Scallop Risotto with Lemon + Sweet Peas is the perfect romantic dinner to make at home to celebrate Valentine’s Day, an anniversary or other special occasion.
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This is one of my favorite dishes to cook for Valentine’s Day, because you’re guaranteed to win hearts with this dish…
This scallop and pea risotto is also a perfect dish to cook as a couple as one of you can be working on the risotto, while the other can be setting the table, popping the bubbles, and searing the scallops at the last minute. Just add red roses and candlelight… It might even be a good idea to check if your local market carries fresh-shucked oysters. They’d be the perfect way to start things off.
And to finish, may I suggest either this Crème Brulee or these Butterscotch Bourbon Budinos with Salted Caramel Sauce? With both of these desserts, the work can be primarily done ahead of time, leaving you free to just enjoy your evening with the one you love.
Here’s even more… check out one of these 50+ dinners for date night!
Reader
Love
Delicious! Made this , instructions were so simple to follow, usually my risotto so so heavy but this was lovely! The lemon juice broke through the richness!
Will be making it again! Thanks ❤️
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Ingredients needed
Risotto may seem like a complicated dish but it’s actually very simple and made with easy ingredients. This recipe uses:
- Scallops – I used large sea scallops in this recipe. You can also use bay scallops, though they will cook quicker. Or, swap in some shrimp or top your risotto with these air fryer salmon bites.
- Broth or stock – Use chicken bone broth or flavorful chicken stock to cook your rice.
- Peas – I used frozen, but fresh peas will also work.
- Lemon – Lemon zest & juice adds a burst of citrus to the finished dish.
- Butter + Olive Oil
- Leeks + Shallots – You can also swap in some yellow onion and garlic.
- Arborio rice – AKA risotto rice! Because of its high starch content, it’s creamier and chewier than other types of rice.
- Dry White wine – Like a dry Sauvignon Blanc or Pinot Grigio. To make this without wine, you can use dry vermouth, chicken broth, or chicken stock.
- Parmesan cheese
- Fresh Tarragon – Fresh mint would also be delicious.
How to make it
Step 1
Warm the broth
- The warm broth is what will “feed” your risotto during the cooking process.
Step 2
Sautee aromatics
- To start making the risotto, heat butter and oil and sautee leeks and shallot.
Step 3
Toast the rice and deglaze
- Next, add the rice. Season and toast the grains for 1 minute.
- Deglaze the pot with wine. Make sure to scrape the tasty brown bits stuck on the bottom of the pot!
Step 4
Feed with broth
- Add some warm broth to the pot, occasionally stirring with a wooden spoon until the broth is absorbed. Repeat this step until the rice has a creamy consistency but is still al dente.
Step 5
Add flavor!
- Stir in the flavorings. Stir in frozen peas, butter and parmesan. Remove from heat and add lemon zest, lemon juice and tarragon. Season with salt + pepper, to taste.
Step 6
Sear the scallops
- Sear the scallops. Heat oil in a heavy skillet. Pat the scallops dry and season with salt and pepper.
- Add the scallops to the hot skillet and cook over high heat until browned on the bottom, about 3 minutes.
- Add the butter to the skillet. Turn the scallops over and cook just until opaque throughout, 2 minutes longer.
Step 7
Finish + serve
- To serve, divide the risotto into four bowls and place scallop on top.
- Sprinkle with fresh parsley and tarragon, if desired.
- Enjoy!
Tips for making risotto
- I love to keep dry vermouth on hand and often use it in recipes where white wine is called for. It will keep in your cupboard and it’s generally more affordable than white wine.
- The best way to determine if your risotto is done is by tasting. During the last 5-10 minutes it will become very creamy. You want to ensure that the arborio rice is fully cooked, but not becoming mushy. I like for it to have the slightest bit of a bite to it.
- If your risotto is too thick, stir in a splash of broth at a time to loosen it up.
Variations
- With Asparagus: Steam about 20 asparagus spears. Cut into 1-inch pieces then stir into the cooked risotto.
- With Mushrooms: Add 8 ounces of thinly sliced mushrooms with the leek and shallots, then saute for a few minutes.
- With Crispy Prosciutto: Crumble some crispy prosciutto on top!
How to make ahead + reheat
- To store: Keep any leftover risotto in an airtight container in the refrigerator for up to 3 days.
- To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.
Here’s a full post with my tips on how to reheat risotto.
What to serve with it
- MORE → 35+ EASY sides for risotto!
Erin’s wine pairings for scallop risotto
- An unoaked Chardonnay would be perfect with this risotto and scallops – It’s butteriness and hints of citrus will pair very nicely.
- Pinot Gris has a nice acidity will cut through the richness of the dish and help to brighten the citrus flavor even further.
- Sparkling wine has an effervescence that mingles nicely with the rich, creamy flavors of the risotto. Here are some budget friendly sparkling wine options.
More risotto recipes
Did you try this scallop risotto recipe?
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Full Recipe
Scallop Risotto with Sweet Peas & Lemon
Equipment
Ingredients
Risotto
- 1 cup frozen peas
- 4 cups bone broth (or chicken stock)
- 2 Tablespoons extra-virgin olive oil
- 1 1/2 cups leeks (chopped, about 2 leeks)
- 1/2 cup shallot (minced, about 1 shallot)
- 1 cup Arborio rice (uncooked)
- 1/4 cup dry vermouth ( or white wine)
- 1/4 cup parmesan cheese (grated)
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
- 1 Tablespoon fresh tarragon (chopped )
- 1 Tablespoon butter
- Salt and pepper (to taste)
Seared Scallops
- 12 large sea scallops
- 1/2 cup extra-virgin olive oil
- 2 Tablespoons butter
- Salt and pepper
Instructions
- Bring bone broth or chicken stock to a simmer in a small saucepan and keep warm over low heat.
- Heat oil in a large saucepan or dutch oven over medium heat. Add leek and shallots to pan, cook until tender, about 7 minutes. Add rice and cook 1 minute, until it becomes translucent. Add vermouth and allow to evaporate, about 30 seconds. Stir in 1 ladle of stock and cook until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1 ladle at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in frozen peas, butter and parmesan and cook 1 minute. Remove from heat. Stir in lemon zest, lemon juice and tarragon. Season to taste with salt and pepper.
- In a large skillet, heat 1/2 cup of oil until shimmering. Pat the scallops dry and season with salt and pepper. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer.
- To serve: Plate the risotto into four bowls, top each with three of the seared scallops. Serve immediately.
Notes
- I love to keep dry vermouth on hand and often use it in recipes where white wine is called for. It will keep in your cupboard and it’s generally more affordable than white wine.
- The best way to determine if your risotto is done is by tasting. During the last 5-10 minutes it will become very creamy. You want to ensure that the arborio rice is fully cooked, but not becoming mushy. I like for it to have the slightest bit of a bite to it.
- If your risotto is too thick, stir in a splash of broth at a time to loosen it up.
- With Asparagus: Steam about 20 asparagus spears. Cut into 1-inch pieces then stir into the cooked risotto.
- With Mushrooms: Add 8 ounces of thinly sliced mushrooms with the leek and shallots, then saute for a few minutes.
- With Crispy Prosciutto: Crumble some crispy prosciutto on top!
- To store: Keep any leftover risotto in an airtight container in the refrigerator for up to 3 days.
- To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.
Nutrition
This post was originally published in 2017. It was updated in 2025 to add new photographs, information and cooking tips. The scallop risotto recipe remains the same. Enjoy!
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