Romantic Seared Scallops Lemon (Printable)

Tender scallops and creamy lemon risotto combine for an elegant, flavorful main dish.

# What You Need:

→ 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

→ 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

→ Garnish

16 - 1 tablespoon chopped fresh parsley
17 - Extra lemon zest or wedges (optional)

# Steps:

01 - Pat the scallops dry with paper towels. Season both sides lightly with salt and pepper. Set aside at room temperature.
02 - In a medium saucepan, heat olive oil over medium heat. Add shallot and cook until translucent (about 2 minutes). Add garlic and cook for 30 seconds until fragrant.
03 - Add Arborio rice and stir to coat with the oil. Toast rice for 1 minute.
04 - Pour in white wine; stir and cook until absorbed.
05 - Add warm broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. Continue until rice is creamy and al dente (about 20 minutes).
06 - Stir in butter, Parmesan, lemon zest, and lemon juice. Season with salt and pepper to taste. Remove from heat, cover, and keep warm.
07 - Heat olive oil and butter in a large skillet over high heat. When hot and shimmering, add scallops (do not crowd the pan). Sear without moving for 1.5–2 minutes per side, until golden and just cooked through.
08 - Divide the risotto between two plates. Top with seared scallops. Garnish with parsley and extra lemon zest or wedges if desired.

# Expert Hints:

01 -
  • The restaurant quality results will make you feel secretly accomplished even though the technique is totally manageable
  • That moment when the scallops release from the pan with a perfect golden crust is absolutely thrilling
  • The lemon cuts through the richness so beautifully you never feel overly full afterward
02 -
  • Crowding the pan will cause scallops to steam instead of sear so work in batches if necessary
  • The risotto will continue absorbing liquid so stop when it's slightly looser than you want it to be
  • Room temperature scallops cook more evenly and give you better control over that doneness
03 -
  • Buy scallops the day you plan to cook them since they're incredibly perishable and lose quality fast
  • If you only have cold broth zap it in the microwave for 2 minutes before starting your risotto
  • Grate your Parmesan from a wedge not a bag for dramatically better melting and flavor

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