• Facebook
  • Instagram
  • Pinterest
  • YouTube
Platings and pairings logo.
Start Here
All Recipes
Perfect Pairings
Wine Travel
About
Home

Scallop Risotto Recipe with Sweet Peas and Lemon

Jump to Recipe

|

Posted by:

Erin Lynch

|

Updated:

April 3, 2025

|

5 from 27 votes

This site runs ads and generates income from affiliate links. Disclosure policy.

Scallop and pea risotto pinterest image.
  • Facebook
  • Flipboard
  • Email

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.

Overhead shot of scallop and pea risotto in black bowl topped with lemon wedges.

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe

Table of Contents

  • Ingredients needed
  • How to make it
  • Tips for making risotto
  • Variations
  • How to make ahead + reheat
  • What to serve with it
  • Erin’s wine pairings for scallop risotto
  • Full Recipe

Why you’ll love this recipe

Creamy risotto is livened up with a bit of fresh lemon and lively tarragon, setting the “bed” for these perfectly seared scallops.

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!

Overhead shot of pea risotto with scallops in black bowl with lemon wedges.

Reader

Love



5 stars
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 ❤️

–

Salvi

Ingredients needed

Risotto may seem like a complicated dish but it’s actually very simple and made with easy ingredients. This recipe uses:

Ingredients for scallop risotto labeled on counter.
  • 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

Pot of broth.

Step 1

Warm the broth

  • The warm broth is what will “feed” your risotto during the cooking process.
Leeks and shallot sauteed in pot.

Step 2

Sautee aromatics

  • To start making the risotto, heat butter and oil and sautee leeks and shallot.
Rice added to pot with shallots and leeks.

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!
Broth feeding into risotto.

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.
Peas being stirred into risotto.

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.
Overhead shot of pea risotto with scallops in black bowl with lemon wedges.

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. 
Ingredients for scallop risotto on counter.

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!
Scallop pea risotto served in black bowl.

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

  • Easy Arugula Salad
  • Sauteed Spinach
  • Cherry Tomato Salad with Roasted Lemons
  • Shaved Brussels Sprouts Salad
  • Vegan Caesar Salad
  • Shaved Fennel Salad
  • 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

  • Beet Risotto with Goat Cheese

    new!

    Beet Risotto with Goat Cheese

  • The BEST Mushroom Risotto

    new!

    The BEST Mushroom Risotto

  • Sweet Pea Risotto with Lemon & Prosciutto

    new!

    Sweet Pea Risotto with Lemon & Prosciutto

  • Pesto Risotto with Parmesan

    new!

    Pesto Risotto with Parmesan

  • Caprese Risotto (Creamy Tomato Mozzarella Risotto)

    new!

    Caprese Risotto (Creamy Tomato Mozzarella Risotto)

  • Instant Pot Parmesan Risotto

    new!

    Instant Pot Parmesan Risotto

Browse More Favorite Risottos

Did you try this scallop risotto recipe?

If you loved this pea risotto with scallops, I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings. 

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube, and Twitter.

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe – Before Recipe Card

Overhead shot of pea risotto with scallops in black bowl with lemon wedges.

Full Recipe

Scallop Risotto with Sweet Peas & Lemon

This Scallop Risotto with Sweet Peas & Lemon is the perfect romantic dinner to make at home to celebrate Valentine’s Day, an anniversary or other special occasion.
5 from 27 votes
Print Pin
Serves 4 people
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins

Equipment

  • Small saucepan
  • Large Saucepan
  • Skillet

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

Tips
  • 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 and store
  • 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

Calories: 732kcal | Carbohydrates: 52g | Protein: 24g | Fat: 46g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 551mg | Potassium: 300mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1195IU | Vitamin C: 22mg | Calcium: 179mg | Iron: 3.8mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

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!

More seafood recipes

  • Cod Piccata 

    new!

    Cod Piccata 

  • Easy Crab Spaghetti (15-Minute Recipe)

    new!

    Easy Crab Spaghetti (15-Minute Recipe)

  • Lemon Shrimp Orzo with Feta (Easy One-Skillet Recipe)

    new!

    Lemon Shrimp Orzo with Feta (Easy One-Skillet Recipe)

  • Bang Bang Salmon (Easy 15-Minute Recipe)

    new!

    Bang Bang Salmon (Easy 15-Minute Recipe)

Browse More Seafood Dishes
  • Facebook
  • Flipboard
  • Email
5 from 27 votes (24 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

22 responses

  1. Maxene
    February 14, 2017

    Ohmygosh! Can I come for some risotto?
    I am going to set my husband up to make this (i can’t cook while entertaining the babe) thanks for making my stomach growl so early today!

    Reply
    1. Erin
      February 16, 2017

      I hope you were able to convince the husband to cook this up for Valentine’s Day Maxene 😉

      Reply
  2. Michelle @ The Last Food Blog
    February 18, 2017

    Hi Erin, we love risotto and this one looks awesome! Can’t wait to try this x

    Reply
    1. Erin
      February 22, 2017

      I hope you love it as much as I did Michelle!

      Reply
  3. Kathryn @ FoodieGirlChicago
    February 19, 2017

    Um…I’m coming to your place for dinner!! I love scallops and this sounds amazing!

    Reply
    1. Erin
      February 22, 2017

      Thanks so much Kathryn – You are welcome anytime you’re in Oregon!

      Reply
  4. Carol Borchardt
    February 19, 2017

    These look amazing! Sea scallops and risotto together is one of my favorite pairings!

    Reply
    1. Erin
      February 22, 2017

      Thank you Carol!

      Reply
  5. Erin
    February 20, 2017

    This definitely looks like a romantic meal. The risotto looks amazing with the scallops.

    Reply
    1. Erin
      February 22, 2017

      Thank you Erin – For some reason scallops and risotto just say “romantic”…

      Reply
  6. Carole from Carole’s Chatter
    April 22, 2017

    Hi Erin, love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Scallops!

    You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which might be some time Thursday your time – aren’t time zones confusing? Well they confuse me! Hope to see you soon. Cheers, Carole

    Reply
  7. Ashley
    January 19, 2019

    Hey Erin, When you say 1 1/w cups chopped leek & 1/w cup grated fresh parmesan cheese, did you mean to right 1/2? Thanks!

    Reply
    1. Erin
      January 22, 2019

      Yes, I did. Thanks for catching that Ashley! 1 1/2 cups leek and 1/2 cup parmesan.

      Reply
  8. Lisa
    February 15, 2020

    5 stars
    We skipped the shallots and leeks because we’re not onion fans and we still had an incredibly delicious meal last night. Great recipe!

    Reply
    1. Erin
      February 18, 2020

      I’m so happy to hear that you liked it Lisa!!!

      Reply
  9. Liz
    June 29, 2020

    Lovely recipe and thank you for sharing, but my goodness forgive me for saying that all the ads and pop ups on your blog are distracting!

    Reply
    1. Kathy
      March 22, 2025

      I AGREE

      Reply
  10. Madeliene Ruark
    September 7, 2020

    My husband doesn’t eat cheese, will it still come out alright?

    Reply
    1. Erin
      September 9, 2020

      It should be just fine Madeline!

      Reply
  11. Salvi
    November 16, 2020

    5 stars
    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 ❤️

    Reply
  12. Denise
    February 6, 2021

    5 stars
    This dish was amazing! My new favorite risotto recipe!

    Reply
    1. Erin
      February 9, 2021

      I’m so happy you liked it Denise!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

Know More

Follow Me on Social!

  • Instagram
  • Facebook
  • Pinterest
  • X
  • YouTube

Recent Recipes

  • Creamy Cucumber Salad
  • One-Skillet Creamy Tomato Gnocchi with Burrata
  • Crispy Smashed Broccoli with Parmesan + Sriracha Ranch
  • Raspberry Italian Cream Soda Recipe
  • Carrot Top Pesto
  • Cucumber Salsa
  • Balsamic Reduction (Balsamic Glaze)
  • Shake and Bake Potatoes

Dish Type

30 Minute Meals
Appetizer Recipes
Cocktail Recipes
Dessert Recipes
Healthy Recipes

Cooking Method

Air Fryer Recipes
Grilling Recipes
Instant Pot Recipes
Slow Cooker Recipes
Sous Vide Recipes

Ingredient

Beef Recipes
Chicken Recipes
Lamb Recipes
Pork Recipes
Seafood Recipes

Cocktails

Classic
Gin
Margarita
Moscow Mule
Vodka

Sides

Bread
Potatoes
Rice
Salad
Vegetables

Travel

Australia
California
Europe
Hawaii
Italy
About Me
Contact
Privacy Policy

© All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.