Seared Scallops with Lemon Butter Risotto
Elegant, rich, and restaurant-worthy this Seared Scallops with Lemon Butter Risotto is a show-stopping dish that’s surprisingly simple to make at home! Perfectly seared scallops with a golden crust sit atop creamy, velvety risotto infused with bright lemon and buttery goodness.
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
Instructions
- Prepare stock: Warm the chicken or vegetable stock in a saucepan over low heat.
- 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.
- Toast rice: Add Arborio rice and cook, stirring, until edges are translucent, about 2 minutes.
- Deglaze with wine: Pour in white wine and stir until fully absorbed.
- 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.
- Finish risotto: Stir in Parmesan, lemon zest, lemon juice, salt, and pepper. Keep warm.
- Prepare scallops: Pat scallops dry with paper towels (very important for searing). Season with salt and pepper.
- 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.
- Serve: Spoon risotto onto plates, top with scallops, garnish with parsley, and serve with lemon wedges.