Seared Sea Scallops with Parmesan Prosciutto Risotto

By Jodee Weiland

Making seared sea scallops intrigued me at one time, so years ago I researched how to do this and since that time have made them at home dozens of times. I love Seared Sea Scallops with Parmesan Prosciutto Risotto done right, so it was important to me that I learned how to do this dish correctly. What I learned was that you do not want to overcook the scallops or they will become tough and rubbery. I learned how long to cook them and how to cook them as well. Today a great source on “How To Make Pan-Seared Scallops” by Danilo Alfaro is at About.com Culinary Arts if you have never made sea scallops before.

Sea Scallops with Risotto

I use extra virgin olive oil and butter to sear my scallops. Depending upon the size of the scallops, it usually takes about two to three minutes on each side to sear your scallops without overcooking them. More often than not, this time is closer to two minutes in order to leave the inside of the scallop translucent.

Sea Scallops with Risotto

Before I sear my scallops, I usually make my Parmesan Prosciutto Risotto, a creamy Italian rice flavored by adding grated imported Parmesan Reggiano and crispy crumbled prosciutto to taste. I make the risotto and then pan fry about two ounces of cut up prosciutto until crisp and able to be crumbled. I add about a third to half of the crumbled prosciutto to the rice after blending in grated Parmesan Reggiano to the cooked risotto. Once done, I pan sear my sea scallops in the same pan I cooked the prosciutto after adding butter and olive oil. The scallops are seared in small batches until browned on both sides, about two to three minutes on each side depending on size. The sea scallops go well with the Parmesan Prosciutto Risotto and served with another vegetable make a great meal!

Sea Scallops with Risotto

Sea Scallops with Risotto

 

 

 

 

Sea Scallops with Risotto

Seared Sea Scallops with Parmesan Prosciutto Risotto

Parmesan Prosciutto Risotto:

1 cup Arborio rice
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup chopped onion
3 and 1/4 cups fat free vegetable broth (or fat free low sodium chicken broth)
1/2 cup grated Parmesan Reggiano cheese
2 ounces Italian prosciutto

Sea Scallops with Risotto

Sea Scallops with Risotto

 

 

 

 

Heat the olive oil and butter, and then add and sauté the chopped onions until translucent. Add the rice to this, and cook stirring for about two minutes. Then add in 1 cup of vegetable broth at a time, and cook while stirring until creamy. When creamy add the second cup of broth, and cook while stirring until creamy. Finally, add the third cup of broth, and cook while stirring until creamy. Once done, add in the last 1/4 cup of broth and the Parmesan Reggiano cheese, stirring it into the risotto until blended together. Add in about a third to half of the crispy crumbles prosciutto and stir into the risotto. Cover the pan to keep warm and set aside.

Sea Scallops with Risotto

Sea Scallops with Risotto

 

 

 

Seared Sea Scallops:

8 to 10 large sea scallops rinsed and dried with a paper towel
1 to 2 tablespoons unsalted butter
1 to 2 tablespoons extra virgin olive oil

Heat the butter and olive oil in your pan. Sear the scallops in batches of 4 to 5 scallops at a time. Make sure they are dried off well after rinsing. Place the scallops in the hot oil and butter flat side down and let cook for two to three minutes depending on size. You want to sear the sides to a brown crust, but you do not want to overcook the scallops. They should be somewhat slightly translucent inside when done. If done right, they will not be tough when you bite into the scallop. Once done, serve the scallops over your Parmesan Prosciutto Rice with a side vegetable. Sprinkle crispy crumbled prosciutto over the scallops to taste from what’s left.

Sea Scallops with RisottoSeared Sea Scallops with Parmesan Prosciutto Risotto done right are a delicious seafood meal that make you feel as though you are eating out at a luxurious restaurant. Serve with a side vegetable or salad and a nice glass of white wine for a delicious meal enhanced by the rich flavors of Italian prosciutto and Parmesan Reggiano cheese in the creamy risotto. I love this meal. There are a few more steps to this meal, but once you get used to it, it is really worth the little bit of extra effort. Try it and find out for yourself just exactly what makes this meal so special, and enjoy!

22 thoughts on “Seared Sea Scallops with Parmesan Prosciutto Risotto

    • Thanks, Jen! It was absolutely delicious! The risotto is creamy and full of rich flavor, and the sea scallops are always wonderful. I hope you get a chance to try it soon. I know you will love it. Thanks for stopping by to chat!

  1. What an amazing meal! I adore scallops, and I think I have some leftover pancetta in the fridge that I’ll use in place of the prosciutto. Perfect way to use it up!!! YUM.
    Liz recently posted…Oatmeal Carmelitas ReduxMy Profile

    • Thanks, Liz! I’ve used pancetta before, and it works really well. I love scallops, also, so I will probably go to the store to get more to make soon. I hope you enjoy this meal as much as we do. Thanks for stopping by and visiting!

    • The risotto is definitely full of great flavor. Next time I may add some of your peppers. That would be tasty for sure. The scallops are delicious and with the risotto, it is wonderful. Thanks for stopping over to visit, MJ!

  2. This right here, is one of my favorite meals, ever! I love scallops with risotto and peas, and the prosciutto is a great compliment! You’ve got a lovely sear there, they look perfectly caramelized. I often struggle with that since they tend to give off a lot of water (I always try to find “dry scallops” but it’s not always so easy). Great recipe, pinning for sure!
    Allie | Baking a Moment recently posted…Lemon Greek Yogurt Cupcakes with Cream Cheese FrostingMy Profile

    • Thanks! I dry my scallops off with clean paper towels after rinsing them. It works well for the most part. I love scallops, too. Sometimes I put the peas in the Risotto along with the crispy prosciutto. I’ve even used pancetta in place of the prosciutto…it depends on what’s available. This is a delicious dish, but I used many resources over the years to learn how to make them just right, and I continue to look for ways to improve. I’m so glad you stopped by to visit and chat! Thanks!

    • Thanks, Rick! I would love to do that, but I’m afraid I’m a long way from doing something like that! Thanks for stopping by to visit and chat!

    • Thanks! I love this meal. It is always delicious, and the risotto is fabulous! Thanks for stopping by to chat!

    • You definitely are because seared scallops are delicious! I think you’d like them. Thanks for stopping by to chat!

    • Thanks, Julie! I love them, too. They are pricey, but so worth it every once in a while! Thanks for stopping by to chat!

    • Thanks, Kevin! I love this dish, too. In fact, this is a favorite in out home. Thanks for stopping by to visit!

    • Thanks, Michelle! I’m glad you like it. It’s a delicious meal for sure. I was glad to see your pin as well on SITS this morning as well. What a great way to find some great recipes and ideas! Thanks for visiting!

    • Thanks! They really aren’t bad to make at home and a whole lot less expensive than when you order them out. They really are good. Thanks for stopping by to visit!

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