Italian Kitchen - Main Food Recipes - Seafood Recipes

Saffron and Lemon Risotto with Seared Scallops

Looking for a scrumptious and elegant dish to impress your guests or to indulge in a luxurious dinner? Look no further than Saffron and Lemon Risotto with Seared Scallops. This creamy, tangy, and savory dish is perfect for any occasion, from a romantic date night to a fancy dinner party. With the vibrant flavors of saffron, lemon, parmesan cheese, and seared scallops, this dish will tantalize your taste buds and leave you craving for more.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Italian Kitchen, Main Food Recipes, Seafood Recipes
Cuisine Italian
Servings 4 servings
Calories 382 kcal


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups vegetable broth
  • 1/4 teaspoon saffron threads
  • 1 lemon, zested and juiced
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • 8 large scallops
  • 2 tablespoons butter


  • Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened.
  • Add the Arborio rice and stir for 1-2 minutes until it is coated with the oil and lightly toasted.
  • Pour in the dry white wine and stir until it is absorbed.
  • Add the vegetable broth, 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding more.
  • After about 20 minutes, when the rice is almost cooked, stir in the saffron threads, lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
  • In a separate pan, melt the butter over high heat. Add the scallops and sear for about 2-3 minutes on each side, until golden brown and cooked through.
  • Serve the risotto topped with the seared scallops.

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