13+ Scallops And Risotto Recipes Creamy And Elegant

Sometimes, an elegant dinner just sneaks up on you. For me, it was the night I wanted something special after a long week, but also something that felt comforting—without turning my kitchen upside down. I remembered a cozy evening with friends when we pooled our ingredients to make creamy risotto and perfectly-seared scallops. The scent of butter and garlic, a good glass of white wine, and that magical moment when velvety risotto meets caramelized scallops. That’s the magic of scallops and risotto recipes: creamy, elegant, and designed for small wins around the table, whether it’s a simple date night or an impromptu gathering. Here are 13+ scallops and risotto recipes creamy and elegant enough for any night you want to linger a little longer.

1. Classic Creamy Scallop Risotto

Why You’ll Love It:

This is risotto like you crave—comforting, rich, and the kind of dish you reserve for the nights you want to impress without stress. Scallops on top make it feel restaurant-worthy, but it’s truly made for any special homemade dinner.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 1 lb sea scallops, patted dry
• 3 tbsp butter, divided
• 2 tbsp olive oil
• 1 small shallot, minced
• 2 garlic cloves, minced
• ½ cup dry white wine
• 4 cups low-sodium chicken or vegetable broth (warmed)
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Zest of 1 lemon
• Salt and freshly ground pepper, to taste

How to Make It:

1. Warm broth in a saucepan over low heat.
2. In a large skillet, melt 2 tbsp butter with olive oil over medium heat. Add shallot and garlic, cooking until soft.
3. Stir in rice, coating grains, and toast for 2 minutes.
4. Add white wine, stirring until almost absorbed.
5. Add warm broth, one ladle at a time, stirring often. Wait until absorbed before adding more, until rice is creamy and al dente—about 20–25 minutes.
6. Fold in Parmesan, parsley, and remaining butter. Season to taste.
7. Pat scallops very dry and season with salt and pepper. Heat a clean pan with a drizzle of oil over high heat; sear scallops 1–2 minutes per side until golden.
8. Spoon risotto into bowls. Add scallops on top. Garnish with lemon zest and extra parsley.

Optional Enhancers (choose one):

Flavor Boost: Finish with a quick drizzle of truffle oil before serving.

2. Lemon Asparagus Risotto with Seared Scallops

Why You’ll Love It:

Springy and fresh, this risotto brightens dinner with vibrant asparagus and a punch of lemon. The scallops, simply seared, soak up all that citrusy goodness. It’s perfect for date nights or spring gatherings.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 12–16 sea scallops
• 1 bunch asparagus, trimmed and chopped
• 1 small onion, diced
• 3 tbsp butter
• 2 tbsp olive oil
• ½ cup dry white wine
• 4 cups vegetable broth (warmed)
• Zest and juice of 1 lemon
• ⅓ cup grated Parmesan
• Salt and pepper, to taste

How to Make It:

1. Warm broth in a separate saucepan.
2. In a large pot, sauté onion in 2 tbsp butter and 1 tbsp olive oil until soft.
3. Stir in rice, cook until translucent.
4. Add wine, stir until absorbed.
5. Add broth by ladlefuls, stirring, and adding more as needed.
6. After 10 minutes, stir in asparagus. Continue cooking until rice is creamy.
7. Stir in Parmesan, lemon juice, and zest. Season.
8. Sear scallops in remaining butter/oil in a hot pan until golden.
9. Top each serving with scallops and scatter with microgreens.

Serving Idea: Serve with crisp Sauvignon Blanc and fresh salad.

3. Garlic Parmesan Risotto with Butter-Basted Scallops

Why You’ll Love It:

If you love a garlicky, deeply savory dish, this is your risotto. Butter-basting the scallops at the end infuses them with richness for a true comfort food that never feels heavy.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 1 lb large sea scallops
• 4 tbsp unsalted butter
• 4 garlic cloves, thinly sliced
• 1 small shallot, minced
• ¼ cup dry white wine
• 4 cups chicken stock
• ½ cup grated Parmesan
• 2 tbsp parsley, chopped
• Salt and pepper

How to Make It:

1. Sauté shallot and 2 garlic cloves in 2 tbsp butter until fragrant.
2. Stir in rice, then add wine and stir until absorbed.
3. Add stock, ladle by ladle, stirring often.
4. When rice is nearly done, stir in Parmesan and parsley.
5. Dry scallops, season with salt and pepper. Sear in a hot skillet with 1 tbsp butter 1–2 minutes per side.
6. Add last tbsp butter and sliced garlic to pan; baste scallops in garlicky butter until golden.
7. Serve risotto in bowls, crowned with scallops, extra Parmesan, and crispy garlic chips.

Optional Enhancer:

Common Mistake to Avoid: Don’t crowd the pan when searing scallops, or they’ll steam instead of caramelizing.

4. Citrus Herb Risotto with Pan-Seared Scallops

Why You’ll Love It:

Fresh herbs and bursts of orange and lemon create a fragrant, zesty base for the mellow sweetness of scallops. This recipe shines in late winter or early spring when you need a little brightness.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 1 lb sea scallops
• 2 tbsp olive oil
• 1 shallot, minced
• 2 tbsp mixed fresh herbs (basil, chives, tarragon), chopped
• Zest and juice of 1 orange
• Zest of 1 lemon
• ½ cup white wine
• 4 cups vegetable broth
• ¼ cup grated Parmesan
• Salt and pepper

How to Make It:

1. Warm broth in a saucepan.
2. Sauté shallot in olive oil until soft. Add rice, stir, then pour in wine.
3. Gradually add broth, stirring until rice is creamy.
4. Stir in orange juice, zests, fresh herbs, and Parmesan.
5. Pat scallops dry, sear in a hot pan with oil until golden.
6. Serve risotto topped with scallops, orange segments, extra herbs, and lemon peel.

Optional Enhancer:

Flavor Boost: Add a sprinkle of chopped toasted pistachios for crunch.

5. Mushroom Truffle Risotto with Seared Scallops

Why You’ll Love It:

The earthiness of mushrooms and a hint of truffle oil play perfectly against sweet scallops. Great for when you want cozy decadence, perhaps on a rainy night.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hours

Ingredients Needed:

• 1 cup Arborio rice
• 12 sea scallops
• 2 cups cremini mushrooms, sliced
• 1 small onion, diced
• 3 tbsp butter
• 1 tbsp olive oil
• ½ cup dry white wine
• 4 cups chicken or vegetable stock
• ¼ cup Parmesan
• ½ tsp truffle oil
• Salt and pepper

How to Make It:

1. Sauté onion and mushrooms in 2 tbsp butter until browned.
2. Add rice, stirring 2 minutes.
3. Add wine, then gradually add stock while stirring.
4. Stir in Parmesan and truffle oil. Season.
5. Sear scallops in remaining butter and oil, 1–2 minutes per side.
6. Spoon risotto onto plates and arrange scallops and mushrooms on top.

Optional Enhancer:

Best Pairings: Serve with roasted asparagus and a crisp white wine.

6. Pea and Parmesan Risotto with Lemon Scallops

Why You’ll Love It:

Peas bring vivid color and subtle sweetness, making risotto taste fresh and light. The lemony scallops keep it bright and suitable for everything from brunch to a special lunch.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 1 lb sea scallops
• ¾ cup frozen peas, thawed
• 1 small shallot, finely diced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• ½ cup white wine
• 4 cups vegetable broth
• ½ cup grated Parmesan
• Juice and zest of 1 lemon
• Salt, pepper

How to Make It:

1. Sauté shallot in 2 tbsp butter and oil until soft.
2. Add rice, cook, then add wine until absorbed.
3. Add stock, stirring as you go, until rice is creamy.
4. Stir in peas and cook 3 minutes.
5. Mix in Parmesan, lemon juice, and zest.
6. Pat scallops dry, season, then sear in butter 1–2 minutes per side.
7. Serve risotto with scallops, pea shoots, and extra Parmesan.

Optional Enhancer:

Swap This With That: Use fresh fava beans in place of peas if in season.

7. Corn and Basil Risotto with Blackened Scallops

Why You’ll Love It:

Corn brings sweet pop and color, basil floods the dish with summer vibes, and the spiced, blackened scallops have a lovely smoky bite. Amazing for late summer dinners.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 cup Arborio or carnaroli rice
• 1 lb sea scallops
• ¾ cup corn (fresh or frozen)
• ¼ cup chopped fresh basil
• 1 small onion, diced
• 2 tbsp butter
• 2 tbsp olive oil
• ½ cup dry white wine
• 4 cups chicken or vegetable broth
• ½ tsp smoked paprika
• ½ tsp cayenne pepper
• ¼ cup Parmesan
• Salt, pepper

How to Make It:

1. In a pot, sauté onion in butter and oil.
2. Add rice and cook briefly, then wine until absorbed.
3. Add broth gradually, stirring, until rice is creamy.
4. Fold in corn, basil, Parmesan.
5. Pat scallops dry and season both sides with smoked paprika, cayenne, salt, and pepper. Sear in hot oil for 90 seconds per side.
6. Spoon risotto onto plates, arrange scallops, and top with extra basil.

Optional Enhancer:

Meal Prep Tip: Prep the rice, corn, and basil a day ahead; sear scallops fresh for best flavor.

8. Herb and Meyer Lemon Risotto with Brown Butter Scallops

Why You’ll Love It:

Brown butter sets the scallops apart with a toasty richness, while Meyer lemon and lots of garden herbs make the risotto lively. It’s a restaurant-level move that’s surprisingly easy to pull off at home.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hours

Ingredients Needed:

• 1 cup Arborio rice
• 12 sea scallops
• 2 tbsp butter
• 3 tbsp olive oil
• 2–3 tbsp chopped mixed herbs (dill, chervil, parsley)
• Zest and juice of 1 Meyer lemon
• ½ cup dry white wine
• 4 cups low-sodium chicken broth
• ¼ cup grated Parmesan
• Salt, pepper

How to Make It:

1. Sauté rice in olive oil until edges are translucent.
2. Deglaze with wine, then add broth gradually, stirring until creamy.
3. Stir in herbs, lemon, and Parmesan at the end.
4. Heat butter in a separate pan until golden and nutty. Sear scallops in brown butter, 1–2 minutes per side.
5. Plate risotto, top with brown butter scallops, extra herbs, and lemon slices.

Optional Enhancer:

Personal Note: I made this dish for my mom once, and now she always requests scallops on her birthday.

9. Saffron Risotto with Pan-Roasted Scallops

Why You’ll Love It:

Saffron gives the risotto a subtle floral aroma and gorgeous golden color—fantastic for special dinners or whenever you want to feel a little fancy.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 1 lb sea scallops
• 2 tbsp butter
• 2 tbsp olive oil
• 1 small onion, diced
• ¼ cup dry white wine
• 4 cups chicken stock
• A good pinch of saffron threads
• ½ cup Parmesan
• Salt, pepper

How to Make It:

1. Warm broth, stir in saffron to infuse.
2. Sauté onion in oil and butter.
3. Add rice, stir for 1 minutes.
4. Pour in wine, let absorb, then add warm saffron broth gradually, stirring until creamy.
5. Stir in Parmesan, adjust seasoning.
6. Pat scallops dry, season, and sear in butter/oil 1–2 minutes per side.
7. Spoon risotto onto plates, place scallops on top, garnish with parsley.

Optional Enhancer:

Budget-Friendly Tip: Use a bit of turmeric along with a pinch of saffron to help stretch it without losing color.

10. Spinach and Gruyère Risotto with Lemon Pepper Scallops

Why You’ll Love It:

Spinach melts into the risotto for a silky texture, and Gruyère brings a nutty depth. Lemon pepper on the scallops keeps them zesty.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 1 lb sea scallops
• 1½ cups fresh baby spinach
• ½ cup shredded Gruyère
• 2 tbsp butter
• 2 tbsp olive oil
• 1 small shallot, diced
• ½ cup white wine
• 4 cups vegetable broth
• Zest of 1 lemon
• ½ tsp freshly cracked black pepper
• Salt

How to Make It:

1. Sauté shallot in oil and butter until soft.
2. Add rice, then wine, stirring until absorbed.
3. Gradually add broth, stirring constantly.
4. Fold in spinach and Gruyère, cooking until spinach wilts and cheese is melted. Add lemon zest and season.
5. Toss scallops with lemon zest and black pepper, sear in hot oil/butter until golden.
6. Plate risotto, arrange scallops, top with Gruyère curls.

Optional Enhancer:

Common Mistake to Avoid: Don’t add spinach too early or it’ll overcook; stir it in at the end.

11. Parmesan Risotto with Ginger-Lime Scallops

Why You’ll Love It:

If you crave a flavor twist, these scallops mingle ginger and lime for a gentle kick. The creamy Parmesan-spiked risotto is mellow enough to let the scallops shine.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 12–16 sea scallops
• 3 tbsp butter
• 2 tbsp olive oil
• 1 small shallot, minced
• ½ cup Parmesan
• ½ cup white wine
• 4 cups chicken broth
• 1 tbsp fresh ginger, minced
• Zest and juice of 1 lime
• 2 tbsp chopped cilantro
• Salt, pepper

How to Make It:

1. Sauté shallot in butter until soft.
2. Stir in rice, then wine, and cook until absorbed.
3. Add broth, stirring regularly until creamy.
4. Stir in Parmesan, adjust seasoning.
5. Sear scallops in a hot pan with oil and butter; add ginger, lime zest, and juice in the last minute, tossing to glaze.
6. Plate risotto, scatter with cilantro, arrange scallops, and serve with extra lime.

Optional Enhancer:

Swap This With That: Try a little orange zest for a gentler citrus finish.

12. Butternut Squash Risotto with Spiced Scallops

Why You’ll Love It:

Sweet roasted squash gives the risotto a creamy, autumnal feel. The scallops get a dusting of warm spices for contrast. Perfect for cozy nights or an easy holiday starter.

Serving size: Serves 4

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hours 15 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 1 lb sea scallops
• 1 small butternut squash, cubed
• 2 tbsp olive oil
• 3 tbsp butter
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp cinnamon
• 1 small onion, diced
• ½ cup white wine
• 4 cups chicken or vegetable broth
• ⅓ cup Parmesan
• 8 fresh sage leaves
• Salt, pepper

How to Make It:

1. Roast squash cubes at 400°F with 1 tbsp oil, salt, and pepper, until tender (20–25 minutes).
2. Sauté onion in 1 tbsp butter and oil.
3. Add rice, then wine, cook until absorbed.
4. Gradually add broth, stirring constantly.
5. Stir in roasted squash and Parmesan, mash some squash into risotto.
6. Pat scallops dry, dust with cumin, smoked paprika, cinnamon, salt, and pepper. Sear in remaining butter/oil until golden.
7. Fry sage leaves until crisp.
8. Plate risotto and scallops, top with sage and drizzle with brown butter.

Optional Enhancer:

Meal Prep Tip: Roast and cube the squash a day ahead to save time.

13. Chive and Champagne Risotto with Scallops

Why You’ll Love It:

A little splash of bubbly in your risotto shouts celebration. This is a go-to for anniversaries or even New Year’s Eve at home, and the chives bring a delicate, fresh finish.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 1 lb sea scallops
• 2 tbsp butter
• 2 tbsp olive oil
• 1 shallot, minced
• ½ cup Champagne or sparkling wine
• 4 cups chicken or vegetable broth
• ¼ cup grated Parmesan
• 2 tbsp finely chopped chives
• Salt, pepper

How to Make It:

1. Sauté shallot in 1 tbsp butter and oil until soft.
2. Add rice, cook 2 minutes.
3. Pour in Champagne, stir, letting almost absorb.
4. Add broth gradually, stirring, until creamy.
5. Stir in Parmesan and chives.
6. Sear scallops in remaining butter and oil until deeply golden.
7. Plate risotto, top with scallops, finish with more chives.

Optional Enhancer:

Best Pairings: Serve alongside steamed asparagus or a green salad.

14. Cauliflower Risotto with Garlic Scallops (Low Carb)

Why You’ll Love It:

This version swaps in cauliflower rice for Arborio—lower carb but still rich, creamy, and satisfying. The garlicky scallops don’t hurt either. Great for light dinners or when hosting gluten-free friends.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• 1 large cauliflower head, riced (about 4 cups)
• 1 lb sea scallops
• 3 tbsp butter
• 1 shallot, minced
• 3 cloves garlic, minced
• ¼ cup grated Parmesan
• 1 tbsp olive oil
• 2 tbsp cream cheese
• 2 tbsp fresh parsley
• Salt, pepper

How to Make It:

1. Sauté shallot and half the garlic in butter until fragrant.
2. Add riced cauliflower; cook until tender.
3. Stir in cream cheese, Parmesan, and parsley until creamy. Adjust with a splash of water as needed.
4. Pat scallops dry, season, and sear in oil/butter.
5. Toss in remaining garlic the last minute to glaze.
6. Serve risotto with scallops and garnish with parsley or microgreens.

Optional Enhancer:

Swap This With That: Try fresh chives or add lemon zest for a fresh finish.

15. Roasted Garlic and Leek Risotto with Scallops

Why You’ll Love It:

Deep, sweet roasted garlic gives this risotto a mellow depth, while leeks keep it aromatic. This one’s ideal for a cool-weather dinner with the people you love around.

Serving size: Serves 4

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hours 10 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 1 lb sea scallops
• 1 head garlic
• 1 large leek, washed and sliced
• 3 tbsp olive oil
• 2 tbsp butter
• ½ cup white wine
• 4 cups vegetable broth
• ¼ cup Parmesan
• Salt, pepper, chopped parsley

How to Make It:

1. Slice top off garlic head, drizzle with oil, wrap in foil, roast at 400°F for 30–35 minutes.
2. Sauté sliced leeks in 1 tbsp oil and butter until very soft.
3. Add rice, stir, pour in wine. When absorbed, add broth gradually, stirring.
4. Squeeze out roasted garlic and mash into risotto with Parmesan. Season.
5. Sear scallops in remaining oil/butter until golden.
6. Plate risotto, top with scallops and a dusting of chopped parsley.

Optional Enhancer:

Serving Idea: Serve alongside crusty bread and a bright side salad.

16. Tomato and Basil Risotto with Grilled Scallops

Why You’ll Love It:

Tomato risotto feels summery and casual. Lightly charred, grilled scallops add a slightly smoky note—ideal for patio nights.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 1 lb scallops
• 1 cup cherry tomatoes, halved
• 1 small onion, diced
• 2 tbsp butter
• 1 tbsp olive oil
• ½ cup white wine
• 4 cups vegetable broth
• ⅓ cup grated Parmesan
• ¼ cup fresh basil
• Salt, pepper

How to Make It:

1. Sauté onion and cherry tomatoes in butter oil until tomatoes burst.
2. Add rice, cook, then add wine and reduce.
3. Stir in broth by ladle, stirring to creamy consistency.
4. Stir in Parmesan and most of the basil. Adjust seasoning.
5. Skewer dry scallops and grill on a hot grill pan 1–2 minutes per side.
6. Serve risotto topped with grilled scallops, extra basil, and Parmesan.

Optional Enhancer:

Budget-Friendly Tip: Substitute bay scallops if sea scallops are pricey—just grill for less time.

FAQ

Can I use frozen scallops for risotto recipes?

Yes, just make sure to thaw them fully and pat them extremely dry before searing so they get a good golden crust.

What’s the best rice for risotto with scallops?

Arborio is classic, but Carnaroli or Vialone Nano work beautifully—they all give that creamy texture that pairs so well with scallops.

How do I keep risotto creamy and not gummy?

Add broth gradually and stir often. Pull it off the stove while it’s still a bit loose—the rice will keep absorbing liquid as it sits.

Can I prepare any parts ahead of time?

Yes—broth can be warmed, risotto base started, and scallops patted dry in advance. For best texture, finish risotto and sear scallops right before serving.

Conclusion

Creamy, elegant scallop and risotto dishes don’t need to be reserved for special occasions—you can bring that restaurant magic to your home kitchen any night of the week. These recipes offer a beautiful mix of comfort and sophistication, each with a little twist to suit your mood or season. Whether you’re mastering your first risotto or seasoning scallops like a pro, there’s room here to play. The joy is in the stirring, the sizzle, and the delicious results you get to share. So trust your instincts, lean into those fresh flavors, and savor every creamy bite—no white tablecloth required.