Romantic Seared Scallops Lemon

The first time I made this dish was actually a complete accident. I had planned to make simple pasta but found these gorgeous scallops at the market and remembered I had Arborio rice hiding in my pantry. My now-husband still talks about that evening, mostly because I burned the first batch of scallops while trying to explain the plot of a movie, but the second attempt turned into something magical.

I made this for our anniversary last February because we were too exhausted from work to go out. There we were in sweatpants, eating this ridiculously fancy meal by candlelight on our coffee table, and honestly it was more romantic than any crowded restaurant could have been. Sometimes the best dates happen right in your own kitchen.

Ingredients

• 8 large sea scallops, dry packed: Wet scallops will steam instead of sear, so ask your fishmonger for dry packed ones or pat them obsessively with paper towels
• Salt and freshly ground black pepper: Scallops need salt to develop that golden crust, but go light on the pepper since you can always add more later
• 1 tablespoon olive oil: Use an oil with a high smoke point for searing
• 1 tablespoon unsalted butter: Butter gives the scallops that nutty richness and helps with browning
• 1 tablespoon olive oil: For building the risotto base
• 1 small shallot, finely chopped: Shallots give a milder, sweeter flavor than onions which lets the lemon shine
• 1 clove garlic, minced: Fresh garlic is non negotiable here
• 3/4 cup Arborio rice: This short grain rice releases starch to create that signature creamy texture without needing heavy cream
• 1/4 cup dry white wine: Use something you would actually drink
• 3 cups low sodium chicken or vegetable broth, kept warm: Cold broth shocks the rice and slows down cooking, so warm it in a separate pan first
• 1 tablespoon unsalted butter: This finishes the risotto with restaurant style silkiness
• 1/2 cup freshly grated Parmesan cheese: Pre grated cheese has anti caking agents that prevent proper melting
• Zest of 1 lemon: The oils in the zest give bright lemon flavor without the acid
• 2 tablespoons fresh lemon juice: Adds just enough brightness to cut through the richness
• 1 tablespoon chopped fresh parsley: Brings a pop of color and fresh flavor
• Extra lemon zest or wedges: Optional, but pretty

Instructions

Prep the scallops:

Pat scallops completely dry with paper towels, then season both sides with salt and pepper and let them sit at room temperature while you start the risotto

Start the risotto base:

Heat olive oil in a medium saucepan over medium heat, add shallot and cook until translucent, about 2 minutes, then add garlic and cook for 30 seconds until fragrant

Toast the rice:

Add Arborio rice and stir constantly to coat with oil, toasting for about 1 minute until the edges look translucent

Deglaze with wine:

Pour in white wine and stir until completely absorbed, scraping up any brown bits from the bottom of the pan

Add broth gradually:

Add warm broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more, continuing until rice is creamy and al dente, about 20 minutes

Finish the risotto:

Remove from heat and stir in butter, Parmesan, lemon zest, and lemon juice, seasoning with salt and pepper to taste, then cover to keep warm

Sear the scallops:

Heat olive oil and butter in a large skillet over high heat until shimmering, add scallops without crowding the pan, and sear without moving for 1.5 to 2 minutes per side until golden and just cooked through

Plate and serve:

Divide risotto between two plates, top with seared scallops, and garnish with parsley and extra lemon zest if desired

Save

My friend asked me to teach her how to make risotto after she tried this at my house, and we spent a whole Sunday afternoon stirring and talking while her husband kept wandering into the kitchen asking if it was done yet. By the time we sat down to eat, she understood why I love the process so much.

Getting That Perfect Sear

Listen for the sizzle when the scallops hit the pan. If you do not hear that immediate, vigorous sound, your pan is not hot enough. The sound is your friend in the kitchen.

Risotto Patience

I have tried shortcuts like baking risotto in the oven, but honestly, nothing beats the texture you get from standing at the stove and stirring. Put on some music or a podcast and treat it as meditation instead of a chore.

Make It Yours

Once you are comfortable with the basic technique, you can start playing with flavors. I have made this with pea and mint in spring, and butternut squash in fall, but the lemon version remains my go to for romantic dinners.

• Asparagus makes a lovely spring side dish
• A crisp white wine like Pinot Grigio pairs beautifully
• Leftover risotto makes incredible arancini the next day

Save

This dish has become my signature for special occasions, and I hope it brings you as many lovely moments as it has brought me. Happy cooking.

Recipe Questions & Answers

→ How do I achieve a perfect sear on scallops?

Pat scallops completely dry and use a hot pan with olive oil and butter. Avoid overcrowding and sear each side for 1.5–2 minutes for a golden crust.

→ Can I substitute the chicken broth for a vegetarian option?

Yes, vegetable broth works well and maintains the intended flavor, great for pescatarian or vegetarian preferences.

→ What type of rice is best for the risotto?

Arborio rice is ideal due to its high starch content, which gives risotto its creamy texture when cooked slowly with broth.

→ How do I prevent the risotto from becoming too thick or dry?

Add warm broth gradually, stirring constantly and allowing each addition to absorb fully before adding more to ensure creamy consistency.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemony notes and delicate scallops perfectly.