Seared Scallops Lemon Butter Risotto

My kitchen filled with the scent of shallots sizzling in butter while rain drummed against the kitchen window, making this the perfect dinner for a stormy Friday evening when we wanted something elegant but cozy.

I first made this for our anniversary dinner back when we were still learning to cook properly, and my husband took that first bite and went completely quiet for ten seconds before asking if we could have it every year.

Ingredients

• Large sea scallops: Dry packed scallops sear beautifully while wet ones will steam instead of crisp up
• Arborio rice: This short grain rice releases starch slowly creating that signature creamy texture without actually needing cream
• Low sodium broth: Keeping the broth mild lets the scallops and lemon shine without salt overload
• Fresh lemons: Both zest and juice matter because zest carries essential oils while juice brings bright acid
• Parmesan cheese: freshly grated melts into the risotto creating umami depth and richness
• Shallots: Milder than onions and dissolve almost completely into the rice for subtle sweetness
• Unsalted butter: Control the salt level yourself and use butter for both searing and finishing
• Dry white wine: Adds acidity and complexity but vegetable broth works if you prefer not to cook with wine

Instructions

Make the lemon butter first:

Melt butter over low heat then stir in fresh lemon zest parsley and lemon juice keeping it warm while you cook everything else

Start the risotto base:

Heat butter and olive oil in a heavy saucepan then cook the diced shallot until soft and fragrant about two minutes

Toast the rice:

Add Arborio rice stirring constantly until grains look slightly translucent around edges and smell nutty about one minute

Add the wine:

Pour in white wine and stir until mostly absorbed scraping any browned bits from the bottom of the pan

Add broth gradually:

Add warm broth one half cup at a time stirring frequently and letting each addition absorb before adding more

Finish the risotto:

When rice is creamy and al dente stir in Parmesan lemon zest and lemon juice then season with salt and pepper

Prepare the scallops:

Pat scallops completely dry with paper towels and season generously with salt and pepper on both sides

Get the pan hot:

Heat olive oil and butter in a large skillet over medium high until butter foams and the pan is very hot

Sear first side:

Place scallops in the pan without crowding and let them develop a golden crust undisturbed for two to three minutes

Finish searing:

Flip scallops and cook one to two minutes more until just opaque throughout then remove immediately

Plate it up:

Spoon risotto onto plates arrange four scallops on top and drizzle with that warm lemon butter

Save

This became our go to dinner for celebrating small wins after we made it through a particularly tough week and realized that good food can turn an ordinary Tuesday into something worth remembering.

Timing Is Everything

The risotto holds its texture well for about ten minutes off the heat but scallops need to be served immediately so time your searing for when the risotto is finished.

Getting That Golden Crust

Resist the urge to move the scallops once they hit the pan that beautiful crust only forms when you let them sear undisturbed and listen for the sizzle to change pitch.

Making It Your Own

Sometimes I add baby spinach during the last minute of risotto cooking or swap in asparagus in spring but the classic version remains my favorite.

• A pinch of red pepper flakes in the risotto adds subtle warmth
• Fresh basil works just as well as parsley in the butter sauce
• Extra Parmesan on top never hurt anyone

Save

There is something deeply satisfying about standing at the stove stirring risotto while scallops sizzle nearby knowing dinner will be worth every minute.

Recipe FAQs

→ How do I achieve a perfect sear on scallops?

Pat scallops dry to remove moisture, season simply with salt and pepper, then sear over medium-high heat without overcrowding the pan to develop a golden crust.

→ What is the best way to make creamy lemon risotto?

Cook Arborio rice slowly with warm broth, stirring frequently, and incorporate lemon zest and juice towards the end for bright citrus flavor.

→ Can I use vegetable broth for this dish?

Yes, vegetable broth works well as a substitute to keep the dish pescatarian and maintain depth of flavor in the risotto.

→ How should the lemon butter be prepared?

Melt butter gently over low heat, then stir in fresh lemon zest, lemon juice, and chopped parsley, keeping it warm for drizzling.

→ What sides or drinks pair well with scallops and lemon risotto?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the dish beautifully; consider light, fresh green salads for sides.