Pan Seared Scallops Lemon Butter (Printable View)
Tender scallops with creamy lemon-infused risotto offer a rich, flavorful dining experience.
# What You'll Need:
→ 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 finely 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 more. Continue this process until the rice is creamy and al dente, 18–22 minutes total.
06 - Stir in Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Remove from heat and cover to keep warm while preparing scallops.
07 - Season the scallops generously with salt and freshly ground black pepper on both sides.
08 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over high heat. 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 and top with 4 scallops per serving. Garnish with chopped chives or parsley and lemon wedges.
# Expert Advice:
01 -
- The way the creamy risotto balances the crisp scallop crust feels like having a personal chef in your kitchen
- Lemon brightens everything so rich flavors never feel heavy on your palate
- Each step builds confidence even if youve never cooked seafood before
02 -
- Scallops must be patted completely dry or they will steam instead of sear, no matter how hot your pan gets
- Risotto requires constant attentionwalk away and itll stick or become gummy before you return
- Overcooked scallops turn rubbery and tragic, so remove them while they still look slightly underdone in the center
03 -
- Buy dry scallops not treated with sodium tripolyphosphate, as wet scallops never develop proper crust
- A cast iron or stainless steel pan sears better than nonstick for scallops, creating superior browning