Seared scallops on pea and mint risotto

Seared scallops on pea and mint risotto
  • Serves icon Serves 6
  • Time icon Ready in 35 minutes

Lightly seared scallops sit on a summery risotto flavoured with peas and fresh mint. It’s a lovely dish – impressive, but easy to make


  • 15g unsalted butter
  • 1 tbsp olive oil
  • 300g roeless scallops, thawed if frozen
  • Fresh baby mint leaves, to serve

For the pea and mint risotto

  • 1.2 litres chicken or vegetable stock
  • 75g butter
  • 8 spring onions, trimmed and finely chopped
  • 225g risotto rice
  • 50ml dry white vermouth or white wine
  • 225g freshly shelled or frozen peas
  • 2 tbsp chopped fresh mint
  • 25g Parmesan, finely grated


  1. Make the risotto. Put the chicken or vegetable stock in a saucepan, bring to the boil and keep hot over a low heat.
  2. Melt 50g of the butter in a medium pan, add the spring onions and cook gently for 1 minute. Add the rice and stir until all the grains are coated in butter. Add the vermouth or white wine and simmer, stirring, until it has nearly disappeared. Add a ladleful of stock and stir over a medium heat until it is nearly all absorbed, then add another. Continue like this for 20-25 minutes or until al dente.
  3. Meanwhile, cook the peas in a pan of boiling salted water for 4-5 minutes, until tender. Drain well, tip into a food processor and add the remaining butter and chopped mint. Process until smooth, then set aside.
  4. When the risotto has 4 minutes to go, heat a large non-stick, heavy-based frying pan over a high heat until smoking hot. Reduce the heat to medium-high, add the butter, olive oil and half the scallops and sear for 1 minute, seasoning with salt and pepper as they cook. Quickly turn them over, season again and cook for another minute. Spoon them onto a plate and keep warm while you cook the remainder.
  5. When the rice is tender but still a little al dente in the centre, stir in the pea purée, Parmesan and salt and pepper. Spoon onto 6 warmed serving plates and pile the scallops on top. Serve immediately, scattered with baby mint leaves.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Read what others say...

  1. I love this recipe because its lovely and fresh and great eaten on a summers day outside in the sun with a cold glass of Gavi. Try it you will not be disappointed.

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Scallop recipes

Scallops with lemon, basil and chilli brown butter

We used delicious. Produce Award-winning scallops, from The Ethical Shellfish Company, to create this simple...

Save recipe icon Save recipe icon Save recipe

Scallop recipes

Pan-fried scallops with runner beans

The secret to making this sophisticated scallop dish is using the freshest seasonal ingredients. Runner...

Save recipe icon Save recipe icon Save recipe

Risotto recipes

Fennel and mascarpone risotto with scallops and prosciutto

This luxurious risotto recipe works well as an indulgent supper or as a dinner party...

Save recipe icon Save recipe icon Save recipe

Scallop recipes

Scallops with minted peas

This sublime lightly spiced scallop dish with delicious minted pea purée makes an impressive starter...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.