Pan-Seared Scallops with Creamy Lemon Butter Risotto
Scallop Risotto
Tender buttery scallops served over a silky, zesty lemon risotto. A restaurant-quality date night meal.
Nutrition (per serving)
There's something truly magical about a Friday night spent in the kitchen with a glass of wine and a plan for a spectacular meal. This scallop and risotto pairing is my go-to when I want to create that wow factor without spending the entire evening hovering over the stove. The scallops get a perfect golden crust, while the risotto remains velvety and bright with citrus, creating a balance that feels both light and incredibly luxurious.
The secret to this dish lies in the patience of the risotto and the high heat for the scallops. It’s an intimate process that rewards you with layers of deep flavor and a texture that feels like a warm embrace. Put on some jazz, dim the lights, and get ready for a restaurant-quality experience right at your own dining table. It is the ultimate way to toast to the end of the work week.
Ingredients
- Large sea scallops:12 pieces
- Arborio rice:1 cup
- Chicken or vegetable broth:3 cups
- Dry white wine:½ cup
- Shallot, finely minced:1 piece
- Garlic, minced:2 cloves
- Unsalted butter:4 tbsp
- Freshly grated Parmesan cheese:½ cup
- Lemon (zested and juiced):1 piece
- Extra virgin olive oil:2 tbsp
- Salt and black pepper:1 tsp
- Fresh parsley, chopped:2 tbsp
Instructions
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In a small saucepan, bring the broth to a low simmer. Keep it warm on the back burner throughout the cooking process.
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In a separate large skillet or pot, melt 2 tablespoons of butter over medium heat. Add the minced shallot and sauté until translucent, about 3 minutes. Stir in the garlic and cook for 1 minute more.
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Add the Arborio rice to the skillet, stirring to coat every grain in the melted butter. Toast the rice for 2 minutes until the edges are slightly translucent.
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Pour in the white wine and stir constantly until the liquid is fully absorbed by the rice.
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Begin adding the warm broth one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for 20-25 minutes until the rice is tender but still has a slight bite (al dente).
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Once the risotto is cooked, stir in the remaining 2 tablespoons of butter, Parmesan cheese, lemon zest, and 1 tablespoon of lemon juice. Season with salt and pepper to taste. Cover and set aside.
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Pat the sea scallops completely dry with paper towels. This is crucial for a good sear. Season both sides with salt and pepper.
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Heat the olive oil in a stainless steel or cast iron skillet over high heat until it just begins to smoke.
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Carefully place the scallops in the pan, ensuring they don't touch. Sear for 2 minutes without moving them to develop a deep golden crust. Flip and sear for another 60-90 seconds.
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Divide the risotto between two warm plates, top with the scallops, and garnish with fresh parsley and extra lemon zest.
Tips & Notes
- For the perfect scallop sear, use a high-smoke point oil and make sure the pan is screaming hot before adding the seafood.
- Don't wash the rice before making risotto; that surface starch is what creates the signature creamy texture.
- If the risotto gets too thick while waiting for the scallops, stir in a tiny splash of warm broth or water to loosen it up.
