Elegant Evening: Pan-Seared Scallops with Lemon Butter and Herb Risotto

Ah, there’s something undeniably special about a meal that feels a bit indulgent, isn’t there? Especially when it’s a homemade affair that you can be proud of. Today, I’d love to walk you through a dish that’s perfect for a romantic dinner or a special family gathering: Pan-Seared Scallops with Lemon Butter and Herb Risotto. Trust me, my wife and I just love making this at home, and it never fails to impress.

Sea scallops are an absolute treat – succulent and slightly sweet, they pair beautifully with the vibrant flavors of lemon and fresh herbs. The creamy herb risotto, on the other hand, adds a comforting and slightly nutty base that enhances the dish’s overall elegance. Without further ado, let’s get our chef hats on and dive into the recipe!

Ingredients

• 12 large sea scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 lemon (zested and juiced)
• 2 garlic cloves (minced)
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 3 tablespoons fresh parsley (chopped)
• Salt and pepper to taste
• 1 small onion (finely chopped)
• 2 tablespoons olive oil (for risotto)
• 2 tablespoons unsalted butter (for risotto)

Method

Herb Risotto

1. In a medium saucepan, heat 4 cups of chicken or vegetable broth over low heat. Keep warm.
2. In a separate large saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat.
3. Add the finely chopped onion and minced garlic, and sauté for 3-4 minutes until translucent.
4. Add 1 cup of Arborio rice and cook, stirring constantly, for 2 minutes until the rice is lightly toasted.
5. Pour in 1/2 cup of dry white wine. Stir continuously until the wine is fully absorbed.
6. Add a ladleful of the warmed broth to the rice, stirring continuously until it is absorbed. Continue adding broth, one ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding more. This process should take about 18-20 minutes.
7. Once the rice is creamy and tender, remove it from heat and stir in 1/2 cup of grated Parmesan cheese and the zest of 1 lemon. Season with salt and pepper to taste.
8. Stir in 2 tablespoons of chopped fresh parsley for a burst of freshness. Cover and set aside while you prepare the scallops.

Pan-Seared Scallops with Lemon Butter

1. Pat the scallops dry with paper towels. Season both sides with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Once the oil is hot and shimmering, add the scallops to the skillet. Cook for 2-3 minutes on each side until they develop a golden-brown crust. Do not overcrowd the skillet; cook the scallops in batches if necessary.
4. Reduce the heat to medium-low and add 2 tablespoons of unsalted butter and the juice of 1 lemon to the skillet.
5. As the butter melts, spoon it over the scallops to baste them. Cook for an additional 1-2 minutes until scallops are opaque and cooked through.
6. Remove the scallops from the skillet and set aside on a warm plate. Garnish with the remaining 1 tablespoon of chopped fresh parsley.

To Serve

1. Spoon a generous portion of the herb risotto onto each plate.
2. Arrange the pan-seared scallops on top of the risotto, and drizzle any remaining lemon butter sauce over the scallops.
3. Serve immediately, garnished with extra lemon zest, if desired.

Voilà! You’ve created an elegant, restaurant-quality dish right in your own kitchen. The combination of creamy risotto with the succulent pan-seared scallops is simply irresistible. As always, let me know how it turns out for you, and feel free to share any variations or additions you made to make this dish your own.

Bon appétit!

Ingredients

• 12 large sea scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 lemon (zested and juiced)
• 2 garlic cloves (minced)
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 3 tablespoons fresh parsley (chopped)
• Salt and pepper to taste
• 1 small onion (finely chopped)
• 2 tablespoons olive oil (for risotto)
• 2 tablespoons unsalted butter (for risotto)

Method

Method

Herb Risotto

1. In a medium saucepan, heat 4 cups of chicken or vegetable broth over low heat. Keep warm.
2. In a separate large saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat.
3. Add the finely chopped onion and minced garlic, and sauté for 3-4 minutes until translucent.
4. Add 1 cup of Arborio rice and cook, stirring constantly, for 2 minutes until the rice is lightly toasted.
5. Pour in 1/2 cup of dry white wine. Stir continuously until the wine is fully absorbed.
6. Add a ladleful of the warmed broth to the rice, stirring continuously until it is absorbed. Continue adding broth, one ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding more. This process should take about 18-20 minutes.
7. Once the rice is creamy and tender, remove it from heat and stir in 1/2 cup of grated Parmesan cheese and the zest of 1 lemon. Season with salt and pepper to taste.
8. Stir in 2 tablespoons of chopped fresh parsley for a burst of freshness. Cover and set aside while you prepare the scallops.

Pan-Seared Scallops with Lemon Butter

1. Pat the scallops dry with paper towels. Season both sides with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Once the oil is hot and shimmering, add the scallops to the skillet. Cook for 2-3 minutes on each side until they develop a golden-brown crust. Do not overcrowd the skillet; cook the scallops in batches if necessary.
4. Reduce the heat to medium-low and add 2 tablespoons of unsalted butter and the juice of 1 lemon to the skillet.
5. As the butter melts, spoon it over the scallops to baste them. Cook for an additional 1-2 minutes until scallops are opaque and cooked through.
6. Remove the scallops from the skillet and set aside on a warm plate. Garnish with the remaining 1 tablespoon of chopped fresh parsley.

To Serve

1. Spoon a generous portion of the herb risotto onto each plate.
2. Arrange the pan-seared scallops on top of the risotto, and drizzle any remaining lemon butter sauce over the scallops.
3. Serve immediately, garnished with extra lemon zest, if desired.