Pan Seared Scallops Lemon Butter (Printable version)
Succulent scallops served on creamy lemon butter risotto with fresh herbs and a hint of zest.
# Ingredient List:
→ 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
→ 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, warmed
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
→ Garnish
16 - 2 tablespoons chopped fresh chives or parsley
17 - Lemon wedges
# How to Make It:
01 - Pat scallops completely dry with paper towels. Season both sides generously with salt and pepper. Set aside at room temperature while preparing risotto.
02 - In a medium saucepan, heat 1 tablespoon 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. Cook, stirring constantly, until grains are lightly toasted and opaque at edges, 1 to 2 minutes. Pour in white wine and stir until mostly absorbed, about 1 minute.
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 for 20 to 25 minutes until rice is creamy and al dente with a slight bite.
05 - Remove saucepan from heat. Stir in 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 risotto finishes, 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. Sear for 1.5 to 2 minutes per side until golden brown crust forms and scallops are just cooked through. Transfer to a plate.
07 - Divide lemon butter risotto among four warmed plates. Arrange 4 scallops atop each portion. Garnish with chopped chives or parsley. Serve immediately with lemon wedges on the side.
# Expert Suggestions:
01 -
- The combination of tender scallops and bright, creamy risotto hits every single comfort note while still feeling elegant enough for company
- You get restaurant quality results at home with simple techniques anyone can master
02 -
- Wet scallops will steam instead of sear, so demand dry packed from your fish counter and pat them thoroughly dry before they hit the pan
- Never skip the warm broth step, because adding cold liquid to hot risotto creates grainy, uneven texture that no amount of stirring can fix
03 -
- Use a fish spatula to flip the scallops, because its thin edge slides underneath delicate seafood without tearing the crust
- Add a splash of pasta water if your risotto becomes too thick, because the starchy water helps bind everything together perfectly