Saffron Risotto with Scallops brings Michelin-star sophistication to your dining table. Golden saffron threads infuse creamy Arborio rice with their distinctive flavor and stunning color, while perfectly seared scallops provide a sweet, caramelized contrast to the rich risotto below. A glass of crisp Chablis or Grüner Veltliner enhances the delicate saffron while complementing the scallops’ natural sweetness.
Create an unforgettable feast by starting with Crab Crescents as an elegant appetizer that sets the seafood tone. For those who adore this level of luxury, our Lemon Butter Lobster Risotto offers another show-stopping risotto experience, while Seared Scallops with Spicy Cajun Cream Sauce provides a bolder take on these prized mollusks.
Saffron Risotto with Scallops
Creamy saffron risotto topped with perfectly seared scallops—a five-star restaurant experience at home.
4
servings10
minutes35
minutes550
kcal45
minutesIngredients
1 cup Arborio rice
4 cups chicken broth
1 pinch saffron threads
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
12 large sea scallops
1 tablespoon unsalted butter
to taste salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
Directions
- Heat the chicken broth in a saucepan over medium heat and keep it warm but not boiling, add the saffron threads to infuse.
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onions and cook until translucent.
- Add the Arborio rice to the pan and cook, stirring constantly, until the edges become translucent, about three minutes.
- Pour in the white wine and cook, stirring constantly, until it is mostly absorbed by the rice.
- Begin adding the warm chicken broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
- Once the rice is creamy and cooked through, stir in the Parmesan cheese and season with salt and pepper to taste.
- In a separate pan, heat the remaining olive oil and butter over high heat. Season the scallops with salt and pepper.
- Add the scallops to the hot pan and sear for two minutes on each side, until a golden crust forms.
- Divide the risotto among serving plates and place three scallops on top of each plate.
- Garnish with chopped parsley before serving.
Nutrition Facts
- Total number of serves: 4
- Calories: 550kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
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For more seafood elegance, our Crab and Shrimp Stuffed Salmon and Seafood Stuffed Shells deliver restaurant-quality impressiveness. When risotto cravings strike, explore creamy comfort with Rich Creamy Alfredo or Spinach Mushroom Orzo for similar satisfaction. Special occasions deserve dishes like Bourbon Peach Salmon and Mediterranean Steak Bowl that bring sophisticated flavors to your table with confidence.
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