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Mill Creek wine and food pairing

Spring Pea Risotto with Seared Scallops


For the risotto:
1 ½ cups Arborio Rice
2 small (1 large) shallot – Finely chopped
1 clove garlic – finely minced
¾ cup shelled English peas
½ cup wine
1-2 tbsp. butter
¾ cup freshly grated parmesan
3-4 cups chicken broth
chopped flat leaf parsley for garnish
salt and pepper to taste

For the scallops:
10-12 fresh scallops
1-2 tbsp. butter
salt and pepper
1 tbsp. grapeseed oil (or other high heat cooking oil)


Melt butter over medium heat in a large nonstick saucepan, add the shallots and garlic and cook for 3-5 minutes or until translucent and aromatic.

Add the rice to the saucepan, turn the heat to medium high and toast the rice until it is chalky white and opaque.
Add the wine to the saucepan and allow to cook off.

Then, start adding your broth to the rice, ½ cup at a time, stirring frequently until the rice has absorbed almost all the liquid before adding the next ½ cup. When you have added almost all of the broth, add the peas to the risotto along with a ladle of broth.

Once the rice is cooked to al dente, turn the heat to low, and add ½ cup of the parmesan cheese, and allow to rest while you continue with the scallops.

For the scallops, you’ll want to season both sides of them while the rice is cooking, with the salt and pepper. Then get a heavy bottomed pan heating up over high medium heat, and add the butter and oil. When the pan is hot enough, add the scallops—taking care not to crowd the pan, and sear for 2-3 minutes per side (a minute more if you’ve got really big scallops!). Remove from the pan, and serve immediately with the risotto. Garnish with parsley and the remaining grated parmesan.

Pour yourself a glass of wine and enjoy!

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