salad with a light vinaigrette. For a truly indulgent experience, pair it with a glass of chilled white wine, like a Sauvignon Blanc or Chardonnay, which will enhance the flavors of the dish. Add a crusty piece of bread to soak up all the delicious sauce!

Conclusion

This Seared Scallops with Saffron Risotto and Lemon Asparagus recipe offers a delightful culinary adventure right in your own kitchen. With its incredible flavors, textures, and relatively easy preparation, it’s perfect for a special occasion or a weeknight meal when you want to treat yourself. Don’t hesitate to try it out and create some memorable dining moments! Share your photos and let me know how it turned out! Subscribe to our newsletter for more delicious recipes and kitchen inspiration!