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A vibrant plate of saffron risotto topped with pan-seared scallops, garnished with peas, red peppers, Parmesan, and fresh chives, served in an elegant blue ceramic dish

Pan-Seared Scallops with Saffron Risotto and Lemon Butter

Thiselegant dish features perfectly seared scallops served over creamysaffron-infused risotto, topped with a zesty lemon butter sauce. A luxuriousand flavorful meal perfect for special occasions or fine dining at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner
Cuisine: Mediterranean-Inspired
Calories: 480
Ingredients Method

Ingredients
  

  • 12 large sea scallops
  • 2 tablespoons grapeseed or vegetable oil
  • Salt and pepper to taste
  • 1 cup Arborio rice
  • 1 small onion or shallot finely chopped
  • 1/4 teaspoon saffron threads
  • 4 cups vegetable or chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • Fresh herbs parsley or chives for garnish

Method
 

  1. Prepare the Scallops: Pat the scallops dry with a paper towel and season both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the grapeseed oil. Once the oil is shimmering, sear the scallops for 2-3 minutes on one side until golden brown, then flip and cook for an additional 1-2 minutes. Remove from the pan and set aside.
  2. Make the Saffron Risotto: In a medium saucepan, heat the broth and add the saffron threads to steep. In a separate pan, sauté the onion or shallot in butter until softened. Add the Arborio rice and toast for 1-2 minutes. Gradually add the warm saffron broth, one ladleful at a time, stirring constantly until the rice is creamy and al dente. Stir in Parmesan cheese and adjust seasoning as needed.
  3. Make the Lemon Butter Sauce: In a small saucepan, melt the butter over low heat. Gradually whisk in the lemon juice and season with salt and pepper. Add fresh herbs if desired.
  4. Plate the Dish: Spoon the saffron risotto onto the center of the plate, arrange the scallops on top, and drizzle with lemon butter sauce. Garnish with fresh herbs.