Elegant, buttery seared scallops served atop a creamy, golden saffron risotto and garnished with microgreens and edible flowers—this gourmet dish is as visually stunning as it is rich and luxurious in flavor. Combining the delicate sweetness of scallops with the deeply aromatic warmth of saffron, it’s a dish that elevates any dining occasion.

Why You’ll Love This Recipe

This Seared Scallops on Saffron Risotto recipe brings fine dining right to your table. It’s a refined yet achievable dish that impresses both in taste and presentation. The risotto is perfectly creamy with the distinctive essence of saffron, while the scallops are seared to perfection—tender on the inside with a golden crust on the outside. It’s ideal for dinner parties, romantic dinners, or any time you want to create something special.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the scallops:
12 large sea scallops, patted dry
2 tablespoons unsalted butter
Salt and black pepper to taste
1 tablespoon olive oil

For the saffron risotto:
1 tablespoon olive oil
1 small shallot, finely chopped
1 garlic clove, minced
1 cup arborio rice
1/4 cup dry white wine
3 cups warm vegetable or chicken broth
A pinch of saffron threads
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste

Garnish:
Edible flowers
Microgreens
Cracked black pepper

directions

1. Steep the saffron threads in 2 tablespoons of warm broth and set aside.
2. In a saucepan, heat olive oil over medium heat. Sauté shallots and garlic until soft and translucent.
3. Add arborio rice and toast for about 1 minute, stirring constantly.
4. Pour in white wine and cook until fully absorbed.
5. Begin adding warm broth one ladle at a time, stirring constantly. Allow each addition to absorb before adding more.
6. When halfway through the broth, stir in the saffron-infused broth. Continue stirring and adding broth until the rice is al dente and the mixture is creamy.
7. Stir in Parmesan cheese, butter, salt, and pepper. Cover and set aside to keep warm.
8. Season scallops on both sides with salt and pepper.
9. Heat butter and olive oil in a pan over high heat. Once the pan is very hot, sear the scallops for 2 minutes per side until a golden crust forms. Avoid overcrowding the pan.
10. To serve, spoon the saffron risotto into the center of a plate. Top with seared scallops. Garnish with edible flowers, microgreens, and a touch of cracked black pepper.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Protein swap: Use shrimp, lobster, or pan-seared fish instead of scallops.
• Cheese variation: Substitute Parmesan with Grana Padano or Pecorino Romano for a different flavor.
• Herb finish: Add a touch of chopped chives, parsley, or tarragon to brighten the dish.
• Wine-free version: Skip the wine and use an extra ladle of broth if needed.
• Vegan risotto: Replace butter and Parmesan with vegan alternatives and omit scallops.
• Spicy touch: Add a pinch of chili flakes to the risotto or drizzle with chili oil for heat.

storage/reheating

Storage: Store risotto and scallops separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat the risotto gently on the stovetop with a splash of broth or water to loosen the texture. Scallops should be reheated briefly in a hot skillet for best texture, but are best enjoyed freshly seared.

FAQs

Can I use frozen scallops for this recipe?

Yes, but ensure they are fully thawed and patted dry before searing to achieve a good crust.

What does saffron taste like?

Saffron has a unique flavor—slightly floral, earthy, and subtly sweet. It adds depth and a golden hue to the risotto.

Can I make the risotto ahead of time?

Risotto is best served immediately, but it can be made up to an hour ahead and gently reheated with broth before serving.

What wine pairs well with this dish?

A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay complements the delicate scallops and creamy risotto.

How do I know when scallops are perfectly cooked?

Scallops should have a golden crust and be opaque throughout, with a slight spring when touched.

Can I use chicken instead of scallops?

Yes, thinly sliced seared chicken breast works well if you prefer poultry over seafood.

How do I avoid overcooking the scallops?

Use high heat, don’t overcrowd the pan, and cook just 2 minutes per side. Remove them immediately once seared.

Do I need edible flowers for garnish?

No, they’re optional and purely for presentation. You can garnish with herbs or microgreens instead.

Can I make this dish gluten-free?

Yes, ensure your broth and all other ingredients are certified gluten-free.

Is arborio rice necessary for risotto?

Yes, arborio is ideal for risotto due to its high starch content, which gives the dish its creamy texture.

Conclusion

Seared Scallops on Saffron Risotto is a dish that combines elegance and comfort. Perfectly seared scallops rest on a bed of creamy, aromatic risotto, creating a luxurious meal that’s as beautiful as it is delicious. With its golden color, delicate flavors, and restaurant-quality appeal, this dish is sure to impress at any gathering or intimate dinner.

Seared Scallops on Saffron Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1 from 1 review

• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

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Description

Elegant, buttery seared scallops served atop a creamy, golden saffron risotto and garnished with microgreens and edible flowers—this gourmet dish is as visually stunning as it is rich and luxurious in flavor.

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Ingredients

Units USM Scale 1x2x3x

• 12 large sea scallops, patted dry
• 2 tablespoons unsalted butter (for scallops)
• Salt and black pepper to taste
• 1 tablespoon olive oil (for scallops)
• 1 tablespoon olive oil (for risotto)
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 1 cup arborio rice
• 1/4 cup dry white wine
• 3 cups warm vegetable or chicken broth
• A pinch of saffron threads
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter (for risotto)
• Salt and pepper to taste
• Edible flowers (for garnish)
• Microgreens (for garnish)
• Cracked black pepper (for garnish)

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Instructions

1. Steep saffron threads in 2 tablespoons of warm broth and set aside.
2. In a saucepan, heat olive oil and sauté shallots and garlic until soft.
3. Add arborio rice and toast for 1 minute. Pour in white wine and cook until absorbed.
4. Begin adding broth one ladle at a time, stirring constantly. When halfway through, stir in saffron-infused broth.
5. Continue adding broth until rice is al dente and creamy. Stir in Parmesan cheese, butter, salt, and pepper. Cover and set aside.
6. Season scallops with salt and pepper. Heat butter and olive oil in a skillet over high heat.
7. Sear scallops for 2 minutes per side until golden brown with a caramelized crust. Remove from heat.
8. Plate risotto in the center of a dish. Arrange scallops on top, and garnish with microgreens, edible flowers, and cracked black pepper.

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Notes

• Do not overcook the scallops—they should be just opaque in the center.
• Use a light hand when garnishing with edible flowers for an elegant look.
• Warm the broth before adding to risotto to maintain cooking temperature.
• Use a dry white wine like Pinot Grigio or Sauvignon Blanc for best results.

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Nutrition

• Serving Size: 1 plated portion
• Calories: 560
• Sugar: 2g
• Sodium: 480mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 95mg