Seared Scallops Lemon Butter Risotto (Print View)
Tender scallops served with creamy lemon-infused risotto and a drizzle of lemon butter.
# What You'll Need:
→ Scallops
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→ Lemon Butter
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→ Risotto
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→ Garnish
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# How to Make:
01 - In a small saucepan, melt 3 tablespoons butter over low heat. Stir in the lemon zest, lemon juice, and parsley. Keep warm.
02 - In a large saucepan, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes.
03 - Add the Arborio rice and stir until the grains are well coated and slightly translucent, about 1 minute.
04 - Pour in the wine and cook, stirring constantly, until the liquid is mostly absorbed.
05 - Add the warm broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20 minutes.
06 - Stir in the Parmesan cheese, lemon zest, lemon juice, and season with salt and pepper. Remove from heat and keep warm.
07 - Season scallops with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
08 - When the pan is hot and the butter is foaming, add scallops without overcrowding. Sear without moving for 2–3 minutes until a golden crust forms. Flip and cook for another 1–2 minutes until just opaque.
09 - Spoon risotto onto plates, top each with 4 scallops, and drizzle with lemon butter. Garnish with parsley and additional lemon zest if desired.
# Expert Suggestions:
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- The way the lemon butter cuts through the richness of both scallops and risotto
- That golden crust on the scallops makes you look like a restaurant chef
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- Wet scallops will steam instead of sear, so pat them until they feel tacky to the touch
- Room temperature broth works so much better than cold
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- Ask your fishmonger for dry-packed scallops, not wet-treated ones that release water
- Have everything prepped before you start because once you begin, you can't walk away