Spring Pea and Lemon Risotto with Scallops Recipe – Fresh & Creamy!

Spring Pea and Lemon Risotto with Scallops Recipe

Spring has arrived, and with it comes the chance to treat yourself to fresh, vibrant flavors that celebrate the season. There’s no better way to do that than with a wholesome and utterly delicious Spring Pea and Lemon Risotto with Seared Scallops. This is one of those dishes that feels gourmet but is completely achievable in your own kitchen, making it perfect for impressing dinner guests or savoring a special night in.

This recipe brings together the creaminess of risotto, the brightness of lemon, the sweetness of spring peas, and the elegance of perfectly seared scallops. Are you ready to get cooking? Let’s jump in!

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Ingredients You’ll Need

Here’s everything you’ll need to create this beautiful dish. Don’t worry—simple yet high-quality ingredients are the secret to incredible results! 

For the Risotto 

• 1 cup Arborio rice – The classic risotto rice for that creamy, velvety texture. 
• 4 cups chicken or vegetable stock – Warmed in a pot over low heat to maintain temperature. 
• 1 cup fresh or frozen spring peas – If you can, grab some fresh peas from your local farmer’s market! They’re delightfully sweet this time of year. 
• 1 medium shallot, finely chopped – Adds a subtle onion flavor without overpowering. 
• 2 garlic cloves, minced – Because garlic makes everything better. 
• 1/2 cup dry white wine – Choose something you’d enjoy sipping! A Sauvignon Blanc or Pinot Grigio works well. 
• 1/4 cup grated Parmesan cheese – For that savory, cheesy touch. 
• Zest and juice of 1 lemon – Adds brightness and a fresh citrusy pop. 
• 2 tbsp unsalted butter – For richness. 
• 2 tbsp olive oil – Used for sautéing and finishing. 

For the Seared Scallops 

• 12 large dry sea scallops – “Dry” scallops caramelize beautifully when seared. 
• Salt and pepper, to taste – Simple seasoning to enhance their natural sweetness. 
• 1 tbsp olive oil – For searing. 
• 1 tbsp unsalted butter – To add a golden, nutty finish. 

Step-by-Step Instructions

Follow these steps to turn simple ingredients into a truly remarkable dish!

1. Prepare Your Ingredients 

Start by prepping all your ingredients—this will make the whole cooking process smoother. Finely chop your shallot, mince the garlic, zest and juice the lemon, and warm up your stock on low heat. 

2. Cook the Risotto 

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped shallot and cook for 2 minutes until softened. Then, stir in the minced garlic and cook for another minute.
2. Add the Arborio rice to the pan, stirring until it turns slightly translucent around the edges—this toasts the rice for extra flavor! 
3. Pour in the white wine and stir until it’s absorbed.
4. Begin adding the warm stock, one ladleful at a time. Stir constantly and allow the rice to absorb almost all the liquid before adding more. This process should take about 20 minutes.
5. When the rice is creamy and tender, fold in the spring peas, Parmesan cheese, lemon zest, and juice. Stir until creamy and well combined. Set aside and cover to keep warm. 

3. Sear the Scallops 

1. Pat scallops dry with a paper towel—this is key to getting that golden crust! Season generously with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over high heat. Once the oil is shimmering, carefully place the scallops in the skillet without overcrowding. 
3. Sear for 2 minutes per side until a golden crust forms. Add 1 tablespoon of butter to the pan during the last 30 seconds of cooking, spooning it over the scallops for extra flavor.

4. Plate and Serve 

Spoon the creamy risotto onto plates or shallow bowls, then top with the golden scallops. Drizzle with a touch of olive oil and garnish with a few extra peas, lemon zest, or a sprinkle of Parmesan. 

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Tips and Tricks for Perfect Results

• Warm Your Stock – Cold stock can “shock” the rice during cooking, so make sure it’s warmed. 
• Don’t Rush the Stirring – Stirring the risotto gently and consistently releases the starch, creating that creamy texture. 
• Dry Scallops Are Crucial – Wet scallops (those treated with preservatives) won’t sear properly, so opt for fresh, dry ones at your fishmonger or supermarket. 
• Balance Flavors – Taste the risotto before serving. Does it need a pinch of salt? A bit more lemon? Adjust as needed to ensure all the flavors shine. 

Read More: Seared Scallops with Lemon Butter Sauce Recipe

Suggested Pairings

Want to elevate your dining experience even more? Pair this dish with complementary sides and drinks that highlight its fresh, vibrant flavors. 

• Wine: A chilled glass of Sauvignon Blanc or Chardonnay complements the citrusy notes perfectly. 
• Salad: Serve with an arugula salad tossed in a light lemon vinaigrette. 
• Bread: Crusty sourdough bread is perfect to soak up every last bite of risotto. 

Bring the Taste of Spring to Your Table

This recipe is both impressive and satisfying, suitable for both a casual family dinner and a special occasion. This dish, the Spring Pea and Lemon Risotto with Seared Scallops, is bursting with vibrant flavors, smooth textures, and a hint of elegance, guaranteed to tantalize your palate. 

Now it’s your turn to give this recipe a try! Whether you’re a seasoned home chef or a beginner branching out, this is one recipe you’ll be proud of. Don’t forget to snap a picture and share it —we’d love to see your creations! 

Happy cooking, and enjoy every bite!

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