Description
Rich Italian Squid Ink Risotto with seared scallops delivers an elegant maritime experience from Venice’s coastal kitchens. Creamy arborio rice bathed in midnight-black sauce pairs perfectly with caramelized scallops for an unforgettable gourmet journey you’ll savor.
Ingredients
Scale
- 1½ lbs sea scallops (thoroughly rinsed and dried)
- 1 cup arborio rice
- 3 cups seafood stock (or vegetable stock)
- 2 tbsps butter
- 2 tbsps olive oil
- ⅓ cup dry white wine
- 1 shallot (diced, medium)
- 3 garlic cloves (minced)
- 1 tsp squid ink (or more for a richer color)
- salt and pepper, to taste
- fried sage leaves for garnish (optional)
Instructions
- Warm the seafood stock in a medium saucepan over medium-high heat, then reduce to low to maintain temperature.
- Melt butter and olive oil in a dutch oven or large sauté pan over medium-high heat. Sauté shallots and garlic for 1-2 minutes until fragrant.
- Add arborio rice, stirring to coat completely with butter. Toast rice until translucent with an opaque center, approximately 2 minutes.
- Pour white wine into the pan, allowing it to simmer and reduce completely. Incorporate one teaspoon of squid ink, creating a deep black color.
- Gradually add hot seafood stock in ½ to 1 cup increments, stirring continuously. Wait for each liquid addition to be fully absorbed before adding more.
- After 15 minutes, test rice for doneness. The risotto should be creamy with a slight firmness. Adjust seasoning with salt and pepper.
- For scallops, heat butter and oil in a separate sauté pan until smoking, around 400°F.
- Season scallops with salt and pepper. Place carefully in the hot pan, ensuring spacing between each piece.
- Sear scallops for 1½ minutes per side, developing a golden-brown crust while maintaining a translucent center.
- Plate risotto and top with freshly seared scallops immediately.
Notes
- Choose arborio rice for authentic, creamy risotto texture that absorbs liquid perfectly without becoming mushy.
- Keep seafood stock warm during cooking to maintain consistent temperature and prevent rice from cooling down when adding liquid.
- Stir risotto frequently but gently to release rice starches, creating that signature luxurious, velvety consistency without breaking grains.
- Adjust squid ink quantity based on desired color intensity; start with less and gradually increase for deeper black hue without overwhelming seafood flavor.
- Pat scallops completely dry before searing to ensure beautiful golden-brown crust and prevent steaming instead of caramelization.
- Use high-quality fresh scallops for best results, preferably dry-packed sea scallops without added preservatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 402 kcal
- Sugar: 1 g
- Sodium: 490 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 72 mg