Creamy Pea and Mint Risotto Recipe with Seared Scallops Easy Guide

Written by

maria

Posted on January 12, 2026

creamy pea and mint risotto - featured image

Seafood Recipes

January 12, 2026

Post title

Jump to Recipe

Let me tell you, the moment the aroma of fresh peas, mint, and sizzling scallops fills the kitchen, you know something special is happening. The first time I made this creamy pea and mint risotto with seared scallops, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a rainy weekend, and I decided to try my hand at a dish that felt both comforting and fancy. Years ago, when I was knee-high to a grasshopper, my grandma used to make risotto with whatever fresh herbs she had on hand, but this fresh pea and mint version feels like a bright, fresh update that I wish I’d discovered way sooner.

Honestly, my family couldn’t stop sneaking those scallops off the pan, and I can’t really blame them. The creamy risotto paired with the sweet, slightly grassy peas and the refreshing hint of mint brightens every bite. This recipe is dangerously easy to pull together, yet it delivers pure, nostalgic comfort with every spoonful. Whether you’re looking for a show-stopping dinner for guests or a sweet treat for your kids who love their greens disguised, this dish fits the bill perfectly. You know what? It’s also a fantastic way to brighten up your Pinterest cookie board with something a little savory and utterly delicious.

I’ve tested this creamy pea and mint risotto recipe with seared scallops more times than I can count (in the name of research, of course), and it’s now a staple for family gatherings, gifting, and those special weekday dinners when you want to feel like you’re treating yourself. This recipe feels like a warm hug on a plate, and you’re going to want to bookmark it, trust me.

Why You’ll Love This Creamy Pea and Mint Risotto with Seared Scallops Recipe

From my kitchen trials to family table approvals, this recipe ticks all the boxes for a comforting yet elegant meal. Here’s why you’ll love making and eating this creamy pea and mint risotto with seared scallops:

Quick & Easy: Comes together in under 40 minutes, perfect for busy weeknights or last-minute dinner plans.
Simple Ingredients: No fancy grocery trips needed; you likely have most of these pantry staples and fresh peas at your fingertips.
Perfect for Dinner Parties: Impress your guests with a dish that looks gourmet but is surprisingly straightforward.
Crowd-Pleaser: The bright mint and sweet peas paired with buttery scallops always get rave reviews from both kids and adults alike.
Unbelievably Delicious: The creamy, rich risotto texture combined with the fresh, herbaceous notes gives you a next-level comforting meal.

What sets this creamy pea and mint risotto apart is the way the mint is delicately folded in at just the right moment—giving it a fresh, vibrant flavor without overpowering the delicate sweetness of the peas. Plus, searing the scallops in a hot pan until they have that golden crust adds a beautiful textural contrast that brings the whole dish together. This isn’t just another risotto recipe; it’s the best version you’ll keep coming back to because it’s both sophisticated and approachable.

It’s comfort food with a breath of fresh air—lighter, brighter, but still soul-soothing. Whether you’re impressing your in-laws or just craving something that feels special after a long day, this is the recipe you’ll want on speed dial.

What Ingredients You Will Need

This creamy pea and mint risotto with seared scallops recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most are pantry staples or easy to find fresh at the market, making this dish wonderfully accessible.

Arborio rice (1 ½ cups / 300 g): The classic choice for risotto, it gives that creamy, chewy texture.
Fresh or frozen peas (1 ½ cups / 225 g): I prefer fresh when in season, but frozen works just as well (just thaw before use).
Fresh mint leaves (¼ cup / 10 g): Adds that bright, refreshing flavor that lifts the dish.
Dry white wine (½ cup / 120 ml): Adds acidity and depth to balance the creaminess.
Vegetable or chicken stock (5 cups / 1.2 liters): Warmed before adding to the rice for smooth cooking.
Shallots (1 medium, finely chopped): Provides a subtle sweetness and aromatics.
Garlic (2 cloves, minced): For a gentle background punch of flavor.
Unsalted butter (3 tbsp / 45 g): For richness and silkiness in the risotto.
Parmesan cheese (½ cup / 50 g, grated): I recommend a good quality Parmigiano-Reggiano for best flavor.
Large sea scallops (12 scallops): Fresh, dry-packed scallops are best for that caramelized crust.
Olive oil (2 tbsp / 30 ml): For searing the scallops.
Salt and freshly ground black pepper: To taste.

Ingredient Tip: When selecting scallops, look for ones labeled “dry” instead of “wet” as they sear better without releasing excess water. For a dairy-free version, swap butter for olive oil and Parmesan for a nutritional yeast sprinkle—still delicious!

Equipment Needed

Large sauté pan or skillet: For searing scallops. A heavy-bottomed pan works best to get that golden crust.
Medium to large saucepan or deep skillet: For cooking the risotto. Wide pans help with even cooking.
Wooden spoon or silicone spatula: For stirring the risotto gently without scratching cookware.
Measuring cups and spoons: To keep your ingredient ratios spot on.
Fine grater or Microplane: For grating Parmesan cheese fresh.
Small bowl: To keep warm stock handy while cooking.
Tongs or spatula: Handy for flipping scallops carefully.

If you don’t have a heavy skillet for searing scallops, a cast iron pan or stainless steel pan will work beautifully. I’ve used both and found cast iron gives the best crust. For budget-friendly options, a non-stick pan will suffice but be careful with the heat to avoid steaming scallops.

Preparation Method

Prepare your stock: Warm the vegetable or chicken stock in a saucepan over low heat. Keep it at a gentle simmer while you cook the risotto (about 5 minutes prep).
Sauté shallots and garlic: In a large skillet, melt 1 tablespoon of butter over medium heat. Add finely chopped shallots and cook until translucent, about 2-3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant (watch closely, garlic burns fast!).
Toast the Arborio rice: Add the Arborio rice to the skillet, stirring constantly to coat the grains with butter and shallot mixture. Toast the rice until it’s slightly translucent around the edges but still opaque in the middle, about 2 minutes.
Deglaze with white wine: Pour in the dry white wine and stir until it’s mostly absorbed by the rice, about 2-3 minutes. This step adds brightness and depth.
Add stock gradually: Begin ladling warm stock into the rice, about ½ cup (120 ml) at a time. Stir frequently and wait until most of the liquid is absorbed before adding more. This process takes around 18-20 minutes. The risotto should be creamy and the rice tender but with a slight bite.
Cook peas and mint: About halfway through cooking the risotto, stir in the peas to cook with the rice. Just before finishing, chop and fold in fresh mint leaves for that refreshing burst of flavor.
Finish risotto: Stir in the remaining 2 tablespoons of butter and grated Parmesan cheese. Season to taste with salt and freshly ground black pepper. Keep warm while you cook the scallops.
Prepare scallops: Pat scallops dry with paper towels (this is key to a good sear). Season both sides with salt and pepper.
Sear scallops: Heat olive oil in a heavy skillet over medium-high heat until shimmering. Place scallops in the pan, leaving space around each. Cook without moving them for 2-3 minutes until a golden crust forms. Flip and cook the other side for 1-2 minutes. They should feel firm but springy to the touch. Remove from heat.
Serve: Spoon creamy pea and mint risotto into warm bowls, top each serving with 3 seared scallops, and garnish with a few mint leaves or a sprinkle of Parmesan if desired.

Pro Tip: Keep stirring the risotto gently but consistently to coax out that creamy starch, but don’t overdo it—you want tender grains, not mush. And don’t rush the scallops! Patting them dry and letting them sear undisturbed is the secret to that perfect crust.

Cooking Tips & Techniques

Risotto can feel intimidating, but honestly, this creamy pea and mint risotto with seared scallops is surprisingly forgiving if you follow some key tricks. First, warming your stock before adding it keeps the cooking process steady and prevents the rice from cooling down, which can slow cooking.

When stirring the risotto, think gentle and patient, not aggressive. Stirring too hard can break the grains, making the texture mushy. I learned this the hard way after a batch turned into risotto soup (lesson noted!). The magic is in coaxing out the rice’s creamy starch gradually, which is why adding stock bit by bit is crucial.

For the scallops, drying them thoroughly is non-negotiable. Wet scallops steam rather than sear, and you won’t get that beautiful golden crust. I’ve found that cooking them in a very hot pan with just olive oil, no butter, prevents burning while still sealing in that sweet flavor.

Timing-wise, I like to start the risotto first and have the scallops ready to go once the rice is almost done. That way, everything comes together piping hot, and you don’t risk overcooking the scallops. Multitask by prepping your mint and peas while the stock warms to save time.

Lastly, taste often! Risotto is all about adjusting seasoning and texture. If it feels too firm before the stock is gone, add a splash more liquid. If it’s too thick, a little extra butter or cheese can smooth things out beautifully.

Variations & Adaptations

This creamy pea and mint risotto with seared scallops is wonderfully versatile, and I love how you can easily tweak it to suit different tastes or dietary needs.

Vegetarian version: Simply omit the scallops and add sautéed mushrooms or roasted cauliflower florets instead. Use vegetable stock to keep it fully plant-based.
Seasonal swaps: In the fall or winter, swap peas and mint for butternut squash and sage for a cozy twist. Or try asparagus in spring for a fresh bite.
Low-carb alternative: Substitute Arborio rice with cauliflower rice, cooking it gently with broth and stirring in peas and mint at the end. Skip the scallops or add grilled shrimp for protein.
Flavor boosts: Add a squeeze of lemon juice right before serving to brighten flavors, or a pinch of chili flakes for subtle heat.
Personal twist: I once added a splash of cream at the end for an ultra-luxurious texture—dangerously good but optional!

Serving & Storage Suggestions

Serve your creamy pea and mint risotto with seared scallops immediately for the best texture and flavor. The risotto should be warm, creamy, and just a bit loose—not dry or clumpy. Garnish with a few fresh mint leaves or a light drizzle of good olive oil to finish.

This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio, which complements the fresh peas and balances the richness of the scallops. A light mixed green salad with lemon vinaigrette also makes a lovely side.

If you have leftovers, store risotto and scallops separately in airtight containers in the refrigerator for up to 2 days. To reheat risotto, gently warm it in a pan with a splash of stock or water, stirring often to restore creaminess. Scallops are best reheated quickly in a hot pan for just a minute or two to avoid rubberiness.

Flavors in risotto often deepen after a day, so it can taste even better the next day—as long as the texture is restored properly!

Nutritional Information & Benefits

This creamy pea and mint risotto with seared scallops is not only delicious but packs a nice nutritional punch. A serving provides approximately 450-500 calories, with a good balance of protein from the scallops and carbohydrates from the Arborio rice. Peas add fiber, plant-based protein, and vitamins like C and K, while mint offers antioxidants and a refreshing touch.

Sea scallops are low in fat but high in lean protein and essential minerals like magnesium and potassium, which support muscle and nerve function. Using a moderate amount of butter and Parmesan keeps the dish rich but balanced.

For those watching gluten intake, this recipe is naturally gluten-free as long as your stock and other ingredients are checked. It’s a great choice for a wholesome, nutrient-rich meal that feels indulgent without being heavy.

Conclusion

So, why is this creamy pea and mint risotto with seared scallops worth every minute you spend in the kitchen? Because it’s a dish that feels like a celebration of fresh ingredients and simple techniques coming together in perfect harmony. You can easily tweak it to your taste or dietary needs, but the core flavors—creamy, bright, and savory—always shine through.

I love this recipe because it brings a little bit of elegance to weeknight dinners without any fuss, and it’s become a favorite for special occasions in my home. Give it a try, tweak it to your liking, and let me know how it turns out! Don’t forget to share your adaptations or any questions you have in the comments below—I love hearing from you.

Remember, cooking is all about joy and discovery, so have fun with this creamy pea and mint risotto with seared scallops. You’re going to want to make it again and again!

FAQs About Creamy Pea and Mint Risotto with Seared Scallops

Can I use frozen peas instead of fresh?

Yes! Frozen peas work great—just thaw them before adding to the risotto so they cook evenly without watering down the dish.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite (al dente). It takes about 18-20 minutes of gradually adding stock and stirring. The texture should be creamy and not dry.

What if I don’t have white wine?

You can substitute with extra stock and a splash of lemon juice or white wine vinegar to add acidity, but keep it light so it doesn’t overpower the delicate flavors.

Can I prepare this dish ahead of time?

Risotto is best served fresh, but you can make it a day ahead and gently reheat with a little stock to restore creaminess. Cook scallops right before serving for best texture.

How do I get a good sear on scallops?

Pat them very dry, heat your pan until it’s shimmering hot, and don’t move them once you place them in the pan until a crust forms—about 2-3 minutes per side depending on size.

Pin This Recipe!

❤️

Did you love this recipe?

Get weekly recipes, tips & exclusive content delivered to your inbox.

Subscribe Now