Seared Scallops and Risotto might sound intimidating but with some time and practice this dish will become a crowd favorite!


  • Scallops
  • 1 ½ cup arborio rice
  • 4 cups seafood or chicken stock
  • ½ cups dry vermouth
  • 1 medium shallot
  • ½ cup onion
  • 3 cloves garlic
  • ½ cup of celery
  • 4 tablespoons of butter
  • 2 tablespoons of vegetable oil
  • 2/3 cup of grated parmesan cheese
  • Parsley
  • Oregano
  • Thyme
  • Salt
  • Pepper
    1. Heat olive oil and some of the butter in a tall sided sauté pan.
    2. Once warm, add the shallot, onion, and celery.
    3. Once they are all translucent add the rice and fully coat the rice in the butter mixture. Do not let the mixture turn brown.
    4. Add the wine and cook until the liquid is fully absorbed. Ladle in a little bit of stock while stirring.
    5. Once the liquid is fully absorbed, slowly keep adding more stock until all the stock is fully absorbed by the rice. This process should take 20-30 minutes and keep going until the grains are tender but firm to the bite.
    6. Turn the heat down and add the rest of the butter, parmesan, and fresh herbs. Add salt and pepper to taste.
    7. Pat scallops dry and add salt and pepper. Get a pan very hot and sear on both sides for about 2-3 minutes per side.
    8. Plate the risotto and with scallops and fresh herbs on top.