Why You’ll Love Creamy Basil Risotto with Seared Sea Scallops Recipe

I love this recipe because it balances creamy textures with fresh, clean flavors. I like how the basil infuses the risotto with an herbal note, while the scallops bring sweetness and a beautiful contrast. I also appreciate that it’s impressive enough for guests but straightforward enough to cook on a weeknight when I want something special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Ezoic
1 Tablespoon Butter
2 Tablespoons Olive Oil
0.33 Cup Finely Chopped Onion
1.5 Cups Arborio Rice
0.5 Cup Dry White Wine
1 Cup Fresh Basil Leaves, Divided In Half
6 Cups Homemade Chicken Broth or 4 Cups Canned Broth And 2 Cups Water
Salt & Pepper

Ezoic
1 Tablespoon Unsalted Butter
0.5 Cup Grated Parmesan Cheese
Fresh Basil Leaves To Garnish
12 Medium Sized Fresh Sea Scallops, Patted Very Dry
1 Tablespoon Butter
1 Tablespoon Olive Oil

Directions

I start by heating the butter and olive oil in a heavy saucepan over medium heat. I add the chopped onion and cook it until translucent and fragrant. I stir in the Arborio rice, coating each grain in the butter, then pour in the white wine and stir until it’s fully absorbed.

I mix in half of the chopped basil, then begin adding the hot broth about ½ cup at a time, stirring continuously and letting each addition absorb before adding more. I continue this process for about 20 to 25 minutes, until the rice is tender but still slightly firm. I season the risotto with salt and pepper.

I remove the pan from the heat and stir in the remaining butter, the rest of the chopped basil, and the Parmesan cheese until creamy. While the risotto finishes, I heat butter and olive oil in a separate pan over high heat. I arrange the scallops in the hot pan and cook them for about 2 minutes on the first side until deeply browned, then flip and cook for another 2 minutes. I season the scallops with salt and pepper.

I serve the risotto in bowls and top each one with three seared scallops, finishing with fresh basil as garnish.

Servings and Timing

I usually get 4 servings from this recipe. I plan on about 10 minutes of prep time and 30 minutes of cooking, for a total time of roughly 40 minutes.

Variations

I sometimes swap chicken broth for vegetable broth when I want a lighter flavor. I also enjoy adding a little lemon zest at the end for brightness. When scallops aren’t available, I’ve made this risotto with shrimp or sautéed mushrooms instead.

Storage/Reheating

I store leftover risotto in an airtight container in the refrigerator for up to 2 days. When reheating, I add a splash of broth or water and warm it gently on the stovetop or in the microwave, stirring to restore its creamy texture. I reheat scallops separately to avoid overcooking.

FAQs

Can I use dried basil instead of fresh?

I find fresh basil essential for flavor, as dried basil doesn’t provide the same aroma or brightness.

Why do I need to stir risotto constantly?

I stir frequently to release the starch from the rice, which gives the risotto its creamy texture.

Can I make risotto ahead of time?

I prefer serving risotto fresh, but I can partially cook it and finish it just before serving.

What wine works best for this recipe?

I usually choose a dry white wine like Sauvignon Blanc or Pinot Grigio.

How do I know when scallops are done?

I look for a golden crust on each side and a slightly translucent center.

Can I use frozen scallops?

I can use frozen scallops, but I make sure they’re fully thawed and very dry before cooking.

Why must scallops be patted dry?

I dry them thoroughly so they sear properly instead of steaming.

Is Arborio rice necessary?

I stick with Arborio because its starch content creates the creamy texture risotto needs.

Can I add garlic to the risotto?

I sometimes add a small amount of garlic with the onions for extra depth.

What can I serve with this dish?

I like pairing it with a simple green salad or roasted vegetables to balance the richness.

Conclusion

I love returning to this creamy basil risotto with seared sea scallops because it combines comfort, freshness, and elegance in one dish. The creamy rice, fragrant basil, and perfectly cooked scallops make it a meal I’m always proud to serve, whether it’s for guests or a quiet dinner at home.