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.
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
Instructions
- 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.
- 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.
- 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.
- 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.