Seared Scallops Lemon Risotto (Printable version)
Tender scallops seared to perfection, served with creamy lemon risotto and fresh herb accents.
# Ingredient list:
→ Scallops
01 - 16 large sea scallops, side muscle removed, patted completely dry
02 - Salt and freshly ground black pepper to taste
03 - 1 tablespoon olive oil
04 - 1 tablespoon unsalted butter
→ Lemon Butter
05 - 3 tablespoons unsalted butter
06 - 1 teaspoon grated lemon zest
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon chopped fresh parsley
→ Risotto
09 - 1 1/2 cups Arborio rice
10 - 1 small shallot, finely diced
11 - 2 tablespoons unsalted butter
12 - 1 tablespoon olive oil
13 - 1/2 cup dry white wine
14 - 4 cups low-sodium chicken or vegetable broth, kept warm
15 - 1/2 cup freshly grated Parmesan cheese
16 - 2 teaspoons grated lemon zest
17 - 2 tablespoons fresh lemon juice
18 - Salt and freshly ground black pepper to taste
→ Garnish
19 - Fresh parsley leaves
20 - Additional lemon zest (optional)
# Directions:
01 - Melt 3 tablespoons butter in a small saucepan over low heat. Stir in the lemon zest, lemon juice, and parsley. Keep warm until serving.
02 - Heat 2 tablespoons butter and 1 tablespoon olive oil in a large saucepan over medium heat. Add the diced shallot and cook until softened, approximately 2 minutes.
03 - Add the Arborio rice to the saucepan, stirring constantly until the grains are well coated and slightly translucent, about 1 minute.
04 - Pour in the white wine and cook, stirring continuously, until the liquid is mostly absorbed by the rice.
05 - Add the warm broth 1/2 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more. Continue this process until the rice is creamy and al dente, approximately 20 minutes.
06 - Stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste. Remove from heat and keep warm.
07 - Season the scallops generously with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
08 - Once the pan is hot and butter is foaming, add scallops without overcrowding. Sear undisturbed for 2-3 minutes until a golden-brown crust forms. Flip and cook for an additional 1-2 minutes until just opaque throughout.
09 - Spoon the lemon risotto onto serving plates. Arrange 4 seared scallops atop each portion. Drizzle with the prepared lemon butter and garnish with fresh parsley leaves and additional lemon zest if desired.
# Expert Tips:
01 -
- The contrast between crispy scallops and silky risotto makes every bite exciting
- Lemon cuts through the richness keeping the dish balanced and bright
- It looks impressive but comes together in under an hour
02 -
- Pat scallops completely dry or they will steam instead of sear
- Do not overcrowd the pan or the temperature will drop too much
- Keep your broth warm so each addition maintains the cooking momentum
03 -
- Ask your fishmonger for dry-packed scallops, not wet ones
- Pre-warm your bowls so the risotto stays hot longer