Gourmet Seared Scallops with Basil Risotto

Here is my go-to seared scallops with basil risotto recipe, combining perfectly cooked sea scallops with creamy, slow-cooked Italian rice and fresh herbs from my garden.

This dish has become my trusted choice when I want to make dinner feel special without spending hours in the kitchen. I love serving it on Friday nights with a glass of white wine – though my kids skip the wine and just dive straight into the risotto!

What Kind of Scallops Should I Use?

For this recipe, you’ll want to look for “dry” sea scallops rather than “wet” ones, which have been treated with chemicals that make them absorb water. Dry scallops will give you that perfect golden-brown sear and won’t release excess water in the pan. When shopping, look for scallops that are cream-colored or slightly pink (never pure white) and roughly the same size so they’ll cook evenly. Fresh scallops should smell like the ocean – clean and briny – and feel firm to the touch. If you can only find frozen scallops, that’s okay too, just make sure to thaw them in the refrigerator overnight and pat them completely dry before searing.

Options for Substitutions

While some ingredients in this recipe are essential, there’s room for a few smart swaps if needed:

• Arborio rice: This is one ingredient you really shouldn’t substitute – it’s essential for creating that creamy risotto texture. Other rice types won’t give you the same results.
• Pineapple juice: If you don’t have pineapple juice, you can use white grape juice or even additional vegetable broth plus 1 tablespoon of lemon juice for brightness.
• Sea scallops: While sea scallops are the star here, you could use large shrimp as an alternative. Cook them just until pink, about 2-3 minutes per side.
• Parmesan cheese: Pecorino Romano or Grana Padano make good substitutes. They’re both hard Italian cheeses with similar melting properties.
• Fresh basil: In a pinch, you can use 1 tablespoon dried basil, but add it earlier in the cooking process. Fresh parsley or tarragon could work too, though they’ll give a different flavor profile.
• Microgreens: These are just for garnish, so feel free to skip them or use fresh herb leaves, baby arugula, or a light sprinkle of chopped chives instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking scallops is getting that perfect golden crust – to achieve this, make sure your scallops are completely dry by patting them thoroughly with paper towels before searing, and ensure your pan is screaming hot before they hit the surface. When it comes to risotto, rushing the process by adding too much liquid at once or stirring too infrequently can result in unevenly cooked, gummy rice – instead, add warm liquid gradually and stir frequently to release the starches that create that signature creamy texture. Another common mistake is overcrowding the pan when searing scallops, which causes them to steam rather than sear – work in batches if needed, giving each scallop enough space to develop that beautiful golden crust. For the best results, time your cooking so the risotto and scallops finish simultaneously, as scallops can quickly become rubbery if overcooked or left waiting too long.

What to Serve With Seared Scallops and Risotto?

This elegant dish pairs beautifully with simple sides that won’t overshadow the delicate flavors of the scallops and creamy risotto. A light side salad with lemon vinaigrette or some roasted asparagus makes for a perfect companion to this meal. If you’re serving wine (which I definitely recommend!), a crisp white like Pinot Grigio or Sauvignon Blanc works really well with both the scallops and the creamy risotto. For a bit of extra color and crunch, you might want to add some roasted cherry tomatoes on the vine or sautéed green beans with garlic on the side.

Storage Instructions

Keep Fresh: For the best taste and texture, try to enjoy your risotto and scallops right after cooking. If you have leftovers, place the risotto and scallops in separate airtight containers in the fridge for up to 2 days. The risotto might get a bit thick in the fridge, but don’t worry – that’s totally normal!

Make Ahead: While scallops are best cooked just before serving, you can get a head start on your meal by making the risotto base ahead of time. Cook it until it’s almost done (about 2-3 minutes before you’d normally finish), then cool and refrigerate. When you’re ready to serve, warm it up with a splash of broth and finish cooking while you sear your scallops.

Warm Up: To bring leftover risotto back to life, warm it in a pan over medium heat with a splash of broth or water, stirring until it’s creamy again. For the scallops, quickly warm them in a pan over medium heat just until heated through – about 30 seconds per side should do it. Be careful not to overcook them!

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 70-80 g
• Fat: 75-85 g
• Carbohydrates: 130-150 g

Ingredients

• 2 cups pineapple juice
• 1½ cups veggie broth
• 3 tablespoons unsalted butter
• ⅓ cup finely chopped yellow onion
• 1 tablespoon finely chopped garlic
• 1¼ cups arborio rice, uncooked
• ¾ cup grated parmesan cheese
• ½ teaspoon kosher salt, additional to taste
• ¼ teaspoon black pepper, additional to taste
• 3 tablespoons finely chopped fresh basil
• 1 pound sea scallops
• 2 tablespoons vegetable oil, extra if needed
• ½ cup microgreens for garnish

Step 1: Prepare the Juice and Broth Mixture

Combine pineapple juice and broth in a medium saucepan set over medium heat.

Bring the mixture to a simmer, then cover with a lid and remove from the heat.

This will keep your liquid warm for the risotto-making process.

Step 2: Cook the Aromatics and Rice

In a large saucepan set over medium-low heat, melt the butter.

Add the onion and garlic, cooking and stirring until the onion is translucent, about 5 minutes.

Stir in the rice and continue cooking for 1 minute to lightly toast the rice.

Step 3: Prepare the Risotto

Start by adding a ladle of the hot juice mixture to the saucepan with the rice.

Cook and stir until the liquid is fully absorbed.

Repeat the process, adding the hot liquid one ladle at a time and stirring intermittently, until the rice is tender and no longer crunchy, which should take about 30 minutes.

Stir in the Parmesan cheese, salt, and pepper.

Turn off the heat and stir in the basil.

Cover and set aside to keep warm while you cook the scallops.

Step 4: Sear the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat oil in a medium skillet over medium-high heat.

Once the oil is shimmering, add half of the scallops.

Cook them without moving for 2 minutes, allowing a golden crust to form.

Flip the scallops, then tilt the skillet and baste them with the hot oil.

Continue cooking the scallops for an additional 1 minute, until they are opaque and cooked through.

Transfer the cooked scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.

Step 5: Plate and Serve

Divide the prepared risotto among serving plates, then top each portion with a few seared scallops.

Garnish with microgreens for a fresh finish and serve immediately for best enjoyment.