Lemon-Saffron Risotto with Seared Scallops

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Creamy risotto infused with fragrant saffron and bright lemon zest, topped with perfectly seared scallops for an elegant seafood dish. This italian-inspired seafood ready in about 45 minutes pairs arborio rice, unsalted butter, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup arborio rice
• 3 tbsp unsalted butter
• 1/2 cup yellow onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup dry white wine
• 4 cups vegetable broth, warmed
• 1/4 tsp saffron threads
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 cup Parmesan cheese, grated
• 12 (about 1 lb) sea scallops, patted dry
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: In a small bowl, steep 1/4 tsp saffron threads in 1/4 cup warm vegetable broth for 10 minutes to release color and flavor.
2. Step 2: Melt 2 tbsp unsalted butter in a large saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and 1 minced garlic clove, sautéing for 3-4 minutes until translucent and fragrant.
3. Step 3: Stir in 1 cup arborio rice and cook for 2 minutes to lightly toast the grains.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is mostly absorbed.
5. Step 5: Add the saffron-infused broth and remaining 3 3/4 cups warm vegetable broth, one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next, about 18-20 minutes until rice is creamy and al dente.
6. Step 6: Remove from heat and stir in 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 cup grated Parmesan cheese, and the remaining 1 tbsp butter. Season with 1 tsp salt and 1/2 tsp black pepper.
7. Step 7: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 12 sea scallops with salt and pepper and sear for 2-3 minutes per side until golden brown and opaque inside.
8. Step 8: Serve the risotto topped with seared scallops and garnish with 2 tbsp chopped fresh parsley.