Pan Seared Scallops Lemon (Printable version)
Golden scallops atop creamy lemon risotto create a luxurious and flavorful meal.
# 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 Make It:
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 the next. Continue this process until the rice is creamy and al dente, 18–22 minutes.
06 - Stir in the Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Remove from heat and cover to keep warm.
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, then flip and cook another 1–2 minutes until just opaque in the center.
09 - Spoon the risotto onto plates. Top with 4 scallops per serving. Garnish with chopped fresh chives or parsley and lemon wedges.
# Expert Suggestions:
01 -
- The risotto develops this velvety texture that makes restaurant versions seem unnecessary
- That moment when the scallops release from the pan with a perfect golden crust feels like magic
02 -
- Wet scallops won't sear—take the time to pat them completely dry
- The risotto will keep cooking off heat, so pull it when it's slightly firmer than you want
03 -
- Buy dry scallops if you can find them—they haven't been treated with chemicals and sear much better
- A squeeze of fresh lemon juice over the scallops right before serving wakes everything up