Pan Seared Scallops Lemon Butter (Printer-friendly)
Golden scallops atop creamy lemon risotto create a rich and elegant main dish.
# 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 Guide:
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 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 continuously 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 Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Remove from heat and cover to keep warm.
07 - Season scallops generously with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over high heat until the pan is very hot.
08 - Add scallops to the hot pan without overcrowding. Sear without moving for 1.5–2 minutes until a golden-brown 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 combination of velvety risotto and crispy seared scallops tastes like something you would order at a white tablecloth restaurant but costs a fraction of the price
- Lemon cuts through the richness of both dishes creating that perfect balance that makes you keep going back for just one more bite
02 -
- Dry scallops thoroughly with paper towels and let them sit at room temperature for 15 minutes before cooking, otherwise they will steam instead of sear
- Never add cold broth to hot risotto because it shocks the rice and ruins the creamy texture
03 -
- Ask your fishmonger for dry scallops rather than wet treated ones, as they sear much better and have a cleaner flavor
- Rest your cooked scallops on a paper towel for 30 seconds before plating to remove excess butter