Seared Scallops with Cajun Risotto

Seared Scallops with Cajun Risotto

Seared Scallops with Cajun Risotto

Decadent and elegant, this meal is perfect for a date night or cozy holiday dinner. The process of making risotto is so simple and takes a little time, but it’s so worth it in the end! For extra heat, sear the scallops with our River Road Blackening Seasoning. Serve with crusty bread and a simple green salad!

Yields 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes



5 cups low sodium chicken stock
2 tablespoons extra-virgin olive oil
1/2 onion, finely diced
3 cloves garlic, minced
1 cup arborio rice
1/4 cup dry white wine (or use chicken stock)
1/2 cup freshly grated parmesan cheese
1 – 1 ½ tsp. Fiesta Brand Cajun – All Seasoning
4 green onions, sliced
Grated zest of 1 lemon
2 Tbsp. butter, divided
½ cup frozen peas, thawed
1 lb. sea scallops
Salt, Pepper & Fiesta Brand Garlic Powder or River Road Blackening Seasoning
Garnish: Lemon Zest, Sliced Green Onions, Grated Parmesan Cheese


Bring the chicken stock to a simmer in a saucepan over medium heat.

Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onion and sauté until the onion is tender, 5 – 8 minutes. Add the rice and stiruntil all the kernels are coated in oil and cook until toasted, about 2 minutes. Add the garlic and cook for another 30 seconds. Add the wine and cook until it’s completely absorbed, about 2 to 4 minutes.

Add 1 cup of hot stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the remaining stock 1 cup at a time, allowing the liquid to be absorbed after each addition, while stirring constantly. This should take about 30 minutes and the rice should be al dente and creamy in texture.Test the rice as you go to ensure doneness. You might not use all of the stock.

When the rice is done, remove from the heat and stir in the Parmesan, 1 tsp. Cajun seasoning, 2 tablespoons of butter,and lemon zest. Taste and adjust seasoning, adding additional Cajun seasoning if needed. Gently stir in the thawed peas and set aside and keep warm while quickly searing the scallops.

Using paper towels, gently press the scallops until completely dry. Season lightly with salt, pepper and garlic powder, or for maximum Cajun flavor, use our River Road Blackening Seasoning. In a large skillet, melt the remaining 2 tablespoons of butter over medium high heat. Add the scallops to the pan seasoned side down and cook for 2-3 minutes until golden brown. Turn and cook for another 1-2 minutes, depending on the size of the scallops.

Divide the risotto between 4 bowls and then divide the seared scallops between the bowls and arrange on top of the risotto. Garnish with the sliced green onion, lemon zest and fresh grated parmesan cheese and serve immediately.

Note: Scallops are highly perishable and should be stored in the coldest part of the fridge and used within two days of purchasing, if fresh.


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