Scallop risotto with saffron

Scallop risotto with saffron

Ingredients ( 4 servings)

For the risotto:

  • 1 cup brown rice

2 cups of water

  • 3 cups small broccoli florets
  • 2 scallions finely sliced
  • 1/4 teaspoon saffron threads
  • 1 tablespoons olive oil
  • 1/2 teaspoon salt

For cooking the scallops:

  • 12 sea scallops( 1 pound)
  • 1 Tsp olive oil
  • salt to taste
  • pepper to taste


For the risotto:

  1. Heat olive oil in a large saute pan over medium heat. Add broccoli and salt. Cook for 5 minutes, stirring occasionally.
  2. Add rice, water and saffron to the pan. Mix everything together. Bring to a boil and then decrease to a simmer. Cover the pan with a lid and simmer on medium-low heat for 30 minutes.
  3. Uncover the pan and check that the rice is tender and done. Simmer with the pan uncovered for a few minutes to evaporate any excess liquid.
  4. Add sliced scallions

For the scallops:

  1. Pat the scallops dry with paper towels. Moisture is the enemy of a good pan sear.
  2. Heat olive oil on a pan over medium heat for a few minutes.
  3. Salt and pepper the scallops on one side and immediately add to the pan, with the seasoned side facing the pan. Don’t move them until a nice crust appears, about 2 minutes.
  4. Flip the scallops to repeat for the other side.

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