This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.
This recipe is three things — super easy, super simple and super impressive. Seared zesty scallops with broccoli cheddar risotto make a light, warming beautiful dinner.
It doesn’t take a lot to impress with this dish! Lightly seasoned seared scallops dusted with lemon zest and served over creamy cheesy broccoli risotto to make a light, yet delicious meal, sure to impress! The richness of the scallops is balances so nicely with the creamy risotto. This recipe is sure to be one you will keep coming back to because it’s super simple and elegant.
We have had a couple weeks of snow and ice here at home and it has made us crave warm hearty meals. And one recipe we haven’t been able to get off our mind is seared scallops. And when paired with a simple broccoli cheddar risotto, you have a delicious meal.
Now we know, some of you may be thinking that fish is too hard to cook. But we promise you, it is not! Once you make these scallops, you will be impressed with how simple and delicious they are to make. And the cheesy broccoli risotto pairs perfectly with the light fresh flavor so the zesty scallops. So delish!!
Seared Zesty Scallops with Broccoli Cheddar Risotto
Does anyone else find it a little intimidating to cook fish?
Before we learned to cook fish, we were a little intimidated by the process, but we promise, searing these scallops are super easy. Fish does tend to cook faster than it’s animal counterparts, like chicken and beef. So, you do have to carefully watch the fish while cooking to make sure it is not overcooked. But the great thing about fish is that it already has so much flavor, there is no need to add a lot of seasonings to make the natural flavors shine.
What You Need for This Recipe
Scallops: Feel free to use whatever you can find – fresh or frozen, small to jumbo. It is really up to personal preference and availability. We opted to try small scallops for our recipe! They are so quick to make and have the same great taste!
Butter: Butter is used for sautéing the scallops and veggies for the risotto. It also adds a rich flavor to the fish as it is sautéed.
Garlic: We love to add lot’s of garlic when cooking because we love the flavor and feel there can never be enough.
Lemons: Citrus adds such a nice flavor to any type of fish. For a stronger lemon flavor, we add lemon zest and juice to the scallops as they are cooking. You will need a couple lemons for seasoning and serving.
Arborio Rice: Arborio rice is traditionally used to make risotto. It is very similar to a white rice so if you do not have arborio on hand, feel free to substitute with white rice.
Onion: Onion is sautéed and added to the risotto to add a nice flavor.
Broccoli: Even if you aren’t a fan of broccoli, you will enjoy it in this dish!! It is mixed in with the rice and adds a nice pop of color to the dish (and a veggie to your plate- ha!).
Chicken Broth: The arborio rice for the risotto is cooked in chicken broth and adds a delicious flavor to the rice, meaning you won’t need much additional seasoning.
White cheddar cheese and sharp cheddar: Typically, risotto calls just for sharp cheddar, but we thought it would be more interesting and more flavorful to mix different types of cheddars. And we are fans of the mixed cheeses!
How to cook scallops
If using frozen scallops, start with thawing your fish. You can either thaw in the fridge overnight or in a lukewarm bath until the scallops soft to touch. Rinse the scallops in cold water and pat dry completely dry with paper towels. It is important that the scallops are dry before searing in the pan.
Next, heat a skillet over medium-high heat, add butter and garlic and sauté. Place your scallops in the pan and season with salt and pepper and sear until golden brown on bottom. This should take about 3-4 minutes fi your pan is hot enough. Using tongs, flip scallops over and cook for an additional 2-3 minutes until golden brown.
After the scallops are seared and golden on both sides, lower the stovetop heat and add a bit more butter to glaze. Zest and juice one lemon over the pan. Allow to season for 1 minute on low heat and serve.
This post is all about how to make seared zesty scallops with broccoli cheddar risotto.
Print
Seared Zesty Scallops with Broccoli Cheddar Risotto
- Total Time: 30 minutes
Ingredients
Lemon Zested Scallops
- 1 lb scallops (thawed)
- 3 tbsp butter
- 5 cloves garlic (minced)
- 1 lemon (zested and juiced)
- salt and pepper (to season)
Broccoli Cheddar Risotto
- 2 cup arborio rice
- 1 crown broccoli (finely chopped)
- 1 onion (diced)
- 2 tbsp butter
- 4 cups chicken broth
- 1/2 cup sharp white cheddar cheese (grated)
- 1/2 cup sharp cheddar cheese (grated)
Instructions
- Note before cooking: If using frozen scallops, make sure you thaw – either in the fridge over night or in a lukewarm bath until soft.
- Start with making your risotto. In a dutch oven or deep skillet, over medium heat, add butter and onions to pan. Saute until fragrant.
- Pour rice in dutch oven and allow to sauce for about 1 minute with the onions. Stirring to mix.
- Next add in 1 cup of broth, stir to incorporate and let simmer for a couple minutes. Add second 1 cup of broth and simmer for a couple minutes. Repeat step two more times until you have added all four cups of broth.
- Once rice has started to soften, add in you finely chopped broccoli florets and stir together. The broccoli will start to soften as it cooks. Cook until rice is al dente and remove from heat. Add in grated cheeses and stir to mix into rice. Season with salt and pepper. Cover with lid to keep warm while you cook the scallops.
- Rinse the scallops in cold water and pat dry completely dry with paper towels. It is important that the scallops are dry before searing in the pan.
- Heat a skillet over medium-high heat, add in 2 tbsp of butter and 5 cloves of garlic. Place your scallops in the pan. Season with salt and pepper and sear until golden brown on bottom, about 3-4 minutes. Using tongs, flip scallops over and cook for an additional 2-3 minutes until golden brown.
- Lower heat and add 1 tbsp of butter, zest one of one lemon and juice of one lemon to the pan. Allow to season for 1 minute on low. Serve with risotto and squeeze a little bit more lemon juice over the dish to add extra flavor.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: dinner
- Cuisine: American
Other Posts You May Like
