• Cooking Time: 10
  • Servings: 3–4
  • Preparation Time: 20



  • 5 cups chicken stock
  • 2 tbsp butter
  • ½ cup onion, diced
  • 1½ cups Arborio rice
  • 1 cup dry white wine
  • 1 cup green peas
  • 1 cup Parmesan cheese
  • Salt and pepper, to taste
  • 2–3 tbsp olive oil
  • 12 sea scallops, thoroughly dried - salt and peppered


  • In a saucepot, bring 5 cups chicken stock to a boil.
  • Lower heat to a simmer.
  • In a pan, heat 2 tbsp butter over medium heat.
  • Add 1 small onion, diced, and sauté for 4–5 minutes until translucent.
  • Add 1½ cups Arborio rice and sauté for 1 minute.
  • Increase heat to medium high and add 1 cup dry white wine. Cook for 4 minutes until alcohol cooks off and wine is reduced by half.
  • Reduce heat back down to medium.
  • Add 1 cup of chicken stock to the rice, stir slowly and simmer until most of the stock is absorbed.
  • Repeat adding stock and cooking until risotto is al dente, or still has a little bite to it.
  • You may not need all 5 cups of chicken stock.
  • Add peas and Parmesan, stir to incorporate.
  • Add salt and pepper to taste.
  • Turn heat off.
  • Hold covered until ready to serve.
  • Heat a sauté pan over high heat.
  • Add 2–3 tbsp of olive oil; add scallops.
  • Allow scallops to caramelize and do not attempt to turn them over until they release easily from the pan.
  • Turn scallops over, caramelize second side.
  • Remove scallops from pan.
  • Serve scallops over rice.

Author Credit: Michael Varacalle

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