Pan Seared Scallops Lemon Butter (Printable)
Seared scallops atop creamy lemon butter risotto create an elegant, flavorful main dish.
# What You Need:
→ 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
→ 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
→ Garnish
16 - 2 tablespoons chopped fresh chives or parsley
17 - Lemon wedges
# Directions:
01 - Pat the scallops dry with paper towels and season both sides with salt and pepper. Set aside.
02 - In a medium saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add shallot and cook until translucent, about 2 minutes. Stir in garlic and cook for 30 seconds more.
03 - Add Arborio rice and cook, stirring, until the grains are lightly toasted, 1–2 minutes. Pour in the white wine and stir 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 broth. Continue until rice is creamy and al dente, about 20–25 minutes.
05 - Stir in Parmesan, 2 tablespoons butter, lemon juice, and lemon zest. Season risotto with salt and pepper to taste. Keep warm.
06 - While risotto is finishing, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 tablespoon butter. When the butter is foaming, add scallops (do not overcrowd). Sear for 1.5–2 minutes per side until golden brown and just cooked through. Remove from pan and set aside.
07 - Divide lemon butter risotto among plates. Top each portion with scallops. Garnish with chopped chives or parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The way the scallops develop that gorgeous restaurant quality crust while staying tender inside will make you feel like a professional chef
- This dish looks and tastes incredibly fancy but comes together in under an hour using mostly pantry staples
02 -
- Dry your scallops thoroughly with paper towels, any moisture on the surface will prevent proper searing and you will end up with steamed rubbery seafood instead of golden perfection
- Keep your broth warm in a separate pot, adding cold broth to risotto shocks the rice and interrupts that creamy texture development
03 -
- Do not overcrowd the pan when searing scallops, work in batches if needed so each scallop has direct contact with the hot pan surface
- Let the scallops rest for just 1 minute after searing, this helps them retain their juices when you cut into them