Easy Seared Scallops with Mushroom Risotto

If you’ve never cooked scallops at home, let me just say: don’t be intimidated. When done right, scallops take just minutes to cook and come out buttery, caramelized, and tender with that perfect sear. Pair them with creamy mushroom risotto and a squeeze of lemon, and you’ve got a restaurant-quality meal in under an hour.

This dish hits all the right notes—crispy, creamy, savory, luxurious—and it’s surprisingly low-stress when you know the steps.

Why You’ll Love This Recipe

• Fancy but simple. A little technique goes a long way.
• Velvety risotto + crisp seared scallops = flavor heaven.
• Customizable. Use any mushrooms, add herbs, or keep it dairy-free.
• Perfect for date night, holidays, or when you just want to impress yourself.
• Gluten-free and halal-friendly.

Time & Servings

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 2 generous portions
• Calories per serving: ~600
• Protein: 30g | Carbs: 50g | Fat: 28g

Ingredients

For the Mushroom Risotto:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small onion or shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 3 cups warm chicken or veggie broth (halal)
• 1/2 cup mushrooms, sliced (cremini, shiitake, or mixed)
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)
• 1/2 teaspoon dried thyme (optional)

For the Seared Scallops:

• 8–10 large sea scallops, patted dry
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• Lemon wedges, for serving

Ingredient Tip: Use dry scallops if possible—they sear better than the “wet” kind soaked in preservatives. Just ask your fishmonger!

Step-by-Step Instructions

Step 1: Prep Everything First

Before you start cooking, have all your ingredients ready—risotto needs a little attention and scallops cook FAST.

Step 2: Make the Mushroom Risotto

1. In a large saucepan, heat olive oil and 1 tbsp butter over medium heat.
2. Add the chopped onion or shallot and cook until soft (3–4 mins).
3. Stir in garlic and mushrooms; sauté until the mushrooms are tender and browned (5–6 mins).
4. Add the arborio rice and stir to toast for 1–2 minutes.
5. Add 1/2 cup warm broth, stir constantly until absorbed.
6. Repeat, adding broth 1/2 cup at a time, stirring often, until the rice is creamy and tender (~20–25 mins).
7. Stir in Parmesan, the remaining tablespoon of butter, salt, pepper, and thyme if using.
8. Cover and set aside while you sear the scallops.

Risotto Tip: Keep the broth warm in a saucepan so it doesn’t cool the rice as you add it.

Step 3: Sear the Scallops

1. Pat scallops very dry with paper towels and season both sides with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add scallops (don’t overcrowd!) and sear without moving for 2–3 minutes—they should form a golden crust.
4. Flip and add 1 tbsp butter to the pan; sear the other side for another 1–2 minutes while spooning the melted butter over the top.
5. Remove from heat once just opaque in the center (they’ll finish cooking from residual heat).

Pro Tip: If your scallops stick, they’re not ready to flip yet—give them another 30 seconds.

Step 4: Assemble & Serve

• Spoon mushroom risotto into shallow bowls.
• Top each portion with 4–5 scallops.
• Drizzle with a little melted butter from the pan or a squeeze of lemon.
• Garnish with fresh parsley and extra Parmesan, if desired.

Serving Suggestions

This dish is rich and satisfying on its own, but if you want to round it out:

• Side salad with lemon vinaigrette
• Steamed asparagus or roasted green beans
• Garlic bread or warm baguette slices
• Sparkling water or a minty lemonade

Tips for Success

1. Dry your scallops! Moisture = steam = no crust.
2. Use arborio rice. It gives risotto that signature creaminess.
3. Don’t rush the risotto. Stir often and add broth gradually.
4. Use fresh Parmesan. It melts better and adds that perfect nutty finish.
5. Let scallops rest for a minute after searing so juices stay inside.

Variations

• Add a splash of lemon juice or zest to brighten the risotto.
• Stir in peas or spinach at the end for extra greens.
• Go dairy-free: Use olive oil only and skip the cheese (or use a vegan Parmesan).
• Add crispy turkey bacon bits for a smoky twist.
• Use shrimp or salmon instead of scallops—still amazing!

Storage & Reheating

• Risotto: Keeps in the fridge for up to 3 days. Add a splash of broth to reheat.
• Scallops: Best eaten fresh, but can be gently reheated in a pan with butter for 1–2 mins.
• Make-ahead tip: Cook risotto ahead of time and sear scallops just before serving.

FAQ

Can I use frozen scallops?
Yes—just thaw them completely and pat dry really well before searing.

Can I make this halal?
Yes! No wine is used here, and all ingredients are halal-friendly. Use halal broth and check your Parmesan if needed.

Can I use another type of rice?
For the best texture, stick with arborio. Other short-grain rice may work, but long grain won’t be creamy.

What if I don’t like mushrooms?
Swap for spinach, peas, or even sautéed zucchini—totally flexible!

Final Thoughts

This Easy Seared Scallops with Mushroom Risotto is fancy-feeling but totally doable—and once you try it, you’ll wonder why you ever waited to make scallops at home. It’s creamy, flavorful, and wildly impressive without being complicated.

Whether you’re cooking for someone special or just treating yourself, this dish is always a yes.