Scallops and risotto is an elegant and delicate main dish for a special occasion. It sounds like a complicated dish, but it is easily achievable. Fresh pan-seared scallops are served on top of the risotto, making an entire meal on one plate. To contrast the sweetness of the scallops without overpowering them, I make a creamy risotto with peas and bacon. Although Parmesan cheese is nowhere to be found in this seafood recipe, Italians don't like combining fresh seafood with cheese.

Jump to:
Risotto and seafood
Seafood risotto is a classic combination of Italian cuisine. Risotto ai frutti di mare was my late husband's favorite risotto recipe.
Delicious meal if you can find fresh, locally-fished seafood at your favorite fishmonger.
The risotto with seafood always has very simple seasoning so as not to overpower the delicate aroma of the sea.
Here are some of the general rules for making risotto with seafood:
- The risotto rice is deglazed with a splash of white wine before adding the stock.
- Fish or vegetable stock is used
- No cheese is ever added
To "mantecare" the risotto (adding fat at the end of the cooking process), we add only butter and no Parmesan.
You can find many more seafood recipes in the article: The Feast of the 7 Fishes 22 recipes to celebrate Christmas Eve the Italian way.
For more risotto recipes you can read: lemon shrimp risotto, creamy parmesan risotto with champagne, seafood paella with sausages.
Mediterranean Scallops
The Italian scallops, called Capesante, are similar to the bay scallops, smaller and more expensive than the Atlantic sea scallops.
Their flavor is more intense, and so is their price.
They are found on deep sandy seabeds, but the ones we buy at the fishmonger are mostly farmed.
They have always been an Italian specialty way back to the Roman Empire. We can often find them represented in Pompei and Ercolano's mosaics.
You can read more about food during the Roman Empire in the article: The Fascinating Ancient Roman Food And Recipes.
Ingredients
Following some of the classic Italian rules of combination of flavors, I decided to use the following ingredients for a risotto to serve with the scallops:
- Carnaroli rice: this is the best rice to use for risotto. Second-best Arborio rice. You can read more about the risotto rice in the next paragraph.
- Vegetable stock: The stock to use for this risotto has to be very mild in flavor. I either use fish or veggie broth. Do not use beef or chicken stock, as it will be too overpowering.
- Butter: Risotto is always done with butter
- Bacon: is an excellent contrast to the sweetness of the scallops and gives the risotto some crunchy texture.
- Peas: their sweetness and mild flavor are a perfect addition to the risotto also for their color and texture.
- Lemon: I add the lemon zest in the risotto to add a mild citrusy flavor and serve the option to add some lemon juice directly on the place for those who like extra acidity.
Additional options:
- White pepper: it is a great seasoning to add to seafood as it has a more delicate flavor than the black pepper. Best if freshly grated
- White wine to deglaze the rise: risotto is always deglazed with wine. White wine for seafood. Although some people don't like alcohol, I added it as an optional ingredient, but it is best to use it. It makes a huge difference.
For the lemon butter scallops:
- Fresh scallops
- Butter
- Fresh lemon juice
What rice to use for risotto
You cannot make risotto with any rice. You must use a specific rice grain to give the risotto a creamy consistency while remaining firm. The best rice to use is Carnaroli, second-best Arborio.
The rice brand is essential, like pasta. You risk having a mushy, tasteless risotto if you don't use a reputable brand.
In Europe, I buy Riso Gallo.
Instructions
Preparing the vegetable stock and the peas
- Boil for 20 minutes in salted water 1 carrot, 1 onion, and 1 celery stalk
- In a separate pan boil the peas in salted water for 5 minutes and drain
Making the risotto
- In a large saucepan, stir fry a chopped shallot
- Once the shallot becomes translucent add the shredded bacon
- When the bacon slightly crisps, add the Carnaroli rice
- Stir until the rice is slightly toasted and has absorbed the flavor from the butter
- Add the white wine and let it evaporate (optional)
- Check the cooking time required on the rice package
- Add a ladle of vegetable stock (start counting the time)
- Stir until the rice absorbs the stock
- Continue to add the stock one ladle at a time
- Add lemon zest and the pre-boiled peas 2 minutes before the rice is done
- Taste the rice, and when it is al dente add 1 tablespoon of butter
- Stir, cover, and let it rest for 5 minutes until the butter melts
Cooking the scallops
- Add butter to a non-stick skillet at medium heat and let it melt
- Add the scallops drained by any residual water
- Season with salt and pepper and let the scallops cook for 2 to 3 minutes until golden brown (time depends on their size)
- Turn them around and season the other side
- Let them cook another 2 to 3 minutes until they turn into a solid mat white color
- Remove from the heat as soon as they are done
How to serve it
Once the scallops are ready and the risotto has rested, you should serve them immediately.
Place a portion of risotto on a plate and a few scallops on top.
To contrast the sweetness of the scallops, you can serve some lemon slices to squeeze some juice over the plate.
Whatever you do, do NOT serve cheese with it, especially if you are in Italy.
You may get in trouble!!!
If you like lemon squeezers, you can find them on Amazon following this affiliate link: Lemon Squeezers.
Other Risotto recipes
If you are interested in more recipes made with rice, you can visit the category: rice
Also check the recipes below:
If you have risotto leftover, you can make these recipes:
If you are making the Butter Seared Scallops And Risotto, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.
📋 Butter Seared Scallops And Risotto With Peas And Bacon
Ingredients (Commissions Earned)
For the risotto
- ⅓ cup butter
- 1 shallot
- 1 lb Carnaroli rice Carnaroli Riso Gallo (Grand Riserva)
- ½ cup dry white wine
- ½ cup peas boiled
- 3 oz bacon cubed
- 1 lemon
For the scallops
- 10 oz fresh scallops
- 3 tablespoon butter
- 1 pinch salt & pepper
Equipment (Commissions Earned)
Instructions
Make the vegetable stock
- Boil for 20 minutes in salted water 1 carrot, 1 onion, and 1 celery stalk1 carrot, 1 onion, 1 stalk of celery, ½ tablespoon salt, 5 cups fresh water
- In a separate pan boil the peas in salted water for 5 minutes and drain½ cup peas
Make the risotto
- In a large pan stir fry a chopped shallot⅓ cup butter, 1 shallot
- Once the shallot becomes translucent add the shredded bacon3 oz bacon
- When the bacon slightly crisps, add the Carnaroli rice1 lb Carnaroli rice
- Stir until the rice is slightly toasted and has absorbed the flavor from the butter
- Add the white wine and let it evaporate½ cup dry white wine
- Check the cooking time required on the rice package
- Add a ladle of vegetable stock (start counting the time)
- Stir until the stock is absorbed by the rice
- Continue to add the stock one ladle at a time
- Add lemon zest and the preboiled peas 2 minutes before the rice is done1 lemon
- Taste the rice and when it is done add 1 tablespoon of butter
- Stir, cover, and let it rest for 5 minutes until the butter melts⅓ cup butter
Cook the scallops
- Add butter to a pan at medium heat and let it melt3 tablespoon butter
- Add the scallops drained by any residual water10 oz fresh scallops
- Season with salt and pepper and let the scallops cook for 2 to 3 minutes until golden (time depends on their size)1 pinch salt & pepper
- Turn them around and season the other side
- Let them cook another 2 to 3 minutes until they turn into a solid mat white color
- Remove from the heat as soon as they are done
How to serve it
- Once the scallops are ready and the risotto has rested, you should serve them immediately.
- Place a portion of risotto on a plate and few scallops on top.
- To contrast the sweetness of the scallops you can serve some lemon slices to fresh squeeze some juice over the plate.
Video
Notes
- To cook the risotto use a vegetable or a fish stock. Do not use meat or chicken stock as the flavor will be overpowering for the scallops
- Use a good quality rice, either Carnaroli or Aborio type. Using the wrong rice will totally ruin the dish
- Make sure the scallops are drained from any residual water
- Remove the scallops from the pan as soon as they turn solid white. You do not want to over cook them
Elizabeth
What a fantastic dinner! My whole family loved this risotto and the scallops really put it over the top. Delicious!
Laura
Thank you for your comment. I am glad you liked it
rebecca
love risotto and scallops! this is so delicious. Also, I've never used Carnaroli rice in risotto before but definitely need to try it now. thanks for the tip!
Laura
Thank you for your comment, I am sure you will taste the difference using Carnaroli rice
Sarah James
Scallops are my favourite seafood, can't wait to try your recipe. Thanks for sharing and I promise I won't add any cheese 🙂
Laura
Thank you and good for you!!
Denay DeGuzman
Everyone enjoyed this healthy weekday meal. And I loved that it was easy to make. As requested by the family, I've added this scallops with risotto to the monthly meal plan!
Laura
So glad to hear you all liked it
Liz
I loooove risotto but I'm usually intimidated to make it at home haha But this was easy! Thanks for the recipe!
Laura
Very easy indeed. Thank you for letting me know