Italian Holiday Table: Seared Scallops with Artichoke Risotto
Recipe Type: Main
Cuisine: Italian Inspired
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
  • 2 – 3 Tbls Colavita Extra Virgin Olive Oil
  • 1 Garlic clove, crushed
  • 1 Shallot, diced
  • 1 tsp dried Oregano or Italian herb mixture
  • ½ cup White Wine
  • 1 cup Colavita Arborio Rice
  • 2 ½ cups Vegetable Stock
  • ½ cup Colavita Balsamic Vinegar
  • 1 lb Sea Scallops
  • 1 (9.87 oz) jar Colavita Marinated Artichokes, sliced
  • A few sprigs of Flat Leaf Italian Parsley, chopped with a few leaves left whole to garnish
  • Salt & Pepper to taste
  • Balsamic Glaze
  • Wedges of Lemons
  1. In a large saucepan over medium high heat, add Olive Oil. When oil is hot, add in the crushed garlic and shallots sautéing about 3 – 5 minutes or until shallots are starting to turn golden and soft.
  2. Add in the dry Arborio Rice to the shallots and stir to coat the rice with the olive oil. Keep stirring occasionally until the rice starts to turn very pale golden in color, about 1 minute.
  3. Stir in the White Wine and cook until the wine has been absorbed, now add in the vegetable stock and herbs, giving it a good stir. Cover and simmer on low for about 15 to 20 minutes or until the rice is al dente and liquid is mostly absorbed.
  4. While waiting on the rice, start with the pan seared scallops and artichokes. Rinse and pat scallops completely dry with a paper towel. Sprinkle with some salt and pepper on both sides. Set aside on a paper towel lined plate.
  5. In a large heavy-bottomed skillet or cast iron skillet (preferred), heat olive oil over high heat and start by searing the sliced artichokes to give them some color and heat through, about 1 – 2 minutes. Remove and set aside, keeping warm. Add more olive oil to pan if needed, bring the heat back up and carefully add the Scallops leaving about 1 inch space between them. Allow to cook undisturbed for about 3 minutes, turn scallops and cook for an additional 3 minutes. Scallops should have a crispy, golden color. Remove scallops to a plate and keep warm using a foil tent.
  6. Add the Balsamic vinegar to the hot pan to deglaze pan, stirring well for about a minute. Set aside.
  7. By now the rice should be done, check rice and “fluff” with fork. To test for doneness, rice should be al dente and just slightly creamy. Stir in the fresh chopped parsley, season to taste and add a squeeze of lemon juice, if desired.
  8. Serve pan seared Scallops over a bed of Arborio Rice and drizzle the Balsamic over Scallops. Garnish with more Italian parsley, balsamic glaze and lemon wedges, if desired.
Recipe by Honest Cooking by Mercato Fabbrica at