Grapefruit Risotto WITH Seared Scallops
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A creamy grapefruit risotto topped with seared scallops, featuring notes of citrus and thyme. This elegant dish is perfect for a date-night dinner.
Ingredients
- 3 tbsp unsalted butter divided
- 1 large shallot minced
- 1 cup arborio rice
- 1/4 cup white wine
- 1 cup grapefruit juice freshly squeezed
- 1 tsp fresh thyme minced
- salt
- black pepper
- 0.5 grapefruit peeled and segmented
- 4 large scallops
- salt
- pepper
- 1 tbsp unsalted butter
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 54.5 mg
- Iron: 1.34 mg
- Magnesium: 45.1 mg
- Phosphorus: 245 mg
- Potassium: 493 mg
- Zinc: 0.81 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup arborio rice
- 1/4 cup white wine
- salt
- black pepper
- 4 large scallops
- salt
- pepper
- 1 tbsp unsalted butter
Prepare
- 3 tbsp unsalted butter, divided
- Mince 1 large shallot
- 1 cup grapefruit juice, freshly squeezed
- Mince 1 tsp fresh thyme
- 0.5 grapefruit, peeled and segmented
Let's Cook
-
Step 1.
Bring 4 cups water to a simmer in a small saucepan. Reduce heat to low, cover, and keep warm.
-
Step 2.
In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the minced shallot and cook, stirring, until translucent, about 2 minutes.
-
Step 3.
Add the arborio rice to the skillet and stir until fragrant and coated with butter, about 2 minutes.
-
Step 4.
Pour in the white wine and stir constantly until fully absorbed.
-
Step 5.
Add the grapefruit juice and simmer, stirring constantly, until fully absorbed.
-
Step 6.
Begin adding the warm water, ½ cup at a time, stirring constantly and waiting until each addition is fully absorbed before adding the next. Continue until the rice is tender and creamy, about 25 minutes total; you may not need all the water (about 3 cups is typical).
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Step 7.
While the risotto cooks, pat the scallops dry with paper towels and season with a pinch of salt and pepper.
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Step 8.
When the risotto is done, stir in the fresh thyme, remaining 1 tablespoon butter, and salt and pepper to taste. Gently fold in the grapefruit segments. Divide risotto between two serving bowls.
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Step 9.
In a large nonstick skillet, melt 1 tablespoon butter over medium-high heat until melted and the foam subsides. Add the scallops and sear until golden brown, 1 to 1½ minutes per side.
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Step 10.
Arrange the seared scallops on top of the risotto and serve immediately.