Pan Seared Scallops Lemon (Print)
Succulent scallops paired with creamy, zesty lemon butter risotto for an elegant dinner experience.
# Ingredient List:
→ For the Scallops
01 - 16 large sea scallops, dry-packed
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt and freshly ground black pepper, to taste
→ For the Lemon Butter Risotto
05 - 1 tablespoon olive oil
06 - 2 tablespoons unsalted butter
07 - 1 small shallot, finely diced
08 - 2 garlic cloves, minced
09 - 1 1/2 cups Arborio rice
10 - 1/2 cup dry white wine
11 - 4 cups low-sodium chicken or vegetable broth, kept warm
12 - 1/2 cup freshly grated Parmesan cheese
13 - 2 tablespoons fresh lemon juice
14 - 1 teaspoon lemon zest
15 - Salt and freshly ground black pepper, to taste
→ For the Garnish
16 - 2 tablespoons chopped fresh chives or parsley
17 - Lemon wedges
# How-To Steps:
01 - Pat the scallops completely dry with paper towels and season both sides generously with salt and pepper. Set aside at room temperature while preparing the risotto.
02 - In a medium saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add diced shallot and cook until translucent, about 2 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add Arborio rice to the saucepan and cook, stirring constantly, until the grains are lightly toasted and edges become translucent, 1 to 2 minutes. Pour in the white wine and stir until mostly absorbed by the rice.
04 - Add warm broth, 1/2 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more liquid. Continue this process until rice is creamy and al dente, about 20 to 25 minutes.
05 - Remove risotto from heat. Stir in Parmesan cheese, remaining 2 tablespoons butter, lemon juice, and lemon zest until melted and combined. Season with salt and pepper to taste. Cover and keep warm.
06 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 tablespoon butter. When butter foams, add scallops in a single layer without overcrowding the pan. Sear for 1.5 to 2 minutes per side until golden brown crust forms and scallops are just cooked through. Remove from pan.
07 - Divide lemon butter risotto among 4 warmed plates. Arrange seared scallops atop each portion. Garnish generously with chopped fresh chives or parsley and serve with lemon wedges on the side.
# Expert Suggestions:
01 -
- The way the creamy risotto balances with the seared, sweet scallops feels like something you would order at a restaurant but better because you made it yourself
- Despite looking impressive, the techniques are straightforward and the timing is very forgiving for home cooks
02 -
- Do not move the scallops once they hit the pan, that crust needs uninterrupted contact with the heat to develop properly
- Constant stirring is not necessary for risotto, frequent stirring is enough to release starch and prevent sticking
03 -
- Buy the largest scallops you can find, they sear better and feel more luxurious
- Room temperature scallops cook more evenly, take them out of the fridge 20 minutes before cooking