Recipe: Saffron Seafood Risotto with Seared Scallops, Shrimp & Caviar
Saffron seafood risotto topped with seared scallops, shrimp, sweet peas and caviar.
A creamy saffron seafood risotto finished with sweet peas, seared shrimp, caramelized scallops, and caviar. A dish built on patience, technique, and the simple pleasure of sharing a meal.
For the Saffron Risotto
Ingredients for saffron seafood risotto including scallops, shrimp, Arborio rice, saffron, Parmesan and seafood stock.
Ingredients
1½ cups Arborio rice
1 large shallot, finely diced
4 garlic cloves, minced
5–6 cups seafood stock, warmed
¾ cup dry white wine
½ cup freshly grated Parmesan
1 cup shelled peas
Pinch saffron threads
2 tablespoons hot water
2 tablespoons olive oil
2 tablespoons unsalted butter
Kosher salt, to taste
Fresh cracked black pepper, to taste
Saffron threads steeping in warm liquid before being added to seafood risotto.
Method
Place saffron threads in a small bowl and cover with hot water. Allow to steep for at least 10 minutes.
Warm seafood stock in a saucepan over low heat and keep warm throughout cooking.
Heat olive oil in a wide sauté pan over medium heat.
Add shallots and cook until softened and translucent, about 3–4 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Add Arborio rice and toast for 1–2 minutes, stirring frequently.
Pour in white wine and cook until almost completely absorbed.
Add warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next.
Continue until the rice is tender with a slight bite and the risotto is creamy, approximately 20–25 minutes.
Stir in the saffron mix.
Put in the peas and cook for an additional 2–3 minutes.
Lower heat and stir in butter and Parmesan.
Season with salt and black pepper to taste.
Arborio rice cooking with seafood stock during the risotto-making process.
Saffron risotto finished with sweet peas and freshly grated Parmesan cheese.
For the Seared Shrimp
Sea scallops and shrimp seasoned and prepared for searing alongside saffron risotto.
Ingredients
8–10 large shrimp, peeled and deveined
1 tablespoon olive oil
Kosher salt
Fresh cracked black pepper
Method
Pat shrimp dry with paper towels.
Season lightly with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear shrimp for 1–2 minutes per side until lightly golden and just cooked through.
Remove immediately and set aside.
Shrimp searing in a skillet until golden brown.
For the Seared Scallops
Ingredients
12 sea scallops
1 tablespoon olive oil
Kosher salt
Fresh cracked black pepper
Method
Pat scallops completely dry.
Season lightly with salt and pepper.
Heat olive oil in a skillet over medium-high heat until shimmering.
Place scallops in the pan, leaving space between each one.
Sear undisturbed for 2–3 minutes until a golden crust develops.
Flip and cook for an additional 1–2 minutes.
Transfer immediately to a plate to prevent overcooking.
Sea scallops searing in a hot skillet before being served over saffron seafood risotto.
Garnish
Caviar
Finely sliced chives
Freshly grated Parmesan
Finished saffron seafood risotto with scallops, shrimp, peas and caviar served in a white bowl.