Seared Scallops Lemon Butter Risotto (Printable version)
Golden scallops paired with creamy lemon risotto and fresh herb butter for a flavorful Italian-inspired dish.
# What You'll Need:
→ Scallops
01 - 16 large sea scallops, side muscle removed, patted completely dry
02 - 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 - Salt and freshly ground black pepper to taste
→ Garnish
19 - Fresh parsley leaves
20 - Additional lemon zest (optional)
# How to Prepare:
01 - Melt 3 tablespoons butter in a small saucepan over low heat. Stir in the lemon zest, lemon juice, and parsley. Keep warm until serving.
02 - Heat 2 tablespoons butter and 1 tablespoon olive oil in a large saucepan over medium heat. Add the diced shallot and cook until softened, approximately 2 minutes.
03 - Add Arborio rice to the saucepan, stirring constantly until grains are well coated and slightly translucent, about 1 minute.
04 - Pour in the white wine and cook, stirring continuously, until the liquid is mostly absorbed by the rice.
05 - Add warm broth 1/2 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more. Continue this process for approximately 20 minutes until rice is creamy and al dente.
06 - Stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste. Remove from heat and keep warm.
07 - Generously season the scallops with salt and pepper on both sides.
08 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter begins to foam.
09 - Add scallops to the hot pan without overcrowding. Sear without moving for 2 to 3 minutes until a golden-brown crust forms on the bottom.
10 - Flip scallops and cook for an additional 1 to 2 minutes until just opaque throughout. Avoid overcooking to maintain tenderness.
11 - Spoon lemon risotto onto serving plates. Arrange 4 scallops atop each portion and drizzle generously with the prepared lemon butter. Garnish with fresh parsley leaves and additional lemon zest if desired.
# Expert advice:
01 -
- The combination of tender seared scallops and creamy risotto feels like something you would order at a fancy Italian restaurant but comes together in under an hour
- Lemon brightens everything perfectly, cutting through the richness while letting each ingredient shine
02 -
- Dry scallops are superior to wet ones because they sear rather than steam, so ask your fishmonger or check the label carefully
- Room temperature scallops cook more evenly, so take them out of the fridge about 15 minutes before cooking
03 -
- A splash of pasta water can loosen risotto that becomes too thick while standing
- Microplaning lemon zest directly over the dish captures the aromatic oils that escape during cutting