culinary review

Seafood Risotto with Leeks & Sauteed Scallops

Last Modified: 05/10/10
First Published: 05/10/10
Views: 709
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Views: 709


To make a simple risotto and top it with some sauteed seafood such as scallops or shrimp is a great idea if you're looking for an easy to make, delicious and elegant main dish. Risotto or course is easy to vary and you can really add whatever you have in the fridge if you think it would fit. Here we have used some shrimp broth (cubed bullion in water works great, however if you have the real thing on hand, then by all means use that!), along with white wine and Arborio rice which really makes the risotto great. In traditional Italian kitchens they don't serve cheese with seafood, however we think that some sharp cheese adds a lot of flavor, so we're going a bit outside of traditions.

4 servings


  • 2 tablespoons butter
  • 2 leeks, washed carefully and cut up
  • 2 cups of Arborio rice
  • 1 cup white wine
  • about 6 cups of shrimp or seafood broth
  • 1 cup grated Asiago or Parmesan cheese
  • 2 tablespoons butter
  • about 12 large scallops (or equivalent amount of shrimp or other seafood)
  • 1 lemon
  • salt and pepper
  • some chopped herbs like basil and parsley


Heat up the broth slowly in a pot. In a separate pot, add the butter and saute the leeks for about 10 minutes. At this point add the rice, saute for a couple of more minutes, then add the wine and let cook for a few more minutes. Now gradually add a ladle or two of the broth, let the rice absorb it, stir and then add some more. This should take about 15-20 minutes.

When the risotto is basically done, heat up a skillet and add the 2 tablespoons of butter. Carefully place the paper towel dried scallops (or shrimp), add salt and pepper and let cook for about 1-2 minutes on each side on high heat, depending on the size. When they are cooked, add some freshly squeezed lemon juice in the pan.

Add the cheese to the risotto, stir well. Then serve the risotto topped with a couple of scallops on each plate. Add some chopped herbs and serve with a glass of white wine and crusty bread.