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Blackened Scallops with Spring Green Risotto

A truly delicious combination of sweet tender blackened scallops and a bright and rich spring risotto. This dinner is perfect for a date night in or serve to friends with a crisp glass of white wine.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: 30 minute dinner, arborio rice, asparagus, chickpeas, parmesan cheese, rice, risotto, scallops, seafood, white wine
Prep Time: 5 mins
25 mins
Total Time: 10 mins
Servings: 4 servings
Author: Sara Ayesh

Equipment

  • 1 Cast iron skillet
  • 1 Saucepan
  • 1 Pair of Tongs

Ingredients

Scallops

  • 1 tablespoon flaky sea salt
  • 1 teaspoon freshly ground pepper I used a tri-peppercorn mix, pink peppercorns would be amazing too!
  • 1 tablespoon granulated garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 lb of 20/30 sea scallops
  • 2 tablespoons melted butter

Spring Green Risotto

  • 1.5 cups arborio rice
  • 3-4 cups chicken stock
  • 1 cup dry white wine
  • 1 tbsp melted butter
  • ½ a yellow onion diced
  • 2 cloves garlic minced
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper
  • 5-7 stalks of asparagus chopped
  • ½ cup green peas
  • ½ cup parsley chopped
  • 2 tablespoons tarragon leaves chopped (optional)
  • ½ cup grated parmesan cheese

Instructions

  • Prepare the risotto by heating a saucepan over medium high heat with 1 tablespoon of butter.
  • Sauté the onion and garlic for 1-2 minutes.
  • Add in the arborio rice and stir.
  • Add the white wine and continue to cook over medium heat until the wine is absorbed.
  • Slowly begin adding the chicken stock 1 cup at a time and stirring. Wait until it is absorbed each time before adding the next cup.
  • Season with salt and pepper then add the parmesan cheese and green vegetables.
  • Stir to combine, then cover and remove from heat. The residual heat will tenderize the veggies while you cook the scallops.
  • Make sure the scallops are nice and dry before seasoning and searing. Bring them out of the fridge and pat them dry with a paper towel.
  • In a small bowl combine salt, pepper, granulated garlic, oregano, and parsley.
  • Heavily season both sides of the scallops with the mixture.
  • Pour melted butter onto them
  • Place the cast iron skillet over medium high heat and let it get screaming hot. This may take a couple minutes.
  • Place each scallop on the pan and let them sit! If you cannot easily move them on the pan, don't flip it yet. It should release easily from the pan.
  • & You may need to do this in batches not to crowd the pan.
  • Flip them over and cook for 1 additional minute, then turn off the heat and remove from the heat. Let this sit until the internal temperature of the scallop is 125 to 130 degrees.
  • Plate the risotto and serve the scallops on top. Enjoy!