Pan-Seared Lemon Garlic Butter Scallops with Creamy Parmesan Risotto Tips, FAQ & printable recipe

Tips for success

For the best sear, use a heavy stainless steel or cast-iron skillet that can withstand high heat without warping. Preheat the pan for a few minutes until a drop of water sizzles and evaporates instantly.

Add the oil and swirl to coat, then carefully place the scallops. Do not move them for the first 2 minutes; they will release from the pan when the crust is ready. This patience is the secret to a perfect golden crust.

When making risotto, keep the stock warm on the stove and add it a ladleful at a time. Stir with a wooden spoon in a slow, steady motion. The constant stirring is what releases the starch, so do not rush.

The risotto should be slightly looser than you want at the end, because it will thicken as it sits. Taste the rice often—it should be tender but still have a slight bite. Remove from heat and stir in the cheese and butter off the heat for a glossy finish.

Variations

• Herb Butter Variation: Add 1 tablespoon of chopped fresh thyme or tarragon to the butter during the basting step. The herbs infuse the butter with an earthy aroma that complements the sweetness of the scallops.
• Citrus Twist: Replace the lemon juice with an equal amount of fresh orange juice and add a teaspoon of grated orange zest to the risotto. This adds a bright, sweet citrus note that pairs well with the seafood.
• Spicy Kick: Add a pinch of red pepper flakes or a small minced fresh chili to the garlic butter when basting. The heat cuts through the richness of the risotto and adds a pleasant warmth.
• Vegetable Stock Substitute: Use vegetable stock instead of chicken stock for a vegetarian version. The risotto will be slightly less savory but still delicious. Ensure the stock is well-seasoned.

Storage and make-ahead

Fridge

Store leftovers in airtight containers in the refrigerator for up to 2 days. Reheat the risotto with a splash of stock, and sear the scallops briefly in butter.

Freezer

Risotto freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently with extra stock.

Reheat

Reheat risotto in a saucepan over medium-low heat, adding a little stock or water to restore creaminess.

Leftover scallops and risotto can be stored separately in airtight containers in the refrigerator for up to 2 days. To reheat, gently warm the risotto in a saucepan with a splash of stock or water over low heat, stirring until heated through.

The scallops are best reheated briefly in a hot skillet with a little butter to revive their crust, but they will not be as crisp as fresh. Avoid microwaving the scallops, as they can become rubbery.

The risotto can be made up to 1 day ahead. Cook it until it is slightly underdone, then spread it on a baking sheet to cool quickly. Refrigerate in an airtight container.

To serve, reheat gently in a saucepan with extra stock or water, stirring until creamy. The scallops are best cooked fresh, but they can be prepped earlier in the day—pat dry and refrigerate uncovered on a paper towel-lined plate until ready to sear.

Serving ideas

Serve this dish as a main course for four people, or as a starter for six. It pairs beautifully with a crisp green salad dressed with a light vinaigrette to cut the richness. For a more substantial meal, add a side of sautéed spinach or roasted asparagus. The risotto is hearty, so a light side dish is all you need.

For an elegant presentation, spoon the risotto into shallow bowls, then place the scallops on top. Drizzle the pan butter over everything and finish with a sprinkle of fresh parsley. Serve immediately, while the scallops are still warm and the risotto is at its creamiest. A glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the dish perfectly.

Frequently asked questions

Recipe card

Pan-Seared Lemon Garlic Butter Scallops with Creamy Parmesan Risotto

Prep 15 minCook 40 minTotal 55 minServes 4

Ingredients

• 12 large dry-packed sea scallops
• 2 tbsp olive oil
• 30 g unsalted butter
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 200 g Arborio rice
• 1 small shallot, finely diced
• 100 ml dry white wine
• 600 ml warm chicken stock
• 50 g Parmigiano-Reggiano, finely grated
• 2 tbsp fresh parsley, chopped
• sea salt, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: milk, sulfites, mollusks

Estimated nutrition per serving

Calories

550

Protein

30 g

Carbohydrates

50 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.