Pan-Seared Scallops with Creamy Lemon Butter Risotto
Scallop Risotto
Elegant pan-seared scallops atop a velvety, citrus-infused risotto. A restaurant-quality date night meal.
Nutrition (per serving)
When it comes to a romantic date night at home, there is something truly magical about the ritual of making risotto. It requires a bit of patience and attention, but the result is a velvety, comforting base that feels incredibly luxurious. This lemon butter version is bright and zesty, providing the perfect counterpoint to the rich, buttery scallops that sit proudly on top.
The real star of the show here is the sear on the scallops. To get that iconic golden-brown crust you find in high-end bistros, the secret lies in two things: making sure the scallops are bone-dry before they hit the pan and using a high-smoke point oil in a screaming hot skillet. It only takes a couple of minutes per side to achieve perfection, so keep your eyes on the pan!
I love serving this dish because it feels sophisticated without being overly complicated. It’s the kind of meal that invites you to pour a glass of crisp Sauvignon Blanc, put on some jazz, and enjoy the process of cooking for someone special. Whether it's an anniversary or just a Tuesday night you want to make memorable, this recipe never fails to impress.
The secret to a great risotto is the gradual addition of warm stock, which coaxes the starch out of the rice to create that signature creamy texture. Don't rush it; the stirring is part of the charm.
Ingredients
- Large sea scallops:10 pieces
- Arborio rice:1 cup
- Chicken or seafood stock:4 cups
- Dry white wine:1/2 cup
- Shallot, finely minced:1 piece
- Garlic, minced:2 cloves
- Unsalted butter:3 tbsp
- Grated Parmesan cheese:1/2 cup
- Fresh lemon juice:1 tbsp
- Lemon zest:1 tsp
- Olive oil:2 tbsp
- Fresh parsley, chopped:1 tbsp
Instructions
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In a medium saucepan, bring the stock to a bare simmer. Keep it warm over low heat throughout the cooking process.
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In a large skillet or wide pot, melt 1 tablespoon of butter over medium heat. Add the shallot and cook until translucent, about 3 minutes. Add the garlic and cook for another minute.
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Add the Arborio rice to the skillet and stir to coat in the butter. Toast the rice for 2 minutes until the edges are slightly translucent.
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Pour in the white wine and stir constantly until the liquid is fully absorbed.
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Add the warm stock one ladleful at a time, stirring frequently. Wait until each ladle is absorbed before adding the next. Continue until the rice is tender but still has a slight bite (al dente), about 20-25 minutes.
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Remove the risotto from heat and stir in the remaining 1 tablespoon of butter, Parmesan cheese, lemon juice, and lemon zest. Cover and keep warm.
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Pat the scallops very dry with paper towels and season with salt and pepper. Heat olive oil in a heavy stainless steel or cast-iron skillet over high heat until just smoking.
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Add the scallops to the pan, ensuring they don't touch. Sear for 2 minutes without moving them until a golden crust forms. Flip and sear for 1-2 minutes on the other side.
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Divide the risotto between two plates, top with the seared scallops, and garnish with fresh parsley and extra lemon zest if desired.
Tips & Notes
- Remove the tough side muscle from the scallops if they are still attached before cooking.
- Make sure your stock is warm; adding cold stock to the rice will slow down the cooking process and ruin the texture.
- Use a high-smoke point oil like grapeseed or avocado oil for the scallops if you're worried about the butter burning.
