Pan Seared Scallops Lemon Butter (Printable)
Golden scallops paired with creamy, tangy lemon butter risotto for an elegant main dish.
# What You'll Need:
→ 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, 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
→ 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 black 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, approximately 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 translucent around the edges, about 1 to 2 minutes. Pour in the white wine and stir continuously until mostly absorbed by the rice.
04 - Begin adding the warm broth, 1/2 cup at a time, stirring frequently to release starch. Wait until each addition is mostly absorbed before adding more liquid. Continue this process for 20 to 25 minutes until the rice is creamy and tender but still maintains a slight bite (al dente).
05 - Remove from heat and stir in the Parmesan cheese, remaining 2 tablespoons butter, fresh lemon juice, and lemon zest. Season with salt and pepper to taste. Cover and keep warm while searing the scallops.
06 - Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and 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 a deep golden-brown crust forms and the scallops are just cooked through. Remove immediately to prevent overcooking.
07 - Divide the lemon butter risotto among four warmed plates. Arrange the seared scallops on top of each portion. Garnish generously with chopped fresh chives or parsley and serve with lemon wedges on the side.
# Expert Suggestions:
01 -
- The contrast between the crisp scallop exterior and tender interior feels like something from a fine dining restaurant
- Lemon butter risotto creates this luxurious, velvety base that balances the richness perfectly
- Everything comes together in under an hour but tastes like you spent all day cooking
02 -
- Room temperature scallops sear more evenly than cold ones, so let them sit out for 15 minutes before cooking
- Never rinse scallops with water, you want them as dry as possible for proper browning
- The risotto will continue thickening off the heat, so stop adding broth while it still looks slightly looser than your final target consistency
03 -
- If your scallops are releasing water in the pan instead of searing, they were not dry enough, pat them again and start over with a clean hot pan
- The risotto tastes even better if made slightly ahead and held warm, giving flavors time to meld