Seared Scallops with Riesling Risotto

Hello readers!  Happy Saturday… I hope your week hasn’t been too hectic, and that you’re enjoying a well deserved day off. 🙂  It’s been a while since I posted- sorry to abandon you.  Marcus and I spent a few days sightseeing in Charleston to celebrate our engagement anniversary (which will likely be another post itself… get ready for sappy Alyssa) and then I was traveling for work the rest of the week.  But…. I’m back and so glad to be posting again!


(Me & the hubs on Rainbow Row). ❤

Aaaand I’ve got some good news!  You know those crazy Instagrams I’m always posting of mouth-watering meals made by my personal chef/husband?  Well…..I am now bringing those recipes straight to you. Chef Marcus has given me his blessing, and is coming up with some amazing recipes for me to feature on the blog.  What a keeper. ❤

That being said- Marcus whipped up these beautiful scallops and risotto the other night that I had to share (it honestly would have been an injustice to society to not post about this risotto).  It’s super simple to make, and makes you feel like you’re eating at a beachfront restaurant watching the sunset (which is basically what we did… #beachlife).   Here’s the recipe- try  it out this weekend and let me know how it goes. ❤

Seared Scallops with Riesling Risotto – Serves 2


  • 10-20 fresh scallops
  • 1 cup Arborio Italian rice
  • Olive oil
  • 1/2 chopped green bell pepper
  • 1/2 chopped medium sweet onion
  • 10 cherry tomatoes, chopped in half
  • 1 cup Riesling
  • Salt
  • Pepper
  • 3 chicken bouillon cube (see below)
  • 3  cups water (or 3 cups chicken broth, if you want to skip the work of making it yourself)
  1. We’ll start with the risotto- since it takes a bit longer than the scallops.  Throw a bit of olive oil in a medium sized pot, on medium heat.  Let sit for a minute or two, until it has melted to a watery consistency.  Add your bell pepper and onion, and let them simmer until caramelized. img_5518
  2. While waiting on the veggies to caramelize, go ahead and season your scallops.  We kept it simple with Himalayan sea salt and Trader Joe’s pepper, but you can also add a dash of garlic and some lemon for added flavor.  fullsizer-2
  3. At this point, the peppers and onions should be almost good to go!  Throw in your risotto, and stir continuously for a few minutes until the grains turn clear.  Be careful though- as soon as they start to turn clear, move on to the next step to avoid overcooking the risotto. img_5524
  4. Once the grains start to look clear, add your Riesling and cherry tomatoes.  Again, continue to stir until the Riesling has been absorbed by the rice and is a creamy, thick consistency.
  5. While the Riesling is being absorbed, prepare your chicken broth by boiling it in a separate pot.  If you’ve decided to use pre-made chicken broth, simply boil that!  If not- bring your water to a boil and then add the bouillon cubes, until dissolved. img_5532
  6. Once the Riesling has been absorbed, start adding the chicken broth to the risotto, one cup at a time.  Just like with the Riesling, stir until the broth has been dissolved, then repeat until all broth has been absorbed.
  7. As you are adding the broth and finishing the risotto, prepare a pan with olive oil and place on medium heat.  Add your scallops to the pan, flat side down, and let sit on each side for 1-2 minutes on each side, or until lightly golden.  Once both sides are golden brown, remove from the pan and plate.img_5536
  8. Once the broth has completely dissolved into your risotto, stir for 1-2 minutes until grains have thickened into a cream-like consistency.
  9. Plate your risotto, topped with the scallops, and enjoy your seafood dinner!

Note: We added cajun shrimp to our recipe, since we eat enough for an 4 person family.  If you want shrimp as well, follow the steps below!

  1.  Use frozen, peeled/deveined shrimp- thaw under cold water for a few minutes until relatively soft.
  2. Season the shrimp with a cajun or chili lime rub (we love the Trader Joe’s version!).  img_5540
  3. As with the scallops, prepare a pan with olive oil, on medium heat.  Place shrimp in the pan, and cook on each side for 3-4 minutes or until slightly pink.
  4. Serve with your risotto and scallops, and enjoy!

As I mentioned, this is my first time blogging a recipe… so if these directions or unclear, or you try to make the meal and it turns out horribly (or great, hopefully!) pleeeease let me know!  I’m just trying to make the world a better place, one Chef Marcus recipe at a time.

Enjoy your weekend, loves!! Comment with other meals you’d like to see, how this recipe turned out, or anything else your hearts desire. ❤




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s