Seared Scallops Lemon Risotto (Printable)
Golden-brown scallops paired with creamy lemon-accented risotto and a delicate lemon butter drizzle.
# Ingredient List:
→ Scallops
01 - 16 large sea scallops, side muscle removed, patted completely dry
02 - Kosher 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 - Kosher salt and freshly ground black pepper to taste
→ Garnish
19 - Fresh parsley leaves
20 - Additional lemon zest (optional)
# How to Make:
01 - Melt 3 tablespoons butter in a small saucepan over low heat. Whisk in lemon zest, lemon juice, and chopped parsley until combined. Keep warm over very low heat, stirring occasionally to prevent separation.
02 - Heat 2 tablespoons butter and 1 tablespoon olive oil in a heavy-bottomed saucepan over medium heat. Add diced shallot and sauté until softened and translucent, approximately 2 minutes. Do not brown.
03 - Add Arborio rice to the saucepan, stirring constantly until grains are well coated with fat and slightly translucent at edges, about 1 minute. The rice should smell nutty.
04 - Pour in white wine and stir continuously until mostly absorbed by rice, about 1-2 minutes. The alcohol should cook off, leaving a subtle acidity.
05 - Add warm broth 1/2 cup at a time, stirring frequently. Allow each addition to absorb completely before adding more. Continue this process for approximately 20 minutes until rice is creamy but still al dente. The finished risotto should flow slowly when tilted.
06 - Remove from heat. Stir in Parmesan cheese, lemon zest, lemon juice, and season generously with salt and pepper. The residual heat will melt the cheese. Cover and keep warm.
07 - Pat scallops extremely dry with paper towels. Season generously with salt and pepper on both sides. Let sit at room temperature for 5-10 minutes before cooking for even searing.
08 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add scallops in a single layer without crowding. Sear undisturbed for 2-3 minutes until deep golden crust forms. Flip and cook 1-2 minutes until just opaque throughout. Do not overcook.
09 - Spoon a portion of lemon risotto onto each warmed plate. Arrange 4 scallops atop risotto. Drizzle with warm lemon butter sauce. Garnish with fresh parsley leaves and additional lemon zest if desired. Serve immediately.
# Expert Tips:
01 -
- The risotto becomes this incredibly luxurious base that's actually pretty forgiving once you understand the rhythm
- That lemon butter drizzle is the kind of finish that makes people pause and take notice
02 -
- Dry scallops are worth seeking out since wet-treated ones release water and steam instead of developing that restaurant-quality crust
- Don't rush the risotto by adding all the broth at once, or you'll end up with cooked rice suspended in liquid rather than the creamy emulsion you want
03 -
- Room temperature scallops sear more evenly than cold ones, so take them out of the fridge about 20 minutes before cooking
- Make extra lemon butter and keep it in the refrigerator—it's incredible on fish, vegetables, or even melted over a good steak