Pan-Seared Scallops with Saffron Risotto and Lemon Butter

A close-up of pan-seared scallops served over saffron risotto with vegetables, garnished with chives in a blue ceramic plate.

Pan-Seared Scallops with Saffron Risotto and Lemon Butter

Pan-Seared Scallops with Saffron Risotto and Lemon Butter is an elegant seafood dish perfect for special dinners. It features golden, tender scallops served over creamy saffron risotto, topped with a bright lemon butter sauce. The flavors are rich, balanced, and surprisingly easy to create at home.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: dinner

Cuisine: Mediterranean-Inspired

Calories: 600

Ingredients Method

Ingredients

For the Scallops:

16 large sea scallops dry-packed
Salt and black pepper to taste
1 –2 tbsp olive oil
1 tbsp unsalted butter

For the Saffron Risotto:

1 tbsp olive oil
1 tbsp unsalted butter
1 small shallot finely chopped
1 cup Arborio rice
½ cup white grape juice + 1 tablespoon lemon juice
3 –4 cups warm chicken or seafood broth
A pinch of saffron threads steeped in 2 tbsp warm broth
¼ cup grated Parmesan cheese
Salt to taste

For the Lemon Butter Sauce:

3 tbsp unsalted butter
1 garlic clove minced
Juice and zest of 1 lemon
Pinch of salt

Method

Make the Risotto:

In a saucepan, sauté shallot in olive oil and butter. Add Arborio rice, stir for 1 minute. Pour in wine and let it reduce.
Add warm broth gradually, stirring constantly. After 15–18 mins, stir in saffron broth and Parmesan. Keep warm.

Cook the Scallops:

Pat scallops dry. Season with salt and pepper. Heat oil in a skillet until very hot.
Sear scallops for 2–3 minutes per side. Add butter in the last minute for extra flavor.

Make the Lemon Butter Sauce:

Melt butter in a small pan. Add garlic and cook 1 min. Stir in lemon juice, zest, and a pinch of salt.

Plate and Serve:

Spoon risotto onto plates. Top with scallops. Drizzle with lemon butter sauce. Garnish with parsley or zest if desired.