### Exquisite Flavors: Pan-Seared Scallops with Lemon-Butter Sauce and Saffron Risotto
Hello, lovely readers! Al here, back with another delicious recipe that I couldn’t wait to share with you all. Today, I’m taking you on a journey to the vibrant, aromatic coasts of Italy with a dish that’s perfect for a special dinner at home. We’re talking about Pan-Seared Scallops with Lemon-Butter Sauce, paired with a luxuriously creamy Saffron Risotto. Trust me, this one is sure to impress your loved ones—and your taste buds!
#### The Star of the Show: Scallops
There’s just something magical about scallops. They’re delicate, sweet, and when seared to perfection, they develop a beautiful golden crust while remaining tender and juicy on the inside. The key to achieving that perfect sear is simple: dry scallops and a hot pan. And did I mention how quick they are to cook? You’ll have them done in a flash, making this dish surprisingly easy to whip up on a busy weeknight or a cozy weekend evening.
#### The Elegant Companion: Saffron Risotto
Ah, risotto—truly the epitome of Italian comfort food. Each creamy bite is a labor of love, with the constant stirring transforming simple Arborio rice into a luscious, velvety masterpiece. The addition of saffron takes it to the next level, infusing the risotto with a golden hue and a subtle, earthy flavor that’s nothing short of heavenly.
#### Bringing It All Together: Lemon-Butter Sauce
To elevate the scallops even further, we’re topping them with a zesty lemon-butter sauce. The bright citrus cuts through the richness of the scallops and risotto, while the garlic and parsley add layers of flavor that are simply irresistible.
Ready to dive in? Let’s get cooking!
### Ingredients:
#### Scallops:
– 12 large sea scallops
– 2 tablespoons olive oil
– Salt to taste
– Freshly ground black pepper to taste
#### Lemon-Butter Sauce:
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 lemon, juiced
– 1 teaspoon lemon zest
– 2 tablespoons fresh parsley, chopped
#### Saffron Risotto:
– 1 cup Arborio rice
– 1/2 teaspoon saffron threads
– 4 cups chicken or vegetable broth
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 3 tablespoons unsalted butter
– 1/4 cup grated Parmesan cheese
– Salt to taste
– Freshly ground black pepper to taste
### Method:
#### Saffron Risotto:
1. **Prepare the Broth**: In a saucepan, warm the chicken or vegetable broth over low heat and add the saffron threads. Keep it warm but not boiling.
2. **Cook the Aromatics**: In a large pan, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until softened but not browned.
3. **Toast the Rice**: Add the Arborio rice to the pan and stir to coat the grains with the butter. Cook for about 2 minutes until the edges of the rice become translucent.
4. **Add Wine**: Pour in the white wine, stirring constantly until it is completely absorbed by the rice.
5. **Cook the Risotto**: Begin adding the warm broth, one ladle at a time, stirring continuously. Wait until each ladleful is absorbed before adding the next. This process should take about 20 minutes.
6. **Finish the Risotto**: When the rice is creamy and tender but still slightly al dente, remove the pan from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Cover and set aside.
#### Lemon-Butter Sauce:
1. **Melt the Butter**: In a small saucepan, melt the butter over medium heat until it starts to bubble.
2. **Add Garlic and Lemon**: Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the lemon juice and lemon zest, cooking for another 1-2 minutes.
3. **Finish the Sauce**: Remove from heat and stir in the chopped fresh parsley. Set aside.
#### Scallops:
1. **Prepare the Scallops**: Pat the scallops dry with paper towels. Season both sides with salt and freshly ground black pepper.
2. **Heat the Pan**: In a large skillet, heat the olive oil over high heat until shimmering but not smoking.
3. **Cook the Scallops**: Place the scallops in the skillet in a single layer, leaving space between each scallop. Cook for 2-3 minutes on one side until a golden crust forms. Flip the scallops and cook for another 2-3 minutes on the other side until just opaque in the center.
4. **Serve**: Spoon the saffron risotto onto plates and top with seared scallops. Drizzle the lemon-butter sauce over the scallops and garnish with extra chopped parsley if desired. Serve immediately.
And there you have it—a sophisticated, restaurant-quality meal that’s sure to wow anyone who tries it. Whether you’re cooking for a special occasion or simply indulging in a delightful dinner at home, this Pan-Seared Scallops with Lemon-Butter Sauce and Saffron Risotto is bound to become a favorite in your culinary repertoire. Enjoy, and happy cooking!
Ingredients
### Ingredients:
#### Scallops:
– 12 large sea scallops
– 2 tablespoons olive oil
– Salt to taste
– Freshly ground black pepper to taste
#### Lemon-Butter Sauce:
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 lemon, juiced
– 1 teaspoon lemon zest
– 2 tablespoons fresh parsley, chopped
#### Saffron Risotto:
– 1 cup Arborio rice
– 1/2 teaspoon saffron threads
– 4 cups chicken or vegetable broth
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 3 tablespoons unsalted butter
– 1/4 cup grated Parmesan cheese
– Salt to taste
– Freshly ground black pepper to taste
Method
### Method:
#### Saffron Risotto:
1. **Prepare the Broth**: In a saucepan, warm the chicken or vegetable broth over low heat and add the saffron threads. Keep it warm but not boiling.
2. **Cook the Aromatics**: In a large pan, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until softened but not browned.
3. **Toast the Rice**: Add the Arborio rice to the pan and stir to coat the grains with the butter. Cook for about 2 minutes until the edges of the rice become translucent.
4. **Add Wine**: Pour in the white wine, stirring constantly until it is completely absorbed by the rice.
5. **Cook the Risotto**: Begin adding the warm broth, one ladle at a time, stirring continuously. Wait until each ladleful is absorbed before adding the next. This process should take about 20 minutes.
6. **Finish the Risotto**: When the rice is creamy and tender but still slightly al dente, remove the pan from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Cover and set aside.
#### Lemon-Butter Sauce:
1. **Melt the Butter**: In a small saucepan, melt the butter over medium heat until it starts to bubble.
2. **Add Garlic and Lemon**: Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the lemon juice and lemon zest, cooking for another 1-2 minutes.
3. **Finish the Sauce**: Remove from heat and stir in the chopped fresh parsley. Set aside.
#### Scallops:
1. **Prepare the Scallops**: Pat the scallops dry with paper towels. Season both sides with salt and freshly ground black pepper.
2. **Heat the Pan**: In a large skillet, heat the olive oil over high heat until shimmering but not smoking.
3. **Cook the Scallops**: Place the scallops in the skillet in a single layer, leaving space between each scallop. Cook for 2-3 minutes on one side until a golden crust forms. Flip the scallops and cook for another 2-3 minutes on the other side until just opaque in the center.
4. **Serve**: Spoon the saffron risotto onto plates and top with seared scallops. Drizzle the lemon-butter sauce over the scallops and garnish with extra chopped parsley if desired. Serve immediately.
