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Experience a Michelin-star meal at home — Pan-Seared Scallops with Saffron Risotto. Give it a try!
In Risotto

Experience a Michelin-star meal at home — Pan-Seared Scallops with Saffron Risotto. Give it a try!



Experience a Michelin-star meal at home — Pan-Seared Scallops with Saffron Risotto

200 g Arborio Rice
One half Chopped White Onion
80 g Butter
4 tbsp Parmesan Cheese
1 glass White Wine
Salt and Pepper
1 teaspoon Saffron
500 ml Beef Stock 2 cups

For the Saffron Water

Add 1 teaspoon saffron to a half glass of boiling water and mix it well. Let the mixture sit for 1-2 days in order to get a strong orange-red colour full of flavour.

For the Risotto

Place the first 40 grams of butter in a large frying pan. Add the chopped onions and saute in the butter for 3-5 minutes.
Add the rice to the pan and toss for a few minutes before adding a standard glass of white wine.
Add the white wine and let it evaporate, while you keep stirring the rice while it’s cooking. As it starts to dry up, add beef stock. Keep adding bit by bit to prevent drying while you stir.
Once the rice begins to dry up again and we get close to the cooking point, add the saffron liquid to the mixture.
Continue cooking and stirring the rice for 2-3 minutes after adding the saffron. The saffron will give the mixture a beautiful yellow color.
Add salt and pepper to taste
Add the remaining 40 grams of butter and stir.
Remove the pan from the stove and add pecorino romano cheese.
12. Toss the mixture to finish mixing everything together!

For the Pan-Seared Scallops

Dry well the scallops and season with salt and pepper. Add olive oil in a hot iron cast pan and sear the scallops three minutes in each side. Make sure not to overcook them. Add some butter to finish and assemble all together.

Enjoy!

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6 Comments

  2. @EllaRxEats

    Pan-Seared Scallops with Saffron Risotto

    200 g Arborio Rice
    One half Chopped White Onion
    80 g Butter
    5 tbsp Parmesan Cheese
    1 glass White Wine
    Salt and Pepper
    1 teaspoon Saffron
    500 ml Beef Stock 2 cups

    For the Saffron Water

    Add 1 teaspoon saffron to a half glass of boiling water and mix it well. Let the mixture sit for 1-2 days in order to get a strong orange-red colour full of flavour.

    For the Risotto

    Place the first 40 grams of butter in a large frying pan. Add the chopped onions and saute in the butter for 3-5 minutes.
    Add the rice to the pan and toss for a few minutes before adding a standard glass of white wine.
    Add the white wine and let it evaporate, while you keep stirring the rice while it’s cooking. As it starts to dry up, add beef stock. Keep adding bit by bit to prevent drying while you stir.
    Once the rice begins to dry up again and we get close to the cooking point, add the saffron liquid to the mixture.
    Continue cooking and stirring the rice for 2-3 minutes after adding the saffron. The saffron will give the mixture a beautiful yellow color.
    Add salt and pepper to taste
    Add the remaining 40 grams of butter and stir.
    Remove the pan from the stove and add pecorino romano cheese.
    12. Toss the mixture to finish mixing everything together!

    For the Pan-Seared Scallops

    Dry well the scallops and season with salt and pepper. Add olive oil in a hot iron cast pan and sear the scallops three minutes in each side. Make sure not to overcook them. Add some butter to finish and assemble all together.

    Enjoy!