Gluten-Free Scallop Risotto

Ingredients

• 1.5 lbs sea scallops, patted very dry 1.5 lbs sea scallops, patted very dry
• 2 tbsp olive oil 2 tbsp olive oil
• 1 medium shallot, finely minced 1 medium shallot, finely minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1.5 cups Arborio rice 1.5 cups Arborio rice
• 0.5 cup dry white wine (optional, ensure GF) 0.5 cup dry white wine (optional, ensure GF)
• 6 cups GF chicken or vegetable stock, warmed 6 cups GF chicken or vegetable stock, warmed
• 2 tbsp GF tamari or coconut aminos 2 tbsp GF tamari or coconut aminos
• 2 tbsp unsalted butter (or dairy-free alternative) 2 tbsp unsalted butter (or dairy-free alternative)
• 0.25 cup Parmesan cheese, grated (or nutritional yeast for dairy-free) 0.25 cup Parmesan cheese, grated (or nutritional yeast for dairy-free)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste 0.5 tsp black pepper, or to taste
• 2 tbsp fresh parsley, chopped, for garnish 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. 1

   Pat the sea scallops completely dry with paper towels, as this is crucial for achieving a good sear. Season them generously on both sides with salt and black pepper, about 1 teaspoon of salt and 0.5 teaspoon of pepper in total.

2. 2

   Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it shimmers. Carefully add the seasoned scallops in a single layer, ensuring not to overcrowd the pan; cook in batches if necessary. Sear for about 1.5 to 2 minutes per side, until they develop a beautiful golden-brown crust and are just opaque in the center. Remove the seared scallops from the pan and set them aside on a plate.

3. 3

   Add the remaining 1 tablespoon of olive oil to the same pan over medium heat. Add the minced shallot and cook, stirring frequently, until softened and translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. 4

   Stir in the Arborio rice and toast it for about 1-2 minutes, stirring constantly, until the edges of the grains appear slightly translucent. If using, pour in the dry white wine and cook, stirring, until it has been almost completely absorbed, about 2-3 minutes. This step adds a subtle depth of flavor.

5. 5

   Begin adding the warmed GF chicken or vegetable stock, one ladleful at a time, stirring frequently. Allow each addition of stock to be almost fully absorbed by the rice before adding the next ladleful. Continue this process for about 20-25 minutes, or until the Arborio rice is creamy and al dente, meaning it's tender but still has a slight bite. Stir in the GF tamari or coconut aminos during the last 5 minutes of cooking.

6. 6

   Once the risotto has reached your desired creamy consistency, remove the pan from the heat. Stir in the unsalted butter (or dairy-free alternative) and grated Parmesan cheese (or nutritional yeast) until melted and well combined, creating a luxurious finish. Taste and adjust seasoning with additional salt and pepper if needed.

7. 7

   Gently fold the seared scallops back into the risotto, just to warm them through, for about 1 minute. Serve the gluten-free scallop risotto immediately in shallow bowls, garnished with fresh chopped parsley for a vibrant touch.

Nutrition (per serving)

Tips & Notes

• Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).