Seared Scallops Lemon Butter Risotto

The steam still rising from that first attempt at risotto in my tiny apartment kitchen, me stirring endlessly while my roommate hovered nearby asking if it was done yet. We'd ordered scallops at restaurants plenty of times, but somehow cooking them at home felt like stepping onto culinary sacred ground.

Last spring I made this for my parents' anniversary dinner, timing everything perfectly until I realized I'd forgotten to warm the broth beforehand. The risotto took twice as long to cook and we ended up eating at 10pm, laughing at the kitchen table in our nice clothes with slightly overdone scallops that nobody minded at all.

Ingredients

• Large sea scallops: The side muscle must be removed and they need to be patted completely dry for that gorgeous crust
• Salt and pepper: Scallops need a generous seasoning to pop against the creamy risotto
• Olive oil: High smoke point means you can get the pan properly hot without burning
• Unsalted butter: Using unsalted lets you control the seasoning exactly
• Additional butter: 3 tablespoons for the lemon butter sauce and 2 more for the risotto
• Lemon zest: The oils in the zest give brighter flavor than juice alone
• Fresh lemon juice: Acid is what balances all that creamy richness
• Fresh parsley: Adds a fresh herbal note and beautiful color contrast
• Arborio rice: The high starch content is what creates that signature creamy texture
• Shallot: Milder than onion and blends seamlessly into the risotto
• Dry white wine: Deglazes the pan and adds subtle acidity and depth
• Warm broth: Cold broth shocks the rice and ruins the texture
• Parmesan cheese: Freshly grated melts better and tastes infinitely better than pre-grated
• Fresh parsley leaves: For garnish that makes the plate look restaurant-worthy

Instructions

Make the lemon butter first:

Melt 3 tablespoons butter in a small saucepan over low heat, then stir in the lemon zest, juice, and chopped parsley. Keep this warm while you work on everything else.

Start the risotto base:

Heat 2 tablespoons butter and 1 tablespoon olive oil in a large saucepan over medium heat, then add the diced shallot and cook until softened and fragrant, about 2 minutes.

Toast the rice:

Add the Arborio rice and stir constantly until each grain is coated in fat and slightly translucent around the edges, about 1 minute.

Add the wine:

Pour in the white wine and stir constantly until it's mostly absorbed, scraping up any flavorful bits from the bottom of the pan.

Add broth gradually:

Add warm broth 1/2 cup at a time, stirring frequently and letting each addition absorb completely before adding the next. Continue this dance for about 20 minutes until the rice is creamy and tender but still has a slight bite in the center.

Finish the risotto:

Stir in the Parmesan, lemon zest, lemon juice, and season generously with salt and pepper. Remove from heat and cover to keep warm.

Prep the scallops:

Season both sides generously with salt and pepper, then pat them one more time with paper towels to ensure they're completely dry.

Get the pan hot:

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is foaming and the pan is plenty hot.

Sear the first side:

Add scallops without overcrowding the pan and let them sear undisturbed for 2 to 3 minutes until a deep golden crust forms.

Flip and finish:

Cook the second side for just 1 to 2 minutes until the scallops are just opaque throughout. Overcooking makes them rubbery and sad.

Plate it up:

Spoon a mound of risonto onto each plate, arrange 4 scallops on top, and drizzle with that luscious lemon butter. Finish with fresh parsley and extra zest if you're feeling fancy.

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There's something so satisfying about lifting that perfectly seared scallop from the pan, seeing that golden crust catch the light. My partner calls this our anniversary dinner even though we've had it on random Tuesdays too.

Getting The Perfect Sear

I learned the hard way that you cannot rush the sear. Every time I've tried to move the scallops early, I've ended up with sad pale patches where the crust should be. Let them hiss and sizzle until they release naturally.

Risotto Patience

The stirring is meditative once you accept it. Put on some music, pour yourself a glass of that wine you're cooking with, and settle in. Rushed risotto has a texture that just tells on you.

Make It Your Own

Sometimes I add a handful of baby spinach right at the end for color and nutrients. Other times I've swapped in shrimp when scallops felt too special for a Tuesday. The lemon butter risotto base is incredibly forgiving.

• Add a pinch of saffron to the broth for restaurant-style risotto Milanese
• Stir in frozen peas during the last broth addition for sweetness
• Top with microgreens instead of parsley for something different

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This dish has become my go-to for moments that matter, but honestly, it makes any Tuesday feel like a celebration worth savoring.

Recipe FAQs

→ How do I get scallops to sear properly?

Pat scallops dry and use a hot skillet with oil and butter to achieve a golden crust. Avoid overcrowding the pan and cook without moving for a few minutes before flipping.

→ What type of rice is best for making risotto?

Arborio rice is ideal because its high starch content creates a creamy texture while cooking slowly with broth.

→ Can I substitute the broth in the risotto?

Yes, vegetable broth can be used for a pescatarian or vegetarian option without compromising flavor.

→ How is the lemon butter sauce prepared?

Melt butter gently and stir in fresh lemon zest, juice, and chopped parsley. Keep warm until serving to drizzle over the scallops and risotto.

→ What is the best way to serve scallops with risotto?

Plate a generous scoop of creamy risotto, top with seared scallops, and finish with a drizzle of lemon butter and fresh parsley garnish.