Romantic Seared Scallops Lemon (Printable)
Golden scallops paired with creamy lemon risotto, ideal for an elegant and flavorful meal.
# What You'll 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)
# Directions:
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 Advice:
01 -
- Restaurant quality elegance without the intimidation factor or price tag
- The lemon risotto alone has converted multiple self proclaimed rice haters
02 -
- Touch the scallops to feel when they are done; they should feel firm but still give slightly, like a medium rare steak
- Trust the risotto process; it will look loose when you take it off heat but continues to tighten as it stands
03 -
- Remove the small muscle on the side of each scallop if it is still attached, or it will become tough and rubbery
- Have everything measured and ready before you start, because risotto demands your full attention once the broth goes in