Pan Seared Scallops and Risotto

Today is Super Bowl Sunday and I have chicken wings two ways, Buffalo and some seasoned wings with salt, pepper and onion powder. I will be baking them only.  I also have ingredients to make Italian grinders along with the all non-traditional veggies and dip just to offer something a little lighter. But since I am sure you already have a plan for your game day. Tomorrow being Valentines Day nothing I make today will be on the menu for tomorrows dinner.

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I picked up some dry sea scallops at the market this morning. I plan on making pan seared scallops over mushroom risotto. It must be love since I am not a mushroom fan. We went out to dinner the other night and it was a pretty disappointing meal altogether; which is sad. But he mentioned he was really in the mood for some mushroom risotto. So here we are and I will be making it for dinner tomorrow night.

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When preparing the scallops be sure to remove the mussel, It is generally easy to notice. It peels off very easily.

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The key to a good sear it to make sure the scallops are very dry, you can place them on a paper towel or a dish towel. You also want a really hot pan and place them gently into the pan and the next step is really hard for people, leave them alone. Let them sit there for at least 2-3 minutes. And flip them only once.

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I really like a simple pan sauce to pour over my seared scallops. Generally I use a little white wine, sometimes chicken stock, shallots, and a little garlic, a tab of butter all work very nicely. Whatever flavor profile you like, go for it.

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Here is a risotto that I made with Asparagus several years ago.


Donna Clark - Cooking at Clark Towers
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • Cup Arborio Rice
  • 1 Quart Chicken Stock
  • ½ Cup White Wine
  • 1 medium shallot or small onion chopped finely
  • 3 Tbs unsalted butter
  • 1 Tbs Olive Oil
  • ¼ cup grated Parmesan Reggiano
  • 1 Tbs chopped Parsley
  • Kosher Salt to taste


  • Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
  • In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.
  • Add the rice and stir briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so; until there is a slightly nutty aroma. Don’t let the rice turn brown.
  • Add the wine and cooking while stirring, until the liquid is fully absorbed. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
  • Note: It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
  • The rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it’s absorbed


A few notes to remember!
always add hot liquid never cold
stir often
taste to make sure it has cooked thoroughly
wait a day or two before making your rice cake. Freeze each cake and then fry in a hot pan

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