Seared Scallops Lemon Risotto (Printable)
Golden scallops paired with creamy lemon-infused risotto and fresh herb garnish.
# What You Need:
→ 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)
# How-To Steps:
01 - In a small saucepan, melt 3 tablespoons butter over low heat. Stir in the lemon zest, lemon juice, and parsley. Keep warm until serving.
02 - In a large saucepan, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes.
03 - Add the Arborio rice and stir until the grains are well coated and slightly translucent, about 1 minute.
04 - Pour in the wine and cook, stirring constantly, until the liquid is mostly absorbed.
05 - Add the warm broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20 minutes.
06 - Stir in the Parmesan cheese, lemon zest, lemon juice, and season with salt and pepper. Remove from heat and keep warm.
07 - Season scallops generously with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
08 - When the pan is hot and butter is foaming, add scallops without overcrowding. Sear undisturbed for 2-3 minutes until a golden crust forms. Flip and cook for another 1-2 minutes until just opaque throughout.
09 - Spoon risonto onto plates, top each serving with 4 scallops, and drizzle with prepared lemon butter. Garnish with fresh parsley and additional lemon zest if desired.
# Expert Tips:
01 -
- The risotto achieves that impossibly creamy restaurant texture without any heavy cream, just patient stirring and good technique
- Scallops stay tender and juicy inside while developing that gorgeous caramelized exterior that makes them worth every penny
02 -
- Dry-packed scallops are non-negotiable because wet-treated ones will never develop a proper crust and can have a weird chemical taste
- Having your broth already heated is the secret to restaurant-quality risotto because cold broth stops the cooking process and makes the rice texture uneven
03 -
- Always buy scallops from a trusted fish counter and ask if they are dry-packed because this single question will save you from disappointment
- If your risotto becomes too thick before the rice is done, simply add a splash more warm broth and keep cooking until perfect