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Quick Crispy Pan-Seared Scallops with Easy Creamy Lemon Risotto

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A fast and satisfying dish featuring crispy pan-seared scallops paired with a creamy, bright lemon-infused risotto, perfect for busy weeknights or dinner parties.

Ingredients

  • Fresh sea scallops (about 12 large or 16 smaller, around 1 lb / 450 g)
  • All-purpose flour (for light dredging)
  • Salt and freshly ground black pepper (to taste)
  • Olive oil or grapeseed oil (for searing)
  • Unsalted butter (1 tablespoon, to finish and baste)
  • Arborio rice (1 cup / 200 g)
  • Low-sodium chicken or vegetable broth (4 cups / 1 liter), warmed
  • Dry white wine (½ cup / 120 ml, optional but recommended)
  • Shallot, finely chopped (1 small)
  • Garlic clove, minced (1 large)
  • Fresh lemon juice (from 1 medium lemon)
  • Lemon zest (from 1 lemon)
  • Parmesan cheese, freshly grated (½ cup / 50 g)
  • Unsalted butter (2 tablespoons, for creaminess)
  • Olive oil (1 tablespoon)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Pat the scallops dry with paper towels. Season both sides lightly with salt and pepper. Lightly dredge each scallop in flour, shaking off any excess. Set aside.
  2. Heat olive oil in a medium saucepan over medium heat. Add the shallot and sauté until translucent, about 2-3 minutes, stirring often.
  3. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in the arborio rice, coating it well with the oil and aromatics. Toast for 1-2 minutes until edges look translucent but center remains opaque.
  5. Pour in the white wine and stir constantly until mostly absorbed.
  6. Ladle in about ½ cup (120 ml) of warm broth. Stir frequently, allowing rice to absorb liquid before adding next ladle. Continue for 18-20 minutes until rice is creamy and al dente.
  7. While risotto cooks, heat a heavy-bottomed skillet over medium-high heat until smoking hot. Add oil and swirl to coat.
  8. Place scallops gently in pan, leaving space between each. Sear without moving for about 2 minutes until golden-brown crust forms.
  9. Flip scallops and sear other side for 1-2 minutes. Add butter and spoon it over scallops to baste for 30 seconds. Remove from heat.
  10. Once rice is done, stir in butter, Parmesan, lemon juice, and lemon zest. Season with salt and pepper to taste.
  11. Spoon creamy lemon risotto onto plates, top with crispy scallops, and garnish with chopped parsley if desired. Serve immediately.

Notes

Pat scallops dry for best crispiness. Use a screaming hot pan to sear scallops. Stir risotto frequently and add broth gradually for creamy texture. Wine adds depth but can be substituted with lemon juice. Keep scallops warm with foil if risotto needs extra time. Dairy-free and gluten-free adaptations available.

Nutrition

Keywords: scallops, risotto, lemon risotto, pan-seared scallops, quick dinner, creamy risotto, seafood, easy recipe

Find it online: https://twinkletaste.com/quick-crispy-pan-seared-scallops-with-easy-creamy-lemon-risotto-recipe/