Romantic Seared Scallops Lemon (Printable)
Tender scallops seared to golden perfection served with creamy lemon-infused risotto for an elegant touch.
# What You'll Need:
→ For the Scallops
01 - 8 large sea scallops, dry-packed
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil
04 - 1 tablespoon unsalted butter
→ For the Risotto
05 - 1 tablespoon olive oil
06 - 1 small shallot, finely chopped
07 - 1 clove garlic, minced
08 - 3/4 cup Arborio rice
09 - 1/4 cup dry white wine
10 - 3 cups low-sodium chicken or vegetable broth, kept warm
11 - 1 tablespoon unsalted butter
12 - 1/2 cup freshly grated Parmesan cheese
13 - Zest of 1 lemon
14 - 2 tablespoons fresh lemon juice
15 - Salt and freshly ground black pepper, to taste
→ For the Garnish
16 - 1 tablespoon chopped fresh parsley
17 - Extra lemon zest or wedges (optional)
# Step-by-step:
01 - Pat the scallops completely dry with paper towels. Season both sides lightly with salt and pepper. Set aside at room temperature while preparing the risotto.
02 - In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the chopped shallot and cook until translucent, approximately 2 minutes. Add minced garlic and cook for 30 seconds until fragrant.
03 - Add Arborio rice to the saucepan, stirring constantly to coat with the oil. Toast the rice for 1 minute until edges become slightly translucent.
04 - Pour in the white wine, stirring continuously. Cook until the wine is completely absorbed by the rice.
05 - Add warm broth one ladle at a time, stirring frequently. Wait until each addition is fully absorbed before adding more liquid. Continue this process for approximately 20 minutes until rice is creamy and al dente.
06 - Remove from heat. Stir in 1 tablespoon butter, Parmesan cheese, lemon zest, and lemon juice until combined. Season with salt and pepper to taste. Cover and keep warm.
07 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over high heat. When the oil is hot and shimmering, add scallops without crowding the pan. Sear without moving for 1.5 to 2 minutes per side until golden brown and just cooked through.
08 - Divide the lemon risotto between two plates. Top with seared scallops. Garnish with chopped parsley and additional lemon zest or wedges if desired. Serve immediately.
# Expert Advice:
01 -
- The combination of tender golden scallops and bright lemon risotto creates that restaurant quality dinner you usually have to go out for
- It comes together in under an hour but looks like you spent all day planning something extraordinary
02 -
- Make sure your scallops are completely dry before they hit the pan or you will never get that beautiful golden crust everyone wants
- Keep your broth warm in a separate pot because adding cold broth to hot rice ruins the creamy texture risotto is famous for
03 -
- If you cannot find dry packed scallops pat them extra thoroughly and let them sit on paper towels for 15 minutes before cooking
- Add a splash more lemon juice at the end if you love that bright citrusy kick against the rich risotto