Saffron Risotto with Seared Scallops
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.
Creamy saffron risotto topped with golden seared scallops for a romantic Italian-inspired date night dinner.
Nutrition per serving
Ingredients
risotto
main
finishing
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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