Pan Seared Scallops Lemon (Printable)
Golden scallops paired with creamy risotto infused with fresh lemon and Parmesan cheese.
# What You Need:
→ Scallops
01 - 16 large sea scallops, cleaned and patted 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
# Directions:
01 - Warm the broth in a small saucepan over low heat; keep it simmering gently throughout the risotto cooking process.
02 - In a large saucepan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the finely chopped shallot and sauté until translucent, about 2 minutes.
03 - Stir in the Arborio rice and cook, stirring constantly, until the edges become translucent, about 2 minutes.
04 - Pour in the dry white wine and stir continuously until mostly absorbed by the rice.
05 - Add the warm broth one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. Continue this process until the rice is creamy and al dente, 18–22 minutes.
06 - Stir in the Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Remove from heat and cover to keep warm.
07 - Season the cleaned and dried scallops generously with salt and freshly ground black pepper on both sides.
08 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over high heat. When the pan is very hot, add scallops without overcrowding. Sear without moving for 1.5–2 minutes until a golden crust forms, then flip and cook another 1–2 minutes until just opaque in the center.
09 - Spoon the creamy risotto onto serving plates. Top each portion with 4 seared scallops. Garnish with chopped fresh chives or parsley and lemon wedges.
# Expert Tips:
01 -
- Restaurant quality elegance without leaving your kitchen
- The perfect balance of rich and bright flavors in every bite
02 -
- Pat scallops completely dry with paper towels before seasoning; moisture creates steam instead of crust
- Don't rush the broth additions; letting each ladle absorb fully develops that luxurious texture
03 -
- Room temperature scallops sear more evenly than cold from the fridge ones
- Let risotto rest covered for two minutes off heat; this crucial step improves texture significantly