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Perfect Lemon Butter Seared Scallops Recipe with Creamy Corn Risotto for Two

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A quick and easy recipe featuring perfectly seared lemon butter scallops paired with a creamy corn risotto, ideal for a romantic dinner for two.

Ingredients

Scale
  • 12 large sea scallops (about 6 ounces/170 grams), patted dry
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 lemon, juiced and zested
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 1 cup Arborio rice (200 grams)
  • 1 cup fresh corn kernels (about 2 ears) or frozen corn, thawed
  • 4 cups low-sodium chicken or vegetable broth, kept warm
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/3 cup grated Parmesan cheese (about 35 grams)
  • 1/4 cup dry white wine (optional)
  • Fresh thyme leaves (about 1 teaspoon), optional

Instructions

  1. Warm chicken or vegetable broth in a saucepan over low heat. Prepare corn kernels if fresh or thaw if frozen.
  2. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add shallot and garlic, cooking until soft and fragrant, about 2-3 minutes.
  3. Add Arborio rice to the pan and stir to coat with butter. Toast for 1-2 minutes until edges look translucent.
  4. Pour in white wine (optional) and stir until mostly absorbed.
  5. Add warm broth one ladle at a time, stirring frequently. Wait for each addition to be mostly absorbed before adding the next. After halfway, stir in corn kernels and thyme leaves.
  6. When rice is tender but slightly firm, stir in Parmesan cheese. Season with salt and pepper. Remove from heat and cover to keep warm.
  7. Pat scallops dry again and season with salt and pepper.
  8. Heat olive oil and 1 tablespoon butter in a heavy pan over medium-high heat. Add scallops spaced apart and sear for 2-3 minutes without moving until golden crust forms.
  9. Flip scallops, add remaining tablespoon butter, and spoon melted butter over scallops as they cook for another 1-2 minutes until opaque but slightly translucent in center.
  10. Remove scallops from heat, drizzle with lemon juice and zest, and garnish with parsley.
  11. Serve scallops atop creamy corn risotto immediately.

Notes

Dry scallops thoroughly before searing to achieve a golden crust. Use a mix of butter and olive oil for best flavor and crust. Stir risotto frequently and add broth slowly for creamy texture. Avoid overcooking scallops to prevent rubberiness. For dairy-free, substitute butter with olive oil and use plant-based Parmesan. For gluten-free, ensure broth is gluten-free.

Nutrition

Keywords: lemon butter scallops, seared scallops, creamy corn risotto, easy dinner for two, seafood recipe, romantic dinner, quick scallops recipe

Find it online: https://grubella.com/perfect-lemon-butter-seared-scallops-recipe-with-creamy-corn-risotto-for-two-easy-dinner/