Seafood Risotto Shrimp and Scallops Restaurant Style

Creamy arborio, seared scallops, and juicy shrimp—restaurant polish at home in 40 minutes with supermarket staples and chef-proof techniques.

You want a dish that looks five-star, eats like a dream, and doesn’t require a culinary degree? This is it. We’re talking glossy risotto, briny-sweet shrimp, and scallops with a golden crust your favorite bistro would charge triple for. You’ll learn the exact moves chefs use to make grains creamy, not gluey, and seafood tender, not rubbery. Do it once and you’ll flex this on date night, dinner parties, or any random Tuesday when you’re feeling a little extra.

The Secret Behind This Recipe

Great risotto is a timing and technique game. The rice needs steady heat, hot stock, and constant attention—not constant stirring. You agitate enough to release starch, but you don’t punish it. Meanwhile, shrimp and scallops shine when you give them a quick, high-heat sear in a separate pan so they don’t overcook while the rice finishes.

Stock matters. Use well-seasoned, hot seafood or chicken stock and add it in stages. Each addition should gently simmer and absorb before the next ladle. That’s how you build that trademark creaminess without drowning the rice. A small splash of dry white wine up front adds acid and cuts richness. And yes, finishing off the heat with cold butter and fine Parmesan is the “restaurant style” gloss you’re chasing.

For the seafood, the rules are simple: dry scallops like your reputation depends on it, season right before the pan, and don’t touch them for 90 seconds so the crust can form. Shrimp cook in minutes; treat them like a garnish you bring in at the end, not a thing you bury in boiling rice. FYI, a pinch of saffron turns this into special-occasion status with almost no effort.

Ingredients Breakdown

• 1 1/2 cups arborio rice (or carnaroli; short-grain only)
• 12 large sea scallops (dry-packed; remove side muscle)
• 12 large shrimp (16–20 count, peeled and deveined)
• 6 cups seafood stock (or low-sodium chicken stock), kept hot
• 1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio)
• 2 tablespoons olive oil (plus more for finishing)
• 4 tablespoons unsalted butter (cold; divided)
• 2 medium shallots, finely minced
• 3 garlic cloves, minced
• 3/4 cup finely grated Parmigiano-Reggiano
• 1 teaspoon lemon zest + juice of 1/2 lemon
• 2 tablespoons chopped parsley or chives
• Pinch of saffron threads (optional, crushed in warm stock)
• Pinch of red pepper flakes (optional)
• Kosher salt and freshly ground black pepper
• High-heat oil for searing scallops (grapeseed or avocado)
• Optional add-ins: 1/2 cup peas, 1 tablespoon cold mascarpone, or 1 teaspoon white miso for umami

Cooking Instructions

1. Prep and heat the stock. Bring your stock to a gentle simmer in a saucepan and keep it hot on low. Warm stock keeps the rice cooking evenly and prevents gummy texture.
2. Season the seafood. Pat the scallops bone-dry with paper towels. Do it twice if needed. Pat the shrimp dry, too. Season both with salt and pepper just before cooking.
3. Sear the scallops. Heat a stainless or cast-iron pan over medium-high until hot. Add a thin film of high-heat oil. Lay scallops down clockwise; don’t crowd. Sear 90 seconds to 2 minutes until a deep golden crust forms; flip and cook 45–60 seconds more. Move to a warm plate.
4. Quick-cook the shrimp. In the same pan, add a touch more oil. Sear shrimp 1–2 minutes per side until pink and just opaque. Splash in a teaspoon of lemon juice, toss, and set aside with scallops. Don’t overcook—carryover heat will finish them.
5. Build the risotto base. In a wide, heavy pot (saucier or Dutch oven), heat 2 tablespoons olive oil over medium. Add shallots with a pinch of salt; cook 2–3 minutes until translucent. Add garlic; stir 30 seconds until fragrant.
6. Toast the rice. Add arborio. Stir to coat in oil and aromatics; toast 1–2 minutes until edges look translucent. Do not rinse your rice; you want that starch.
7. Deglaze with wine. Pour in the white wine. Stir until almost completely absorbed. This step sets the acidity and foundation for flavor.
8. Begin the ladling rhythm. Add 1–2 ladles of hot stock (about 3/4 cup). Stir frequently but not frantically, scraping the bottom and sides. When the pot looks almost dry and you see the bottom as you drag your spoon, add more stock.
9. Keep it at a gentle simmer. Maintain a confident but not aggressive bubble. If saffron’s in the chat, add it now by steeping threads in the stock and ladling that golden goodness in cycles.
10. Taste for doneness around 15 minutes. Rice should go from chalky to al dente—tender with a slight bite. This usually lands at 18–20 minutes total. Adjust salt as you go; stock saltiness varies.
11. Finish like a pro. When rice hits al dente and the consistency looks like lava—creamy and flowing—take the pot off heat. Vigorously beat in 2 tablespoons cold butter and the Parmesan. Off-heat finishing is the restaurant move for ultra-silky texture.
12. Brighten and enrich. Fold in lemon zest, a squeeze of lemon juice, and herbs. Add peas now if using. If you like, swirl in 1 tablespoon mascarpone or 1 teaspoon white miso for extra gloss and umami.
13. Combine with seafood. Gently nestle shrimp and scallops into the risotto. Their residual heat will keep things hot without overcooking. Drizzle with a little good olive oil and crack some black pepper on top.
14. Serve immediately. Risotto waits for no one. Spoon onto warm plates, garnish with extra herbs, and pass more Parmesan at the table.

Keeping It Fresh

Risotto is best right away, but leftovers can still slap if you treat them right. Cool it quickly in a shallow container and refrigerate within an hour. Store seafood and risotto separately if possible; it helps the seafood stay tender when reheating.

To reheat, warm a splash of stock or water in a pan, then fold in the risotto over low heat until creamy again. Add the seafood at the very end to just heat through—30 to 60 seconds tops. Avoid the microwave, but if you must, use 50% power in short bursts and add liquid to loosen.

Freezing? Not ideal for texture. Instead, transform cold risotto into arancini: breaded, fried risotto balls. They’re outrageously good and solve the “day two” problem with style.

Nutritional Perks

This bowl brings serious balance: lean protein from shrimp and scallops, slow-burning carbs from arborio, and calcium from Parmesan. Seafood adds omega‑3s, B12, and iodine, nutrients that support brain and thyroid function. Lemon and herbs keep the flavor bright without piling on salt.

Compared to heavy cream pastas, this lands lighter while still feeling luxurious. You control sodium by using low-sodium stock and salting as you go. Want to lean even cleaner? Swap half the butter for extra-virgin olive oil and add more herbs for big flavor with fewer calories.

Rough estimate per serving (4 servings): 600–700 calories, 40–45g protein, 65–75g carbs, 18–25g fat. Numbers vary with stock, cheese, and butter amounts, but you get the picture.

What Not to Do

• Don’t rinse the rice. You’ll wash away the starch you need for creaminess.
• Don’t add all the stock at once. You’ll boil rice, not coax it to silky perfection.
• Don’t use cold stock. It drops the pot’s temperature and stalls cooking.
• Don’t crowd the scallops. Steam kills crust. Give them space and heat.
• Don’t move the scallops early. Let the crust happen; patience pays in gold.
• Don’t overcook shrimp. Two minutes per side, then stop. Rubber is not the vibe.
• Don’t use “wet” scallops. Avoid phosphate-treated; they weep and won’t sear. Buy dry-packed.
• Don’t finish on the heat. You’ll break the emulsion; finish with butter and cheese off-heat.
• Don’t skip tasting. Season in layers; lazy seasoning equals flat flavor.
• Don’t rely on pre-grated “green can” cheese. Use fresh Parmigiano for proper melt and depth, TBH.

Different Ways to Make This

• Saffron + Tomato: Add a tablespoon of tomato paste with the shallots and saffron to the stock. The acidity pops with seafood.
• Lemon-Herb: Finish with extra zest, dill, and chives; swap Parmesan for a lighter grating of Pecorino.
• Brown Butter: Brown half the butter until nutty and stir in off-heat. It loves scallops.
• Spicy Calabrian: Stir in a teaspoon of Calabrian chili paste or nduja mid-cook for gentle heat and depth.
• Miso-Umami: Whisk 1 teaspoon white miso into a ladle of stock, then fold in at the end. Salty-savory magic.
• Dairy-Light: Finish with olive oil, lemon, and herbs; skip cheese and butter. Use extra saffron for richness without dairy.
• Instant Pot Hack: Sauté aromatics, toast rice, add wine and 4 cups stock. Pressure cook 6 minutes, quick release, then stir in hot stock as needed, butter, and cheese. Sear seafood separately as usual.
• Grilled Seafood: Grill shrimp and scallops over high heat for smoky notes; lay on top at the end.

FAQ

What’s the best rice for risotto?

Choose arborio for reliability or carnaroli for a slightly firmer, creamier finish. Both are short-grain and high-starch, which is non-negotiable for that luscious texture.

Can I use frozen shrimp and scallops?

Yes—thaw overnight in the fridge on a rack, then pat dry until they squeak. If scallops are water-logged or labeled “wet,” they won’t sear well. Look for dry-packed whenever possible.

Why is my risotto gluey?

Likely too much agitation or aggressive heat. Keep a steady simmer, stir frequently but not nonstop, and add hot stock in measured ladles. Also, stop cooking at al dente—overcooking turns grains to paste.

How do I get a perfect scallop crust?

Dry them obsessively, use a screaming-hot pan, and don’t touch for 90 seconds. Use high-heat oil first; baste with a little butter only after flipping so the milk solids don’t burn.

Do I have to use wine?

No. Skip it and add a teaspoon of lemon juice or a splash of white wine vinegar to bring brightness. Keep it subtle—you want lift, not sourness.

How much stock will I need, really?

Plan for about 4 1/2 to 6 cups depending on your rice and heat. Start with 6 cups hot and add until the rice is creamy and al dente. You may not use it all.

When do I add the seafood to the risotto?

Add cooked shrimp and scallops at the very end, off the heat, and fold gently. You’re marrying flavors, not recooking seafood. Their warmth keeps the dish hot without turning them rubbery.

Can I make this ahead?

Par-cook the risotto to about 75% (still quite firm), spread on a sheet pan to cool, and chill. Reheat with hot stock, then finish with butter and cheese. Sear seafood right before serving for best texture.

Is saffron necessary?

Not at all, but it adds floral depth and a gorgeous golden hue. If you use it, bloom the threads in hot stock for a few minutes before ladling into the rice.

What pan should I use?

A wide, heavy pot like a saucier or Dutch oven is ideal. The surface area encourages even evaporation and makes stirring easy. For scallops, reach for stainless or cast-iron.

My Take

IMO, this is the ultimate “effort-to-praise” ratio recipe. You’re working a single pot and a hot skillet, but the results scream fine dining. The trick is respecting each element—rice wants patience; seafood wants speed. Get those right, and you’ll plate something people talk about on the drive home. And yes, once you nail that scallop crust, you’ll start putting it on everything—consider yourself warned.