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Seared Scallops and Creamy Lemon Parmesan Risotto Bliss

Indulge in luxurious seared scallops paired with creamy lemon parmesan risotto, perfect for gourmet dining.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Unsalted Butter Adds richness; can substitute with olive oil
  • 1 Yellow Onion Provides aromatic base flavor; can substitute with shallots
  • 2 cloves Garlic Fresh minced garlic preferred
  • 1 cup Arborio Rice Key for creamy texture; other short-grain rice can be used
  • 4 cups Stock Chicken, vegetable, or seafood stock
  • ½ cup Evaporated Milk Can replace with almond or oat milk
  • ½ cup Grated Parmesan Cheese Pecorino Romano can be a substitute
  • 2 tablespoons Sour Cream Can substitute with Mascarpone or Creme Fraiche
  • 1 tablespoon Lemon Zest Fresh lime zest can be an alternative
For the Scallops
  • 8 Scallops Ensure they are fresh; can substitute with shrimp or firm fish
  • 1 tablespoon Lemon Juice Can substitute with lime juice
  • ¼ cup White Wine For a non-alcoholic version, use extra stock with a dash of vinegar

Equipment

  • cast-iron pan
  • Deep saucepan
  • Separate pot for stock

Method
 

Preparation Steps
  1. Melt 2 tablespoons of unsalted butter in a deep saucepan over medium heat. Add 1 diced yellow onion and 2 minced garlic cloves, sauté for about 10 minutes until fragrant and translucent.
  2. Heat your chosen stock (chicken, vegetable, or seafood) in a separate pot until hot but not boiling.
  3. Stir in 1 cup of Arborio rice into the onion mixture. Lower heat and toast rice for about 2 minutes.
  4. Gradually add hot stock in increments, starting with ½ cup, stirring constantly until absorbed for about 30-40 minutes.
  5. Remove risotto from heat and stir in ½ cup of evaporated milk, ½ cup of grated Parmesan, 2 tablespoons of sour cream, and zest of 1 lemon.
  6. Heat a cast-iron pan over medium-high heat, add 2 tablespoons of unsalted butter until bubbly.
  7. Place 8 fresh scallops in the hot pan, searing without moving for 3.5 to 4 minutes until crust forms.
  8. Gently pour in the juice of 1 lemon and a splash of white wine over scallops, seasoning with salt and pepper, and let bubble for about 1 minute.
  9. Serve the creamy lemon Parmesan risotto with seared scallops on top, drizzled with the lemon wine sauce.

Notes

Choose fresh scallops for the best flavor. Do not rush the sear for a perfect crust. Keep the stock warm for creamy risotto texture.