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.

Ingredients

Units Scale

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

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

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.

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