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Saffron and Lemon Risotto with Seared Scallops Recipe

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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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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