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Golden Saffron Risotto with Seared Scallops
2025-11-26This luxurious risotto combines aromatic saffron with perfectly seared scallops for a rich, flavorful dinner. It's perfect for impressing guests or enjoying a romantic evening at home.
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Method
1.
Step 1: In a small saucepan, warm the stock and infuse with saffron threads. Keep the stock warm over low heat.
2.
Step 2: In a large pan, heat olive oil and butter, add the onion and garlic, and sauté until translucent. Add the Arborio rice and stir for 2 minutes until well-coated and slightly toasted.
3.
Step 3: Pour in the white wine and stir until it is fully absorbed. Add the warm saffron-infused stock, one ladle at a time, stirring constantly until the rice is creamy and al dente, about 18-20 minutes.
4.
Step 4: While the risotto cooks, season the scallops with salt and pepper. In a separate pan, sear the scallops in a bit of olive oil over high heat, about 1-2 minutes per side until golden and just cooked through.
5.
Step 5: Serve the risotto topped with seared scallops, garnished with chopped parsley and lemon wedges on the side.
Ingredients
1 cup Arborio rice
4 cups chicken or vegetable stock
1 large onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine
1/4 teaspoon saffron threads
1 tablespoon olive oil
1 tablespoon butter
12 large scallops
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Lemon wedges for serving
Chef's Note
This recipe was generated. Tweaks may be required!
