1 pound (about 12-15) scallops

olive oil

salt + pepper to taste

1 cup arborio rice

1 medium fennel bulb, cut into 1/2 inch cubes

4 garlic cloves

1 onion, cut into 1/2 inch cubes

1 cup cheese grated from a block of parmesan or pecorino

1/2 cup dry white wine (Ancient Peaks Chardonnay)

6 cups chicken stock

salt and fresh cracked pepper to taste



  1. Line a cookie sheet or large platter with paper towels.
  2. Prepare the scallops: Rinse the scallops thoroughly and place on the paper towel-lined baking sheet. Place in the fridge.
  3. Chop onions (1/2 inch cubes), de-core fennel and chop (1/2 inch cubes).
  4. In a large pot or Dutch oven, heat a few tablespoons of olive oil. Once glistening, add the risotto rice and toast for about 3 minutes. Then, add fennel, onion, salt, pepper, and half of your garlic and sauté until onion and fennel are soft.
  5. In a separate saucepan, heat broth and keep on low to simmer.
  6. Deglaze pan with 1/2 cup of it. Once wine has evaporated, ladle one cup on warm broth into the risotto and continue to add a ladle at a time until each cup is absorbed by the rice. Don’t worry if you have a little broth left over!
  7. Simmer for risotto to soften – about 20 minutes. Add remaining garlic, about 1/2 cup of cheese, and taste. Salt and pepper to taste.
  8. Heat a large skillet (not non-stick), for your scallops on high. Coat with 2 tabelspoons of olive oil. Pull scallops out of the fridge and sprinkle with salt and pepper.
  9. When the skillet is hot, place scallops seasoned side down into the pan. Let sear for about 3-4 minutes and then flip. Finish the second side for 2 minutes and transfer the scallops to a platter.
  10. Pour a glass of Sauvignon Blanc for yourself if you haven’t already, and serve the risotto with scallops!

This recipe was made by Mind in the Butter.