Scallop Risotto Recipe from Earls

It’s hard to find the right word to describe this dish in its entirety, but we’ll try. Earls Scallop Risotto is . . . decadent. In the “I seriously deserve this,” “I’ve earned this,” or “This dish is my love language” kind of way. Brilliantly created by Chef Hamid Salimian, it takes inspiration from an Italian classic, elegantly paired with rich, seared scallops and braised mushrooms to give the dish an incredible depth of flavour. While you may think that cooking scallops is a next-level chef skill, it’s actually quite approachable, even for a novice. Just keep an eye on your pan while searing to keep them from overcooking, and you’ll be enjoying the fruits of your labour with pride.

Scallop Risotto

Scallop Risotto

Serves 4 – 6


  • 1 lb (450 g) 10 to 20 count scallops Sea salt to taste
  • ½ cup (125 mL) olive oil
  • 8 oz (225 g) cauliflower, cut into florets approximately 1½ inches (4 cm)
  • 2 tbsp (30 mL) confit garlic butter
  • Cooked risotto (recipe follows) Clam vinaigrette (recipe follows)
  • 1 oz (30 g) pea shoots, for garnish (about 1 bunch)


1. Pat the scallops dry with a paper towel and season lightly with sea salt.

2. Heat the olive oil in a nonstick frying pan over medium-high heat until it ripples. Gently place the scallops and cauliflower florets in the pan.

3. Sear the scallops and cauliflower for approximately 2 minutes on the first side until golden brown. Flip and sear for an additional minute.

4. Turn off the heat and add the garlic butter to the pan, swirling to coat the scallops and cauliflower.

5. Divide the risotto evenly into individual bowls. Place the scallops and cauliflower on top of the risotto.

6. Drizzle with the clam vinaigrette and garnish with the pea shoots.


Cooked Risotto


  • 3 cups (750 mL) chicken or vegetable stock
  • White wine clam stock (recipe follows) 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) butter
  • ½ shallot, diced
  • 2 cups (500 mL) Arborio rice
  • 1 cup (250 mL) white wine
  • ½ tsp sea salt
  • ½ cup (125 mL) grated Parmesan cheese 3 tbsp (45 mL) chopped chives
  • 3 tbsp (45 mL) chopped basil


1. Bring the chicken or vegetable stock to a boil in a pot on the stove over high heat or in the microwave. Set aside.

2. Bring the white wine clam stock to a boil in a pot over the stove on high heat or in the microwave. Set aside.

3. Heat a pot on your stove over medium heat and add the olive oil and butter.

4. Once the butter has melted and mixed with the olive oil, add the diced shallot. Sauté lightly until the shallots are translucent.

5. Add the Arborio rice and mix well. Lightly sauté the rice until the tips of the grains start to turn opaque.

6. Add the white wine and salt. Reduce the heat to low.

7. While the wine is being absorbed by the rice, slowly stir the mixture. Add the chicken or vegetable stock slowly, 1 cup at a time
while stirring, allowing the stock to be absorbed before adding the next cup. Continue this process until all the liquid is absorbed into the rice. Taste the rice; it should be al dente.

8. Gently stir in the white wine clam stock, Parmesan cheese, chives and basil. Remove from the heat. Set aside until ready to plate.


Clam Vinaigrette


  • 1 tsp (5 mL) lemon zest
  • 2 tbsp (30 mL) freshly squeezed lemon juice
  • ½ tsp (2.5 mL) clam base (store-bought)
  • ¼ tsp (1.25 mL) minced garlic 2 tbsp (30 mL) olive oil


Place all the ingredients in a mixing bowl and whisk together to emulsify. Can be stored in an airtight container in the refrigerator for up to 3 days.


White wine clam stock


  • 2 tbsp (30 mL) white wine
  • 2 tbsp (30 mL) heavy cream
  • ½ tsp (2.5 mL) clam base (store-bought)
  • ¼ tsp (1.25 mL) minced garlic 4 tbsp (60 mL) cold water


Place all the ingredients in a mixing bowl and whisk until fully combined. Can be stored in an airtight container in the refrigerator for up to 4 days.


Earls cookbook

The Earls 40th Anniversary Commemorative Cookbook offers over 120 beloved Earls recipes spanning across food and beverage to keep you prepared for every holiday occasion. New to hosting, interested in picking up culinary as a hobby or simply gifting that special chef in your life? You’ve found the perfect gift.



About Demian Vernieri 519 Articles
Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.