Pan-Seared Lemon Garlic Butter Scallops with Creamy Parmesan Risotto Step-by-step instructions

Before you start

Before you begin, make sure you have all the ingredients measured and ready. Pat the scallops dry with paper towels and season them lightly with sea salt. Warm the chicken stock in a saucepan over low heat—it should be hot but not boiling.

Finely dice the shallot, mince the garlic, and chop the parsley. Grate the Parmigiano-Reggiano. Have a large skillet for the risotto and another for the scallops, or cook the risotto first and keep it warm while you sear the scallops. Set out your serving plates so they are ready to be warmed.

Instructions

Prepare and Toast

1. 1Prepare the Scallops and Stock
   Pat the scallops dry with paper towels, pressing gently to remove as much moisture as possible. Season both sides lightly with sea salt. Warm the chicken stock in a saucepan over low heat; keep it warm but not boiling.
   Look for The scallops should feel dry to the touch; excess moisture prevents a good sear.
   Tip Dry-packed scallops are essential. If using wet scallops, they will not brown properly.
2. 2Start the Risotto Base
   Heat 1 tbsp of the olive oil in a large skillet or Dutch oven over medium heat. Add the shallot and cook until soft and translucent, about 3 minutes. Add the Arborio rice and toast, stirring constantly, for 2 minutes until the edges of the grains look translucent.
   Look for The rice should smell nutty and the shallot should be fragrant but not browned.
   Tip Toasting the rice helps it absorb liquid slowly and stay al dente.
3. 3Deglaze with Wine
   Pour in the white wine and stir constantly until it is fully absorbed by the rice, about 2 minutes. The alcohol cooks off, leaving a bright acidity.
   Look for The wine should be mostly absorbed; the pan will look dry.
   Tip Use a wine you would drink; the flavor concentrates in the risotto.

At the end of this phase, the shallot is soft and translucent, the rice is toasted and smells nutty, and the wine has been absorbed. The scallops are seasoned and ready. The stock is warm and waiting. The kitchen smells of shallots and wine, and the rice is starting to look pearly.

Simmer and Finish Risotto

4. 4Simmer the Risotto
   Add a ladleful of warm stock to the rice, stirring gently and constantly. When the liquid is almost fully absorbed, add another ladleful. Continue this process for 18 to 20 minutes, until the rice is creamy and al dente. You may not need all the stock.
   Look for The rice should be tender but still have a slight bite in the center.
   Tip Stirring releases the rice's starch, creating the creamy texture without heavy cream.
5. 5Finish the Risotto
   When the rice is cooked, remove the pan from the heat. Stir in the grated Parmigiano-Reggiano and the remaining 15g of butter until melted and glossy. Season with salt to taste. Cover and set aside while you cook the scallops.
   Look for The risotto should be loose and creamy, not stiff; it will thicken as it sits.
   Tip The cheese and butter add richness; do not over-stir or the risotto becomes gluey.

The risotto is creamy and al dente, with a glossy sheen from the butter and cheese. It should be loose enough to flow slowly when the pan is tilted. The scallops are patted dry and the pan is heating. The aroma is rich and savory, with a hint of wine and cheese.

Sear and Plate

6. 6Sear the Scallops
   Heat a large stainless steel or cast-iron skillet over high heat until smoking. Add the remaining 1 tbsp olive oil. Carefully place the scallops in the pan, flat side down, leaving space between them. Cook without moving for 2 minutes, until a deep golden crust forms.
   Look for The scallops should release easily from the pan; if they stick, they need more time.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the pan. Cook in batches if necessary to maintain high heat.
7. 7Flip and Baste
   Flip the scallops using tongs. Add the butter, garlic, and lemon juice to the pan. Tilt the pan slightly and spoon the foaming butter over the scallops continuously for 60 seconds, until the scallops are opaque and cooked through, reaching 145°F (63°C) in the center.
   Look for The butter should be foaming and golden, and the garlic fragrant but not burnt.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Basting keeps the scallops moist and infuses them with flavor.
8. 8Plate and Serve
   Spoon the risotto onto warm plates. Arrange the seared scallops on top. Drizzle the remaining pan butter over the scallops and risotto. Garnish with chopped parsley. Serve immediately.
   Look for The scallops should have a golden crust and a translucent, buttery center when sliced.
   Tip Warm plates keep the dish hot; the contrast of textures is best right away.

The scallops have a deep golden crust and are cooked through to 145°F (63°C). The butter is foaming with garlic and lemon, and the parsley adds a fresh green contrast. The dish is plated with risotto topped by scallops and drizzled with pan butter. Serve immediately.

Common mistakes

The most common mistake is not drying the scallops thoroughly, which leads to steaming instead of searing and prevents a golden crust.

Another is overcrowding the pan, which lowers the temperature and causes the scallops to release moisture. For the risotto, stirring too vigorously or adding the stock too quickly can result in a gluey texture.

Use a gentle, constant stir and add the stock in increments. Avoid using cold stock—it slows down the cooking process and can make the rice gummy. Finally, do not skip the final basting step; it adds a layer of flavor and keeps the scallops moist.

How to tell it’s done

The scallops are done when they are opaque throughout and reach an internal temperature of 145°F (63°C). The crust should be deeply golden and caramelized, and the center should be slightly translucent and buttery.

The risotto is done when the rice is al dente—tender but with a slight bite—and the mixture is creamy and loose, not stiff. The grains should be suspended in a velvety sauce. Taste the risotto and adjust seasoning with salt. The final dish should be served immediately, while the scallops are hot and the risotto is at its creamiest.

• Shellfish: 145°F (63°C) in the thickest part