How to Make the Perfect Saffron Risotto with Seared Scallops
Italian · Medium · 45 min · 2 servings
Golden saffron risotto provides a creamy and aromatic base for perfectly caramelized pan-seared scallops in this showstopping Italian-inspired dish. The delicate sweetness of the scallops and the floral earthiness of saffron make this pairing feel truly luxurious.
Why this recipe works
This Saffron Risotto with Seared Scallops recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 560 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup Arborio rice
- 4 cups warm chicken or seafood broth
- 0.25 teaspoon saffron threads
- 0.5 cup dry white wine
- 6 large sea scallops patted dry
- 3 tablespoons unsalted butter divided
Step by step instructions
Step 1: Bloom the Saffron and Start the Risotto
Steep saffron threads in 2 tablespoons of warm broth for 5 minutes. In a wide saucepan melt 1 tablespoon butter over medium heat and toast the Arborio rice for 2 minutes. Add white wine and stir until absorbed then add the saffron mixture.
Step 2: Cook the Risotto
Add warm broth one ladleful at a time stirring constantly and waiting until each addition is absorbed before adding the next. Continue this process for 20 to 22 minutes until the rice is creamy and al dente. Remove from heat and stir in remaining butter.
Step 3: Sear the Scallops
Season scallops on both sides with salt and pepper. Heat a stainless steel pan over high heat until nearly smoking then add a drizzle of oil. Place scallops in the pan and do not move them. Cook 2 minutes per side until a deep golden crust forms.
Step 4: Plate and Serve
Spoon the saffron risotto into the center of each warm bowl creating a slight well. Arrange three scallops on top of each serving and drizzle any pan drippings around the plate. Garnish with fresh chives or microgreens and serve right away.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- saffron threads → a pinch of turmeric for color with a small amount of sweet paprika for warmth
- sea scallops → large peeled and deveined shrimp for a more accessible alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding all the broth at once which results in a gluey rather than creamy texture
- Moving the scallops too early in the pan before a crust forms which causes them to stick and tear
Nutrition facts
Per serving: 560 calories, 32g protein, 54g carbs, 22g fat, 2g fiber.
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