Culinary Challenge 2025 Announced!
An elegant and sophisticated dish featuring perfectly seared sea scallops atop a rich, creamy saffron-infused Arborio risotto. This recipe showcases advanced techniques and delicate flavors, often found in high-level culinary competitions.
Ingredients
- 1.5 lb large sea scallops patted dry
- 6 cup chicken or vegetable broth warm
- 1 pinch saffron threads
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot finely minced
- 1.5 cup Arborio rice
- 0.5 cup dry white wine
- 0.25 cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
Instructions
- In a small saucepan, gently warm the broth with saffron threads; keep warm over low heat.
- Pat scallops very dry with paper towels. Season lightly with salt and pepper.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large heavy-bottomed pan over medium-high heat until shimmering. Sear scallops for 2-3 minutes per side until golden brown and cooked through. Remove and set aside.
- In a separate large pot or Dutch oven, heat remaining 1 tbsp olive oil and 1 tbsp butter over medium heat. Add shallots and cook until softened, about 2-3 minutes.
- Add Arborio rice and stir constantly for 1-2 minutes until grains are translucent around the edges.
- Pour in white wine and stir until completely absorbed.
- Begin adding warm saffron broth, one ladleful at a time, stirring continuously until each addition is almost completely absorbed before adding the next. This process should take about 18-20 minutes, until the risotto is creamy and the rice is al dente.
- Remove risotto from heat, stir in Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
- Serve risotto immediately, topped with the seared scallops. Garnish with additional parsley if desired.
Notes
For best results, use fresh, dry-packed scallops. Ensure your pan is very hot before searing to achieve a beautiful crust. Risotto requires patient, continuous stirring for optimal creaminess. Finish with a drizzle of high-quality olive oil and fresh herbs.