KitchenAppes

Pan-Seared Scallops with Saffron Risotto and Asparagus

Pan-Seared Scallops with Saffron Risotto and Asparagus

Seafood

Golden seared scallops sit on a saffron risotto made the patient way, one ladle of warm broth at a time, with shallot, white wine, Parmesan and butter, plus tender-crisp asparagus on the side. The saffron steeps in a little warm broth first and goes into the rice after the first few ladlefuls. For a proper crust, pat the scallops very dry, sear them in a shimmering cast-iron pan for about two minutes a side, and work in batches rather than crowding them.

Servings: 4 · Time: 40 min · Difficulty: Medium

★ 5.0 (5)

  1. Pat scallops very dry with paper towels. Season generously with salt and black pepper.
  2. Finely dice the shallot for the risotto. Snap off the woody ends of the asparagus.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the diced shallot and cook until softened, about 3-4 minutes.
  4. Add the Arborio rice to the skillet and stir for 1 minute until translucent around the edges. Pour in the white wine and cook, stirring constantly, until it's almost completely absorbed.
  5. Meanwhile, gently warm the chicken or vegetable broth in a separate saucepan. Steep the saffron threads in about 1/4 cup of the warm broth for a few minutes.
  6. Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. After a few ladlefuls, add the saffron-infused broth.
  7. Continue adding broth and stirring for about 18-20 minutes, or until the rice is al dente and creamy. The risotto should be loose and flowing.
  8. While the risotto cooks, heat 1 tablespoon olive oil in a separate pan over medium-high heat. Add the asparagus and cook for 4-6 minutes, tossing occasionally, until tender-crisp. Season with salt and pepper. Remove from heat.
  9. Just before the risotto is done, heat 1 tablespoon olive oil in a heavy-bottomed skillet (preferably cast iron) over high heat until shimmering. Add the remaining 1 tablespoon butter.
  10. Place the seasoned scallops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 1.5-2 minutes per side until deeply golden brown and caramelized, with a translucent center.
  11. Once the risotto is al dente, remove it from the heat. Stir in the grated Parmesan cheese and the remaining 1 tablespoon butter. Season with salt and pepper to taste.
  12. Spoon the saffron risotto onto warm plates. Arrange the pan-seared scallops on top of the risotto. Place the asparagus spears alongside and garnish with a lemon wedge.

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