Pan Seared Scallops Lemon (Printable View)
Tender scallops paired with creamy lemon butter risotto for an elegant main course.
# What You'll Need:
→ 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 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the diced shallot and cook until translucent and softened, about 2 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Add the Arborio rice to the saucepan and cook, stirring constantly, until the grains are lightly toasted and have a nutty aroma, 1 to 2 minutes. Pour in the white wine and stir until mostly absorbed by the rice.
04 - Add the 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 the rice is creamy and al dente, about 20 to 25 minutes total.
05 - Remove the saucepan from heat. Stir in the Parmesan cheese, remaining 2 tablespoons butter, lemon juice, and lemon zest until fully incorporated. Season with salt and pepper to taste. Cover and keep warm.
06 - While the risotto finishes, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 tablespoon butter. When the butter foams, add the scallops in a single layer without overcrowding the pan. Sear for 1.5 to 2 minutes per side until golden brown and just cooked through. Work in batches if necessary. Remove from pan and set aside.
07 - Divide the lemon butter risotto among four serving plates. Arrange 4 seared scallops on top of each portion. Garnish generously with chopped fresh chives or parsley and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The combination of silky risotto and crispy seared scallops feels like something you would order at a fancy restaurant
- Lemon cuts through the richness making every bite feel balanced and light
02 -
- Do not move the scallops around once they hit the pan or you will not get that beautiful golden crust
- Keep your broth warm in a separate saucepan while making risotto so it absorbs evenly and does not stop the cooking process
03 -
- Buy the freshest scallops you can find and ask your fishmonger for dry-packed
- Have everything measured and prepped before you start cooking because risotto waits for no one