What is the best sauce to eat with scallops?

A simple lemon butter sauce is one of the best pairings for scallops. Its bright, acidic flavor enhances the sweetness of the scallops without overpowering them. Other great options include garlic herb butter, white wine reduction, or a light cream sauce.

How to cook scallops with butter and lemon?

Start by patting your scallops dry and seasoning with salt and pepper. In a hot skillet, melt a mix of olive oil and butter, then sear the scallops for 2 to 3 minutes per side. Once golden, remove from heat and add fresh lemon juice and zest to the pan. Spoon the sauce over the scallops before serving.

How long to cook scallops in risotto?

You don’t actually cook the scallops in the risotto itself. Instead, sear them separately while the risotto finishes cooking. Scallops only need 5 to 6 minutes total in a hot skillet. Once both components are ready, plate the risotto and place the scallops on top.

How to make Gordon Ramsay's pan seared scallops?

Chef Ramsay sears scallops in a very hot, lightly oiled nonstick pan. He uses fresh, dry-packed scallops, seasons them with salt and pepper, and cooks them without touching for 2 minutes. He flips them once to brown the other side. His version typically finishes with a squeeze of lemon and a touch of butter.

Seared Scallops with Risotto and Lemon Butter Sauce

Name: Seared Scallops with Risotto and Lemon Butter Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 pound sea scallops; 2 cups Arborio rice; 4 cups chicken or vegetable stock; 1/2 cup dry white wine; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 1/4 cup unsalted butter; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley for garnish

Description

Seared scallops with risotto and lemon butter sauce is an elegant, restaurant-style meal you can master at home. Simple ingredients and smart timing deliver rich flavor in just 40 minutes.

Ingredients

1 pound sea scallops

2 cups Arborio rice

4 cups chicken or vegetable stock

1/2 cup dry white wine

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/4 cup unsalted butter

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley for garnish

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Instructions

1. In a saucepan, heat the stock over medium and keep warm.

2. In a skillet, heat 1 tablespoon olive oil. Sauté onion and garlic until translucent.

3. Add Arborio rice. Stir and toast briefly, then pour in wine. Cook until absorbed.

4. Add warm stock one ladle at a time, stirring between additions until creamy and al dente.

5. Stir in Parmesan, salt, and pepper. Set aside off heat.

6. Season scallops with salt and pepper. Heat butter and oil in a pan.

7. Sear scallops 2–3 minutes per side until golden and cooked through. Remove and keep warm.

8. In the same pan, add garlic, butter, lemon juice, and zest for sauce.

9. Plate risotto, top with scallops, drizzle with sauce, and garnish with parsley.

Notes

Do not overcook scallops. Make sure they’re dry before searing.

Use dry white wine for best flavor. Keep broth warm for smoother risotto.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American