Name: Pan-Seared Scallops with Saffron Risotto and Seasonal Vegetables
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g scallop; 150 g arborio rice; 0.5 g saffron; 500 ml chicken stock; 30 g parmesan cheese; 20 g butter; 15 ml olive oil; 1 item onion; 100 g zucchini; 100 g carrot; 2 clove garlic; 10 ml lemon juice; 2 g salt; 1 g black pepper

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Pan-Seared Scallops with Saffron Risotto and Seasonal Vegetables

Pan-Seared Scallops with Saffron Risotto and Seasonal Vegetables

A luxurious dinner featuring tender scallops, creamy saffron risotto, and a medley of seasonal vegetables.

Ingredients:

200
g
scallop
150
g
arborio rice
0.5
g
saffron
500
ml
chicken stock
30
g
parmesan cheese
20
g
butter
15
ml
olive oil
1
item
onion
100
g
zucchini
100
g
carrot
2
clove
garlic
10
ml
lemon juice
2
g
salt
1
g
black pepper

Preparation Time: 45 minutes

Instructions:

Heat olive oil in a pan over medium heat. Add chopped onion and garlic, sauté until translucent.
Add arborio rice and saffron to the pan, stirring to coat the rice with oil.
Gradually add chicken stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
Once the rice is al dente, stir in butter and parmesan cheese. Season with salt and black pepper.
In a separate pan, heat olive oil over high heat. Sear scallops for about 2 minutes on each side until golden brown.
In the same pan, sauté sliced zucchini and carrot until tender. Season with salt and lemon juice.
Serve scallops over the saffron risotto with sautéed vegetables on the side.

Nutrition	Per Serving 1178 g	Per 100g
Energy	723 kcal	61 kcal
Protein	40 g	3.4 g
Fibre	5 g	0.4 g
Salt	2 g	0.2 g
Sugar	6 g	0.5 g
Carbohydrates	80 g	6.8 g
Fat	30 g	2.5 g

200
g
scallop
150
g
arborio rice
0.5
g
saffron
500
ml
chicken stock
30
g
parmesan cheese
20
g
butter
15
ml
olive oil
1
item
onion
100
g
zucchini
100
g
carrot
2
clove
garlic
10
ml
lemon juice
2
g
salt
1
g
black pepper

Heat olive oil in a pan over medium heat. Add chopped onion and garlic, sauté until translucent.

Add arborio rice and saffron to the pan, stirring to coat the rice with oil.

Gradually add chicken stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

Once the rice is al dente, stir in butter and parmesan cheese. Season with salt and black pepper.

In a separate pan, heat olive oil over high heat. Sear scallops for about 2 minutes on each side until golden brown.

In the same pan, sauté sliced zucchini and carrot until tender. Season with salt and lemon juice.

Serve scallops over the saffron risotto with sautéed vegetables on the side.

Pan-Seared Scallops with Saffron Risotto and Seasonal Vegetables Pan-Seared Scallops with Saffron Risotto and Seasonal Vegetables

Ingredients:

Preparation Time: 45 minutes

Instructions:

Pan-Seared Scallops with Saffron Risotto and Seasonal Vegetables

Pan-Seared Scallops with Saffron Risotto and Seasonal Vegetables