Seared Diver Scallops with Risotto – Cafe Baci

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Seared Diver Scallops with Risotto


  • 3 tablespoons olive oil
  • 1/2 cup Spanish onion, chopped
  • 1 cup Carnaroli rice
  • 1/4 cup white wine
  • 2 3/4 cup chicken stock
  • 2 tablespoons parmesan cheese, grated
  • 1/4 cup cherry tomatoes, chopped
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 tablespoon butter
  • 4 diver scallops
  • salt and pepper to taste

Risotto preparation:

Heat 2 tablespoons olive oil in pan. Add onion and saute until soft and transparent. Add rice to pan and saute for 30 seconds. Deglaze the pan with white wine. Add chicken stock one 1/4 cup at a time while continuously stirring. Do not allow the rice to stick to the pan. Continue to add stock and stir making sure not to drown the rice. When about 6 ounces of stock remains, add chopped tomatoes while stirring. Continue adding the remaining stock and stirring until rice has reached a thick and creamy consistency. Stir in parmesan cheese and butter. Remove pan from heat and let rest.

Scallop preparation:

Heat 1 tablespoon olive oil in pan. Season scallops with salt and pepper to taste. Add scallops to pan and sear to lightly golden brown carmeliztaion. Turn scallops in pan to sear both sides.

To serve:

Stir risotto and plate. Top with seared scallops. Sprinkle with fresh, chopped parsley. Serve immediately while hot. Buon appitito!

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