Pan Seared Scallops Lemon (Printable)
Tender scallops seared to golden brown served on creamy lemon-infused risotto, perfect for a refined meal.
# Ingredient List:
→ Scallops
01 - 16 large sea scallops, cleaned and patted completely 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 for serving
# How to Make:
01 - Warm the broth in a small saucepan over low heat; maintain a gentle simmer throughout the 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, approximately 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 warm broth one ladleful at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next. Continue this process until the rice is creamy and al dente, 18–22 minutes total.
06 - Stir in Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Remove from heat and cover to maintain warmth while preparing scallops.
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 without overcrowding the pan. Sear without moving for 1.5–2 minutes until a golden-brown crust forms. Flip and cook an additional 1–2 minutes until just opaque in the center.
09 - Spoon risonto onto warmed plates. Arrange 4 scallops per serving atop the risotto. Garnish with chopped chives or parsley and fresh lemon wedges.
# Expert Tips:
01 -
- The combination of creamy, tangy risotto and caramelized scallops tastes like something from a fine dining establishment without the intimidating price tag.
- Every element comes together in under an hour, making it achievable for weeknight dates or special occasions alike.
02 -
- Never overcrowd the pan when searing scallops, or they will steam instead of developing that gorgeous caramelized crust.
- Arborio rice should be slightly firm in the center when done, as it continues cooking slightly even after being removed from heat.
03 -
- Room temperature scallops sear more evenly than cold ones, so let them sit out for 15 minutes before cooking.
- Add a splash more pasta water or broth if your risotto seems too thick before serving.