Pan Seared Scallops Lemon Butter (Printable)
Seared scallops served on creamy lemon butter risotto, perfect for refined dining moments.
# Ingredient List:
→ For the 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
→ For the 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
→ For the Garnish
16 - 2 tablespoons chopped fresh chives or parsley
17 - Lemon wedges
# How to Make:
01 - Pat the scallops completely dry with paper towels and season both sides generously with salt and 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, about 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 have a opaque center, about 1 to 2 minutes. Pour in the white wine and stir continuously until mostly absorbed.
04 - Add the warm broth, 1/2 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more liquid. Continue this process until the rice is creamy and al dente, about 20 to 25 minutes total.
05 - Remove from heat and stir in the Parmesan cheese, remaining 2 tablespoons butter, lemon juice, and lemon zest. Season with salt and pepper to taste. Cover and keep warm while searing the scallops.
06 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 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 golden brown and just cooked through. Work in batches if necessary.
07 - Divide the lemon butter risotto among four warmed plates. Arrange 4 scallops on top of each portion. Garnish with chopped fresh chives or parsley and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The combination of velvety risotto and crisp seared scallops creates perfect texture contrast in every bite
- Lemon cuts through the richness making each forkful feel balanced and bright instead of heavy
- This looks and tastes like something from a fine dining restaurant but comes together in under an hour
02 -
- Dry packed scallops are non negotiable for restaurant quality results, and wet packed ones will never develop that gorgeous crust no matter how carefully you cook them
- Never crowd the pan when searing scallops or the temperature will drop and they will steam instead of developing that caramelized exterior
03 -
- Test your scallops for doneness by pressing gently on the top, they should feel firm and spring back slightly, not mushy or hard
- If the risotto seems too thick before serving, stir in another splash of warm broth to reach that perfect flowing consistency