Seared Scallop Risotto

with lemon butter & crispy sage

Main Course

Prep Time: 5 MINUTES

Cook Time: 30 MINUTES

Serves: 4


  • 1 cup Arborio rice
  • ½ cup white wine
  • 4 cups chicken stock, warmed
  • ½ cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • Salt & freshly ground black pepper to taste
  • 12 large scallops, patted dry
  • 2 tablespoons olive oil
  • Salt & freshly ground black pepper
  • Candied lemon peel
  • Peppadews (pickled sweet red peppers)
  • Fried sage leaves (Coat a skillet with olive oil, heat until shimmering & fry for 30 seconds)


  • In a large flat-top pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
  • Stir in Arborio rice and cook for a couple of minutes until the rice is lightly toasted.
  • Pour in the white wine and stir until it’s mostly absorbed by the rice.
  • Begin adding the warmed chicken stock one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency (about 18-20 minutes).
  • Stir in grated Parmesan cheese, season with salt & freshly ground black pepper to taste. Remove from heat and cover to keep warm.
  • On the flat-top griddle, heat 2 tablespoons olive oil over high heat until very hot.
  • Season the scallops with salt and freshly ground black pepper.
  • Place scallops on the hot surface and sear for about 1-2 minutes per side, or until they develop a golden brown crust and are slightly translucent in the center.
  • Spoon a generous portion of the risotto onto each plate. Top with the seared scallops.
  • Garnish with candied lemon peel, peppadews, and fried sage leaves for a burst of flavor and texture.