Seafood Risotto with Scallops Recipe

It’s 6 PM. You’re hungry. The takeout menu is calling.

But you want something real. Something that feels fancy without the fuss.

I get it. That’s why we’re making Seafood Risotto with Scallops tonight. This isn’t a fussy restaurant project. It’s a 30-minute flavor bomb that saves the day. If you love quick seafood dinners, you should also try this creamy 30-minute seafood soup with shrimp and scallops.

Forget everything you’ve heard about risotto being hard. We’re breaking the rules for flavor. Let’s do this.

Recipe Overview

• Cuisine: Italian
• Category: Main Course
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

Ultimate Guide to Seafood Risotto with Scallops

This is your only guide. Why? Because I cut the fluff.

We get creamy, dreamy risotto. We get sweet, seared scallops. All in one pan. The trick is in the method. You’ll use a hot pan for the scallops and a steady simmer for the rice.

It’s a one-pan wonder that looks like you spent hours. Your secret is safe with me.

The Simple Ingredients

Check your pantry first. You probably have half of this already. That’s the beauty of it.

• 1 lb dry sea scallops
• 1 ½ cups Arborio rice (this Italian rice is a must!)
• 4 cups seafood broth
• 1 cup dry white wine
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 3 tbsp butter, divided
• 2 tbsp olive oil
• Salt and black pepper
• Fresh parsley, chopped (for garnish)

Let’s Get Cooking! (The Step-by-Step)

Ready? Grab your biggest skillet or a wide pot. We’re moving fast. Have your ingredients measured and ready to go. This is called “mise en place.” It’s a fancy term for “be prepared,” and it saves you.

1. Prep the broth. Pour your seafood broth into a saucepan. Heat it until it’s just simmering. Keep it warm on a low heat next to your main pan.
2. Cook the scallops. Pat your scallops very dry with paper towels. This is the key to a good sear. Heat 1 tbsp oil and 1 tbsp butter in your big skillet over medium-high heat. Season scallops with salt and pepper. Add them to the hot pan. Don’t crowd them! Cook for 2-3 minutes per side until golden. Remove to a plate and set aside.
3. Start the risotto base. In the same pan, add 1 tbsp butter and 1 tbsp oil. Add the chopped onion. Cook for 3-4 minutes until soft. Add the garlic and cook for 30 more seconds until fragrant.
4. Toast the rice. Add the Arborio rice to the pan. Stir it for 2 minutes. You’ll hear it start to crackle a little. This toasts the grains and builds big flavor.
5. Deglaze with wine. Pour in the white wine. Stir constantly. Let it bubble until the wine is almost all absorbed. The pan will smell amazing.
6. The main event. Now, add a big ladle (about ¾ cup) of the warm seafood broth to the rice. Stir gently until the liquid is mostly absorbed. Repeat. Keep adding broth one ladle at a time, stirring often. This process takes about 18-20 minutes. The rice will become creamy and tender but still have a slight bite.
7. Finish it off. When the rice is done, turn off the heat. Stir in the remaining 1 tbsp of butter and the grated Parmesan cheese. This makes it extra rich and creamy. Taste it. Add more salt or pepper if you like.
8. Serve. Spoon the risotto into bowls. Top with the seared scallops. Garnish with fresh parsley. Dinner is served!

What to Serve With This Dish

This risotto is a full meal. But if you want a side, keep it simple and fast.

A crisp green salad with lemon vinaigrette is perfect. It cuts the richness.

Garlic bread is always a win. Use frozen garlic bread or toast a baguette with butter and garlic powder. So easy.

Steamed asparagus or green beans work great, too. Five minutes in a steamer basket. Done.

Make This Recipe Your Own (Quick Swaps)

No scallops? No problem. Use what you have or what’s on sale.

Try peeled shrimp. Cook them just like the scallops until pink. Or use a bag of frozen seafood mix (shrimp, calamari, mussels). Thaw it first and add it in the last 5 minutes of cooking. For another fantastic shrimp-based dish, this creamy seafood medley soup is a great alternative.

Out of white wine? Use an extra cup of seafood broth with a big squeeze of lemon juice. You’ll still get that bright flavor.

Want it greener? Stir in a handful of baby spinach or frozen peas with the last ladle of broth.

How to Store Leftovers (If You Have Any!)

Leftover risotto is a treat. It firms up in the fridge.

Store it in an airtight container for up to 3 days. Reheat it gently in a pan with a splash of broth or water to bring back the creaminess.

You can also shape cold risotto into patties and pan-fry them for amazing risotto cakes. Breakfast is solved!

NUTRITION INFORMATION

• Calories: ~520
• Carbohydrates: 62g
• Protein: 28g
• Fat: 18g
• Saturated Fat: 8g
• Fiber: 2g
• Sugar: 2g

*This is an estimate. Values can change based on your specific ingredients.

FREQUENTLY ASKED QUESTIONS

Can I use a different type of rice?

For real risotto, you need Arborio rice. Its high starch content is what creates the creamy sauce. Other rice won’t work the same way. It’s worth finding!

Why do I have to stir so much?

Stirring helps release the starch from the rice. This makes the sauce creamy. You don’t have to stir non-stop, but do it often. It’s kind of relaxing, I promise.

My risotto is too thick/al dente. Help!

Too thick? Stir in a splash of warm broth or water to loosen it up. Still too firm? Just add another ladle of broth and cook for 2-3 more minutes. You’re in control.

See? Fancy dinner doesn’t mean complicated. You just made a restaurant-worthy meal on a busy night. That’s a win.

You’ve got the skill now. Go try this and win back your weeknight! If you enjoyed this creamy, comforting dish, explore more recipes like this creamy seafood shrimp lasagna soup. Let me know how it goes by leaving a comment and rating below!