Pan Seared Scallops Lemon Butter (Print)
Golden seared scallops paired with creamy, lemon-kissed risotto for an elegant, flavorful main dish.
# Ingredient List:
→ Scallops
01 - 16 large sea scallops, cleaned and patted dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt and freshly ground black pepper, to taste
→ Lemon Butter Risotto
05 - 1 ½ cups Arborio rice
06 - 1 small shallot, finely chopped
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - ½ cup dry white wine
10 - 4–4 ½ cups low-sodium chicken or vegetable broth, kept warm
11 - ½ cup freshly grated Parmesan cheese
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon finely grated lemon zest
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh chives or parsley
16 - Lemon wedges
# How-To Steps:
01 - Warm the broth in a small saucepan over low heat; keep it simmering gently throughout the risotto cooking process.
02 - In a large saucepan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the chopped shallot and sauté until translucent, about 2 minutes.
03 - Stir in the Arborio rice and cook, stirring constantly, until the edges become translucent, about 2 minutes.
04 - Pour in the white wine and stir until mostly absorbed by the rice.
05 - Add the warm broth one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. Continue this process until the rice is creamy and al dente, 18–22 minutes.
06 - Stir in Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Remove from heat and cover to keep warm.
07 - Season scallops generously with salt and pepper on both sides. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over high heat.
08 - When the pan is very hot, add scallops without overcrowding. Sear without moving for 1.5–2 minutes until a golden crust forms. Flip and cook another 1–2 minutes until just opaque in the center.
09 - Spoon risotto onto plates. Top with 4 scallops per serving. Garnish with chopped chives or parsley and lemon wedges.
# Expert Suggestions:
01 -
- The risotto transforms into silk through pure patience, no cream required
- Restaurant quality results that make any weeknight feel like a celebration
02 -
- Dry scallops thoroughly with paper towels before seasoning, any moisture prevents proper searing
- Warm broth is essential, cold broth halts the cooking process and ruins the texture
03 -
- Buy dry scallops from a fish counter, not prepackaged ones treated with preservatives
- Test your risottos doneness by biting a grain, it should be tender but still have a tiny white center