Seared Scallops Lemon Butter Risotto (Print Page)

Tender scallops served over creamy lemon risotto, topped with fresh herbs and luscious lemon butter.

# What You 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)

# Directions:

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 the Arborio rice and stir constantly until grains are well coated and slightly translucent at the edges, 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 until rice is creamy and al dente, approximately 20 minutes.
06 - Stir in the Parmesan cheese, lemon zest, and lemon juice. Season generously with salt and pepper. Remove from heat and keep warm.
07 - Pat scallops completely dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
08 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When butter foams, add scallops in a single layer without overcrowding. Sear undisturbed for 2-3 minutes until golden crust forms. Flip and cook 1-2 minutes until just opaque throughout.
09 - Spoon lemon risonto onto warmed plates. Arrange 4 scallops atop each portion. Drizzle with prepared lemon butter. Garnish with fresh parsley leaves and additional lemon zest if desired.

# Expert Tips:

01 -
  • The contrast between crisp golden scallops and silky lemon risotto feels restaurant special but comes together faster than you would expect
  • Lemon brightens the rich risotto in just the right way making each bite feel balanced and complete
02 -
  • Moisture is the enemy of good scallop searing so pat them completely dry and let them sit on paper towels while you prep everything else
  • Keep your broth warm in a separate pan because cold broth shocks the rice and breaks the creamy texture
03 -
  • Ask your fishmonger for dry packed scallops rather than wet treated ones because they sear so much better
  • Use a microplane for the lemon zest to avoid bitter white pith in your finished dish

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