Scallop & Shrimp Risotto Recipe

Prepare seafood

Pat scallops and shrimp very dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper (divide between scallops and shrimp).

Sear scallops

Heat a large skillet over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams, add scallops spaced apart. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 30–45 seconds until opaque in center. Transfer scallops to a plate and tent loosely with foil to keep warm.

Cook shrimp

In the same skillet, add remaining 1 tbs butter. Reduce heat to medium. Add shrimp and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp and keep with scallops. Pour any browned bits from the pan into a small bowl — reserve the pan drippings for flavor when finishing the risotto if desired.

Heat stocks

Combine fish (or seafood) stock and chicken stock in a saucepan and keep at a gentle simmer over low heat. Keep warm throughout cooking.

Sweat aromatics

In a heavy-bottomed wide saucepan or deep skillet, heat 1 tbs extra-virgin olive oil over medium heat. Add minced shallots and cook, stirring, until softened and translucent but not colored, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Toast rice

Add Arborio rice to the aromatics and stir to coat the grains with oil. Cook, stirring, 1.5–2 minutes until edges of grains look translucent — do not brown.

Deglaze

Pour in the dry white wine and stir until mostly absorbed by the rice.

Ladle stock gradually

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for 18–20 minutes until the rice is creamy and al dente (soft with a slight bite). You may not need all the stock or you may need an additional 1/4 cup; adjust for desired creaminess.

Finish risotto

When rice is al dente and creamy, remove the pan from heat. Stir in 2 tbs unsalted butter, 1 cup grated Parmesan, lemon zest, lemon juice, and chopped parsley. Stir vigorously to emulsify and create a glossy, slightly loose (saucy) texture. Taste and season with salt and pepper as needed.

Incorporate pan drippings (optional)

If you reserved pan drippings from searing seafood, whisk them briefly into the finished risotto for extra flavor, adjusting salt accordingly.

Spoon risotto into warmed shallow bowls, creating a slight well in the center of each portion.

Arrange 3 seared scallops and 2–3 shrimp on top of each serving (adjust to distribute the 12 scallops and 8 shrimp across 4 servings).

Drizzle each plate with 1 tsp extra-virgin olive oil, sprinkle with microgreens or chopped chives, and shave or grate a little additional Parmesan if desired. Serve immediately.