Seared Scallops over Lemon-Pea Risotto

Steps

1. Step 1

   Pour the broth into a saucepan and bring to a bare simmer over medium heat, then turn the heat to low to keep it hot. Hot broth is what keeps the risotto creamy.

   5 min

   • 5 cups chicken or vegetable broth, low-sodium
2. Step 2

   Pat the scallops very dry with paper towels, set them on a plate lined with a fresh paper towel, and leave them at room temperature while you make the risotto. Dry scallops are the key to a golden crust.

   • 1 1/4 lb large dry-packed sea scallops (about 16)
3. Step 3

   In a wide, heavy pot or deep skillet, melt 2 tbsp of the butter with the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until soft and translucent but not browned, 5 minutes. Add the garlic and cook 30 seconds more.

   6 min

   • 2 tbsp unsalted butter
   • 1 tbsp olive oil
   • 1 small onion
   • 2 cloves garlic
4. Step 4

   Add the arborio rice and stir for 1–2 minutes, until the grains look glossy and the edges turn translucent. Pour in the wine and stir until it has almost all cooked away, about 2 minutes.

   4 min

   • 1 1/2 cups arborio rice
   • 1/2 cup dry white wine
5. Step 5

   Add about 1 cup of the hot broth and stir often until the rice has absorbed nearly all of it and the pan bottom shows when you drag the spoon through. Keep adding broth 1/2 to 1 cup at a time, stirring often and letting each addition absorb before the next, until the rice is tender with a slight bite and suspended in a loose, creamy sauce, 18–22 minutes. You may not need all the broth.

   20 min

   • 5 cups chicken or vegetable broth, low-sodium
6. Step 6

   Stir in the frozen peas and cook 2 minutes, just until bright and hot. Take the pot off the heat and stir in the Parmesan, the remaining 1 tbsp butter, the lemon zest and 1 tbsp lemon juice. Season with salt and plenty of black pepper. It should pour slowly off the spoon; loosen with a splash more broth if it looks stiff. Cover and set aside.

   3 min

   • 1 tbsp unsalted butter
   • 1 cup frozen peas
   • 3/4 cup Parmesan cheese
   • 1 lemon
   • salt
   • black pepper
7. Step 7

   Season the scallops on both sides with salt and pepper. Heat the neutral oil in a large skillet (not nonstick, if you have one) over medium-high until it shimmers and you see the first wisp of smoke. Add the scallops flat side down, spaced apart, and do not move them. Sear until the bottoms are deep golden, 2–3 minutes.

   3 min

   • salt
   • black pepper
   • 1 1/4 lb large dry-packed sea scallops (about 16)
   • 1 tbsp neutral oil, such as grapeseed
8. Step 8

   Add the 1 tbsp butter to the pan, flip the scallops, and cook 1–2 minutes more, spooning the foaming butter over them, until just opaque in the center and springy to the touch. Move them to a plate right away so they don't overcook.

   2 min

   • 1 tbsp unsalted butter
9. Step 9

   Spoon the risotto into shallow bowls, top each with 4 scallops, drizzle with the pan butter and scatter the chives over the top. Serve immediately.

   • 2 tbsp chives

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026