Scallop Quinoa Risotto


Um, yes… I have no valid excuses for not updating besides being lazy. I mean, a girl needs a vacation every now and then, right? (so what if it was a really long vacation, I needed it)

So, I made this dish for my boyfriend and I one weeknight for dinner and now I cannot stop thinking about it. My boyfriend raved about this dish and he doesn’t raved about much (besides soup dumplings). So for me, that was a huge indicator that I made something special.

This is a take on a very traditional italian dish. I basically substituted risotto rice with quinoa. Replacing the arborio rice with quinoa was genius idea because quinoa has so many more health benefits and protein.

**I used the same large wide saucepan for each step. I don’t like (I mean I LOATHE) washing dishes. I just wiped it with a wet paper towel when I started in the risotto step.


  • 3 tbsp of olive oil, divided
  • 2 tbsp of butter, divided
  • 4 garlic gloves, minced
  • 1 cup of mushrooms, sliced (use whichever you like, I used baby bellas bc that’s all my local supermarket carried)
  • salt & pepper
  • 1/2 yellow onion, diced
  • 1 cup uncooked quinoa
  • 1/2 cup dry white wine
  • 4-cups of fat-free chicken broth or vegetable broth
  • 1/2 lb of sea scallops
  • 1/4 cup of parmesan cheese, grated
  • handful of parsley leaves, roughly chopped

In a pot, bring the broth to a gently simmer while cooking the risotto. This will maintain the cooking temperature of the risotto as you make it and also speed up the process.

Heat 1 tbsp olive oil and butter in a large wide saucepan on medium heat. Add 2 tbsp of garlic and then mushrooms; sprinkle with salt and pepper. Saute until soften and brown, about 5 minutes. Set aside in a bowl.

Using the same pan on high heat, add 1 tbsp olive oil and remainder of butter. (Remember to have on HIGH heat to ensure a great sear on the scallops). Sprinkle salt and pepper to the sea scallops, add to the pan and pan sear, 2 minutes each side. Set aside.

In a saucepan, add remaining olive oil on medium heat. Add onions and garlic; stir for a few minutes until translucent (be careful not to burn the garlic). Add quinoa for 1-2 minutes, until fragrant and toasted. Pour wine and stir until liquid has been absorbed.

Pour the heated broth to the quinoa, one small ladle at a time. Stir constantly until the liquid has been absorbed, then ladle in more broth. Continue adding broth and and stirring until quinoa is cooked (no longer crunchy), about 25-30 minutes. Sprinkle in salt and pepper to taste, parmesan cheese and and mushrooms, gently stir. Top with succulent scallops and garnish with chopped parsley!

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4 Comments on Scallop Quinoa Risotto

  1. terry
    June 29, 2013 at 12:51 am (7 years ago)

    The dish looks and sounds wonderful. Thanks Rose

    • Rosie
      June 30, 2013 at 2:12 pm (7 years ago)

      Your welcome Terry. I trust that you will try this. You will not regret it!

  2. MeiMei
    July 8, 2013 at 7:03 pm (7 years ago)

    Made this dish this past weekend! It was so simple and delicious! Added asparagus and mushroom to the quinoa risotto. Was soooo good! Thanks, pretty lady!

  3. Marisa
    July 15, 2013 at 4:15 pm (7 years ago)

    Made it for lunch with the future in-laws yesterday. It was delicious!