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Wild Sea Scallop and Asparagus Risotto

Wild Scallop Risotto
Recipe Date: October 5, 2021
Difficulty: Easy
Measurements: Imperial (US)


  • 3 cups organic chicken broth
  • 1/2 cup Beaver Creek Vineyards organic/ Biodynamic Fumé Blanc
  • 3/4 cup organic arborio rice from Thrive market
  • 12 ounces seared wild sea scallops from thrive market
  • 1 pound organic asparagus, trimmed, cut into 2-inch lengths oven roasted with lemon and olive oil
  • 1 large organic leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed
  • 2 tablespoons organic extra-virgin olive oil
  • 3 tablespoons organic unsalted butter
  • 1/3 cup grated parmesan cheese
  • 1 organic lemon - juice and zest
  • 1/4 cup chopped organic fresh parsley
  • 2 tablespoons chopped organic fresh chives
  • Freshly ground pepper
  • Sea salt


  1. Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, stirring occasionally, until softened, about 5 minutes. Add the rice, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
  3. Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, 25-40 minutes. (If you have used up all the broth and the rice is not yet tender, stir in a little hot water.)
  4. During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
  5. Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops and asparagus; sprinkle with the remaining lemon zest.

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