Mediterranean Seared Scallops with Creamy Pesto Risotto
This dish brings together buttery seared scallops and a rich, creamy pesto risotto. The rice turns silky with Parmesan, pesto and a touch of cream, while the scallops add a sweet, delicate flavor that feels restaurant-level. It’s a great pick when you want something elegant but still straightforward.
Total Time: About 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 2
Ingredients
For the Scallops
4 large sea scallops, patted dry
Salt and pepper, to taste
2 tbsp olive oil
For the Pesto Risotto
1 tbsp olive oil
1 small shallot, finely chopped
1 garlic clove, minced
1 cup Arborio rice
1/3 cup dry white wine
3 cups warm chicken or veggie broth (as needed)
1/2 cup grated Parmesan cheese
1/3 cup basil pesto
1/4 cup heavy cream
1 tbsp lemon juice
Salt and pepper, to taste
Grapefruit or orange segments (optional garnish)
Toasted almonds or pine nuts (optional crunch)
Instructions
Prep the scallops: Pat them very dry. Season both sides with salt and pepper.
Heat the pan: Warm the olive oil in a skillet over medium-high heat until it’s hot and shimmering.
Sear the scallops: Place them in the pan without touching each other. Sear for 1.5–2 minutes per side until golden. Remove and set aside.
Start the risotto: In another pan, warm 1 tbsp olive oil. Add the shallot and cook until soft.
Add garlic and rice: Stir in the garlic for a few seconds, then add the Arborio rice. Coat the rice with the oil.
Deglaze: Pour in the wine and let it simmer until mostly absorbed.
Add the broth slowly: Add one ladle of warm broth at a time, stirring often. Let the rice absorb each addition before adding more. Continue until creamy and tender.
Finish the risotto: Stir in Parmesan, pesto, cream, lemon juice, salt and pepper. Adjust thickness with extra broth if needed.
Serve: Spoon the risotto into bowls. Place the seared scallops on top. Add citrus segments or toasted nuts if you want extra brightness or crunch.
Tips
Dry scallops deeply with paper towels for the best crust.
Don’t move them once they hit the pan. Let them brown naturally.
Use a stainless steel or cast-iron skillet for clean searing.
If the scallops release water, the pan wasn’t hot enough.
Warm the broth before adding it to the risotto so the rice cooks evenly.
Stir often but not constantly. Gentle stirring releases starch and keeps it creamy.
Add lemon juice at the end so it stays fresh and bright.
Store-bought pesto works fine, but homemade gives the deepest flavor.
Let the risotto sit off heat for a minute before serving so it thickens slightly.
Variations
Swap scallops for shrimp or seared fish.
Add spinach to the risotto for color.
Use sun-dried tomato pesto instead of basil pesto.
Make it lighter by skipping the cream and adding extra broth.
Add roasted asparagus or peas to the risotto.
Finish with burrata or fresh mozzarella for extra richness.
Add a pinch of red pepper flakes for heat.
Replace the wine with extra broth if you prefer alcohol-free.
Use farro instead of Arborio rice for a nutty taste.
Q&A
Can I use frozen scallops? Yes. Thaw and dry them well before cooking.
Why didn’t my scallops brown? They were either wet or the pan wasn’t hot enough.
Can I make the risotto ahead? It’s best fresh. If needed, reheat with extra broth.
Can I use a different rice? Arborio is ideal. Other riso types work but change texture.
Does the wine matter? Use one you’d drink. Dry white is standard.
Can I skip the cream? Yes. The risotto will still be creamy from the starch.
How do I know the scallops are done? They should be opaque and firm but still tender.
Can I double the recipe? Yes, but sear scallops in batches.
Can I use pesto with nuts if allergic? Pick a nut-free pesto or make your own.
What can I serve with it? A light salad or roasted vegetables works well.
Nutrition
(Approx. per serving)
Based on 2 servings
Calories: ~640
Protein: ~32g
Carbs: ~52g
Fat: ~32g
Conclusion
This dish feels elegant but comes together quickly. The risotto is creamy and herb-rich, and the golden scallops bring a soft, sweet contrast. It’s a great choice when you want something comforting with Mediterranean freshness. If you want, I can turn this into a one-pan version or a pasta dish.