In Krista's Kitchen

Scallop Risotto

For this recipe you'll need: scallops, arborio rice, leeks, white wine, chicken stock, parmesan, asparagus, peas, romano cheese, butter, lemon juice., salt, and pepper.


Season the scallops with salt and pepper and place them in a hot ,oiled skillet. DO NOT touch them for about 4 minutes. Flip the scallops and cook for another 3-4 minutes

Sear the Scallops

Heat a large oiled pot over low – medium heat and add the leeks to the pot. Cook for 5 minutes then add in chicken stock, arborio rice, white wine. Add 1 cup of stock at a time until used and absorbed. Add in asparagus, peas, butter, romano cheese, and lemon juice.

Make the Risotto

Scoop risotto into a bowl, add scallops and top with crispy fried leeks. Enjoy!


Swipe up for the full recipe and enjoy!