Romantic Seared Scallops Lemon (Printable)

Tender scallops atop creamy lemon-infused risotto for an elegant, flavorful main dish.

# 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)

# How to Make It:

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 -
  • The contrast between the crisp, caramelized scallop exterior and the tender, barely cooked interior creates that restaurant quality texture at home
  • Lemon brightens the rich risotto just enough to keep each bite feeling light and elegant
  • This looks impressively sophisticated but comes together in under an hour with mostly pantry staples
02 -
  • Crowding the pan with scallops drops the temperature rapidly, preventing proper searing, so cook in batches if necessary
  • Warm broth is essential for risotto because cold liquid shocks the rice and leads to uneven cooking
  • The risotto will continue to absorb liquid as it sits, so remove it from heat while still loose and flowing
03 -
  • Remove the small muscle on the side of each scallop before cooking, as it can be tough and chewy
  • Let risotto rest covered for 2 minutes off heat before serving for ideal texture

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