Introduction

There are few dishes as elegant and indulgent as Seared Scallops with Lemon Butter Risotto. This restaurant-worthy recipe combines two luxurious elements: creamy, velvety risotto infused with lemony brightness and perfectly seared scallops with their signature golden-brown crust and melt-in-your-mouth tenderness.

This dish brings together comfort and sophistication—it’s hearty enough to satisfy yet light enough to feel refined. Risotto, though often considered a labor of love, becomes the perfect stage for the buttery richness of scallops. The lemon cuts through the richness, balancing the dish with freshness. Whether you’re cooking for a romantic date night, a dinner party, or just treating yourself to something special, this recipe is a true showstopper.

Why I Love This Recipe

I love this recipe because it feels like an indulgent restaurant dish that you can actually make at home with simple ingredients. The risotto is creamy without being heavy, thanks to the lemon zest and juice, which brighten up every bite. The scallops are the star of the plate—delicate, sweet, and beautifully seared with that golden caramelization.

Another reason I adore this dish is its versatility: it’s equally suitable for a cozy night in or a celebratory dinner. Every bite is indulgent, comforting, and refreshing at the same time.

Why This is a Must-Try Dish

• Restaurant-quality at home: Impress guests or treat yourself without dining out.
• Perfect flavor balance: Creamy, buttery, citrusy risotto pairs beautifully with sweet scallops.
• Elegant presentation: Looks stunning on a plate, yet it’s surprisingly approachable to make.
• Special occasion worthy: Ideal for anniversaries, dinner parties, or Valentine’s Day.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4 servings
• Calories: ~520 calories per serving
• Course: Main Course
• Cuisine: Italian-Inspired, Seafood

Ingredients

For the Lemon Butter Risotto:

• 1 cup Arborio rice
• 1 small onion or 2 shallots, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 4 cups chicken or vegetable stock (kept warm)
• ½ cup Parmesan cheese, freshly grated
• Zest of 1 lemon
• Juice of ½ lemon
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

For the Scallops:

• 1 lb (450 g) large sea scallops (about 12–16 scallops)
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper, to taste
• Lemon wedges, for serving

Cooking Directions

1. Prepare stock: Warm the chicken or vegetable stock in a saucepan over low heat.
2. Cook aromatics: In a large skillet or saucepan, heat butter and olive oil. Add onion/shallots and cook until softened, about 3–4 minutes. Stir in garlic and cook 30 seconds.
3. Toast rice: Add Arborio rice and cook, stirring, until edges are translucent, about 2 minutes.
4. Deglaze with wine: Pour in white wine and stir until fully absorbed.
5. Cook risotto: Add warm stock ½ cup at a time, stirring frequently, and allowing each addition to absorb before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
6. Finish risotto: Stir in Parmesan, lemon zest, lemon juice, salt, and pepper. Keep warm.
7. Prepare scallops: Pat scallops dry with paper towels (very important for searing). Season with salt and pepper.
8. Sear scallops: Heat olive oil in a skillet over medium-high heat. Add scallops and sear 2–3 minutes per side until golden brown and just cooked through. During the last minute, add butter to the pan and spoon over scallops.
9. Serve: Spoon risotto onto plates, top with scallops, garnish with parsley, and serve with lemon wedges.

Step-by-Step Preparation Method

1. Warm stock – Keep broth heated on low to ensure smooth risotto cooking.
2. Cook aromatics – Sauté onion and garlic until fragrant.
3. Toast Arborio rice – Stir to coat rice in oil and butter.
4. Deglaze – Add white wine, cook until absorbed.
5. Build risotto – Add broth gradually, stirring until rice is creamy and tender.
6. Finish with flavor – Add Parmesan, lemon zest, and lemon juice.
7. Prep scallops – Pat completely dry; season.
8. Sear scallops – Cook in hot skillet with oil, finish with butter.
9. Assemble and serve – Plate risotto, top with scallops, garnish.

How to Serve

• Serve risotto in shallow bowls with scallops neatly arranged on top.
• Garnish with fresh parsley and an extra squeeze of lemon.
• Pair with crisp white wine like Pinot Grigio or Chardonnay.
• Add a simple side salad or roasted asparagus for a complete meal.

Recipe Tips

• Dry scallops thoroughly before cooking to get that golden sear.
• Use real Parmesan for best flavor in risotto.
• Don’t rush the risotto—gradual addition of broth ensures creaminess.
• Scallops cook fast; avoid overcooking or they’ll turn rubbery.
• If possible, use dry-packed scallops (not soaked in brine) for best sear.

Variations

1. Herb Twist: Add fresh basil or thyme to the risotto.
2. Garlic Lovers: Make a roasted garlic butter risotto base.
3. Vegetable Add-In: Stir in asparagus, peas, or spinach for extra color and nutrients.
4. Seafood Upgrade: Add shrimp or lobster tails alongside scallops.
5. Cheese Swap: Try Pecorino Romano instead of Parmesan for a sharper bite.

Freezing and Storage

• Refrigeration: Store risotto and scallops separately in airtight containers for up to 2 days.
• Reheating risotto: Add a splash of stock or water and reheat gently on the stove, stirring until creamy again.
• Scallops: Best eaten fresh, but can be refrigerated up to 1 day. Avoid reheating too much as they can become tough.
• Freezing: Risotto doesn’t freeze well due to texture changes. Scallops also lose quality when frozen after cooking.

Special Equipment Needed

• Large skillet or saucepan for risotto
• Skillet (preferably cast iron or stainless steel) for scallops
• Ladle for broth
• Wooden spoon for stirring risotto

FAQ

Q1: Can I use frozen scallops?
A: Yes, just thaw them completely and pat very dry before searing.

Q2: What if I don’t have Arborio rice?
A: Carnaroli or Vialone Nano rice also works for risotto. Regular rice won’t achieve the same creaminess.

Q3: Can I make the risotto ahead of time?
A: It’s best fresh, but you can par-cook (about 75% done), spread on a tray to cool, then finish with hot stock before serving.

Q4: Do I need wine in the risotto?
A: No, you can skip or replace it with extra stock plus a splash of lemon juice for acidity.

Q5: Can I make this dairy-free?
A: Yes—use olive oil instead of butter and nutritional yeast instead of Parmesan.

Conclusion

Seared Scallops with Lemon Butter Risotto is the perfect blend of luxury and comfort. Creamy, citrusy risotto paired with sweet, buttery scallops makes for an unforgettable dish that feels both indulgent and refreshing. It’s approachable enough for a home cook yet elegant enough for any special occasion.

This recipe is a must-try if you want to bring restaurant-quality flavors into your kitchen. Once you taste it, you’ll understand why risotto and scallops are such a timeless pairing.