Grilled Scallop with Sweet Pea Risotto

June 11, 2014 by Kari Karch

Need a dish that will impress your date or even some friends coming over for dinner? Will stop right here and check out my delicious recipe that is so easy to make. Trust me..they will want seconds! Happy Eating!


preparation time
20 mins

cook time




4 tablespoons olive oil

1 medium yellow onion minced

2 garlic cloves minced

2 cup carnaroli or arborio rice

0.5 cup white wine

2 tablespoons basil chiffonade

8 cup chicken stock

1 cup frozen peas thawed

2 tablespoons butter

2 tablespoons heavy cream

0.5 cup grated parmesan cheese

12 diver scallops, about 1 pound



Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add shallots and cook, stirring, for 5 minutes, until soft. Stir in rice and half of the chopped mint making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid (as well as the alcohol) has evaporated. Season with a little salt and pepper. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock a cup at a time and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Gently fold in peas and the heavy cream. Stir in the parmesan cheese and taste for seasoning. Remove from heat and cover while you sear the scallops. Set a non-stick saute pan over medium heat and add 1 tablespoon olive oil and 2 tablespoons of butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops. Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with remaining mint and a drizzle of olive oil.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.