Save This dish features large sea scallops seared to golden perfection, paired with a creamy risotto infused with tangy lemon butter. Sautéed shallots and garlic toast the Arborio rice before slow cooking it in warm broth, finishing with Parmesan and fresh lemon zest for brightness. The scallops are cooked gently in butter and olive oil to maintain their succulence. Garnished with fresh herbs and lemon wedges, this elegant plate suits dinner parties or special occasions with a sophisticated blend of flavors.
The first time I made scallops for a dinner party, I was absolutely terrified. I had heard all the horror stories about rubbery, overcooked seafood, and I desperately wanted to prove myself wrong. When that golden crust formed and I cut into the first scallop to find it perfectly tender inside, I actually did a little happy dance right there in my kitchen. Now it is my go-to recipe whenever I want to impress without spending hours at the stove.
Last Valentine's Day, I made this for my partner and we ended up eating it standing at the counter because we were too impatient to set the table. The risotto was so creamy we kept sneaking spoonfuls while the scallops rested on a plate nearby. Sometimes the best meals are the ones where you abandon all formalities and just enjoy the food.
Ingredients
- Dry-packed sea scallops: These are crucial because wet-packed scallops release too much moisture and will not sear properly
- Arborio rice: The high starch content creates that signature creamy texture without needing heavy cream
- White wine: Adds acidity and depth that balances the buttery richness
- Fresh lemons: Both juice and zest are essential for that bright finish that cuts through the fat
- Parmesan cheese: Use freshly grated for the best melting and flavor
- Shallots: Milder than onions and perfectly complement the delicate seafood
Instructions
- Prepare the scallops:
- Pat them completely dry with paper towels and season generously with salt and pepper on both sides
- Start the risotto base:
- Heat olive oil and one tablespoon butter over medium heat, then cook shallots until translucent and add garlic for thirty seconds
- Toast the rice:
- Add Arborio rice and stir until grains are lightly toasted and smell nutty, about one to two minutes
- Deglaze with wine:
- Pour in white wine and stir constantly until mostly absorbed by the rice
- Add broth gradually:
- Add warm broth one half cup at a time, stirring frequently until each addition is absorbed before adding more
- Finish the risotto:
- Stir in Parmesan, remaining butter, lemon juice and zest, then season to taste and keep warm
- Sear the scallops:
- Heat olive oil and butter in a large skillet over medium-high heat until butter foams, then add scallops without crowding the pan
- Get that golden crust:
- Cook scallops for one and a half to two minutes per side until golden brown and just cooked through
- Plate it up:
- Divide risotto among plates, top with scallops, and garnish with fresh herbs and lemon wedges
Save My friend Sarah still talks about the time I made this for her birthday dinner. She kept saying she could never make something this elegant at home, but when I walked her through the process she realized it was mostly about patience and good ingredients. Now she makes it better than I do.
Perfecting the Sear
Get your pan properly hot before adding the scallops. You want to hear that satisfying sizzle immediately when they hit the butter. If the pan is not hot enough, you will end up steaming instead of searing, and that rubbery texture everyone fears will become your reality.
Risotto Timing
Start your risotto first because it takes about twenty minutes of constant attention. The scallops cook in under five minutes, so time them so the risotto is done and resting while you quickly sear the seafood. This ensures everything comes to the table at the perfect temperature.
Make It Your Own
Sometimes I add peas or asparagus to the risotto in the last few minutes of cooking for extra color and freshness. You can also swap the herbs for whatever you have on hand. This recipe is wonderfully forgiving once you master the basic technique.
- Try adding a splash of cream to the risotto if you want extra richness
- Grilled lemon halves make a beautiful and tasty garnish
- Leftover risotto makes amazing arancini the next day
Save This dish always makes me feel like a proper chef, even on a random Tuesday night. There is something deeply satisfying about transforming simple ingredients into something so elegant.
Recipe FAQs
- → How do I achieve the perfect sear on scallops?
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Pat scallops dry and season lightly. Use a hot pan with oil and butter, searing each side about 1.5 to 2 minutes without overcrowding to get a golden crust.
- → What type of rice is best for the lemon butter risotto?
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Arborio rice is ideal for risotto due to its high starch content, which creates a creamy texture while remaining al dente.
- → Can I substitute chicken broth for vegetable broth?
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Yes, vegetable broth works well to keep the dish pescatarian while maintaining rich flavor.
- → How do I add brightness to the risotto?
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Fresh lemon juice and zest added at the end provide a zesty brightness that balances the creamy butter and cheese.
- → What garnishes enhance this dish?
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Chopped chives or parsley and lemon wedges add fresh color and brightness complementing the rich flavors.
