Pan-Seared Scallops with Creamy Asparagus Risotto Recipe

Updated at: 15/02/2025

Indulge in a symphony of flavors with this exquisite recipe for pan-seared scallops atop a bed of creamy asparagus risotto. The delicate sweetness of the scallops perfectly complements the earthy richness of the asparagus, creating a dish that's both elegant and surprisingly easy to prepare. Imagine succulent scallops, seared to golden perfection, nestled on a vibrant green risotto, infused with the subtle freshness of spring asparagus. This dish is a guaranteed crowd-pleaser, ideal for a romantic dinner or a special occasion.

The creamy texture of the risotto, achieved through careful technique and the perfect amount of Parmesan cheese, provides a luxurious base for the perfectly cooked scallops. Ready to elevate your culinary skills and create this masterpiece? Let's dive into the step-by-step process to guide you through making this unforgettable Scallops with Asparagus Risotto.

Tools Needed

  • cutting board
  • chef's knife
  • vegetable peeler
  • microplane
  • spatula
  • ladle
  • two pots
  • sauté pan
  • scale
  • prep bowls
  • tongs or spatula

Ingredients

Step-by-Step Instructions

Step 1. Prepare Ingredients and Risotto Base

  • Remove the foot muscle from each scallop, wash gently with cool water, dry, and refrigerate.
  • Finely mince the shallot.
  • Cut asparagus stems using a roll oblique cut, separating the heads (for the salad) from the stems.
  • Create asparagus ribbons from the heads using a peeler.
Remove the foot muscle from each scallop, wash gently with cool water, dry, and refrigerate.Finely mince the shallot.Cut asparagus stems using a roll oblique cut, separating the heads (for the salad) from the stems.Create asparagus ribbons from the heads using a peeler.
Prepare Ingredients and Risotto Base
  • Roughly chop pistachios.
  • In one pot, simmer vegetable stock. In another pan, sauté minced shallot in olive oil until softened. Add rice and toast lightly.
Roughly chop pistachios.In one pot, simmer vegetable stock. In another pan, sauté minced shallot in olive oil until softened. Add rice and toast lightly.
Prepare Ingredients and Risotto Base

Step 2. Cook the Risotto and Asparagus

  • Add white wine to the rice, stir until absorbed. Begin adding hot stock gradually, stirring until absorbed before adding more. Continue for about 20 minutes (or 15 for Arborio rice), until rice is al dente.
  • In a separate pan, sauté asparagus stems in butter until tender-crisp. Add to risotto pot.
  • Stir in Parmigiano-Reggiano cheese, butter, parsley, and a few drops of white wine vinegar into the risotto. Adjust seasoning and consistency with stock or water.
Add white wine to the rice, stir until absorbed. Begin adding hot stock gradually, stirring until absorbed before adding more. Continue for about 20 minutes (or 15 for Arborio rice), until rice is al dente.In a separate pan, sauté asparagus stems in butter until tender-crisp. Add to risotto pot.Stir in Parmigiano-Reggiano cheese, butter, parsley, and a few drops of white wine vinegar into the risotto. Adjust seasoning and consistency with stock or water.
Cook the Risotto and Asparagus

Step 3. Sear the Scallops and Make the Asparagus Salad

  • Preheat a sauté pan over medium-high heat. Dry scallops again, season lightly with salt. Add oil to hot pan, sear scallops for 2 minutes per side, adding butter during the second sear. Pour brown butter over scallops.
  • Toss asparagus heads, chives, pistachios, lemon juice, and olive oil in a bowl. Season with salt and pepper.
Preheat a sauté pan over medium-high heat. Dry scallops again, season lightly with salt. Add oil to hot pan, sear scallops for 2 minutes per side, adding butter during the second sear. Pour brown butter over scallops.Toss asparagus heads, chives, pistachios, lemon juice, and olive oil in a bowl. Season with salt and pepper.
Sear the Scallops and Make the Asparagus Salad

Step 4. Plate and Serve

  • Plate risotto, arrange scallops around it, and add the asparagus salad in the center, or layer salad on risotto, then top with scallops.
Plate risotto, arrange scallops around it, and add the asparagus salad in the center, or layer salad on risotto, then top with scallops.
Plate and Serve

Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables

Tips

  • Use carnaroli rice for a better texture than Arborio.
  • Don't overcook scallops; 4 minutes total is ideal for larger scallops, adjust for smaller sizes.
  • Season scallops lightly due to their natural brininess.
  • Ensure the pan is very hot before adding scallops to achieve a good sear.
  • Adjust cooking time for smaller scallops.

Nutrition

  • N/A

FAQs

1. Can I make the risotto ahead of time?

It's best to make the risotto fresh, as it can become mushy if made too far in advance. You can prep the asparagus and other ingredients ahead, though.

2. What happens if I overcook the scallops?

Overcooked scallops become tough and rubbery. Aim for a sear of 2-3 minutes per side for perfectly cooked scallops.


This Pan-Seared Scallops with Creamy Asparagus Risotto recipe is a testament to the beauty of simple, fresh ingredients elevated to perfection. The combination of textures and flavors is sure to impress your guests and leave them wanting more. Enjoy this delightful dish and savor the culinary journey!