Seared Scallops with Garlic Butter over Creamy Pea Risotto
Looking for a Valentine’s Day dinner that feels special without the stress? This scallops and risotto combo delivers restaurant vibes, no reservations required.Seared scallops with garlic butter over creamy pea risotto is a romantic,restaurant-worthy dinner that’s perfect for Valentine’s Day at home. Sweet sea scallops are seared until beautifully golden, finished with a silky garlic butter sauce, and served over rich, creamy risotto studded with tender peas and Parmesan. Elegant but approachable, this dish delivers big flavor without hoursin the kitchen—ideal for a cozy, special night in.Thanks for cooking with us. Check out our other recipes. Visit us on Pinteresthttps://thepatientcook.com
Servings 2
Ingredients
Seared Scallops with Garlic Butter
- ½ lb sea scallops
- Kosher salt and freshly ground black pepper
- ½ tablespoon olive oil
- 1 tablespoon butter
Garlic Butter Sauce
- 2 tablespoons butter
- 3-4 garlic cloves, minced
- Juice of ½ lemon
- ¼ cup dry white wine chicken or vegetable broth work as well
- Chopped fresh parsley, for garnish
Instructions
Scallops
- Prepare the scallops: Pat the scallops very dry with paper towels. Remove the small side muscle if present. Season both sides lightly with salt and pepper.
- Sear the scallops: Heat a large skillet over high heat. Add the olive oil and butter. Once the pan is hot and the butter has melted, place the scallops in the pan, making sure they are not touching.
- Cook undisturbed for about 2 minutes, until a deep golden crust forms.
- Flip and finish: Reduce heat slightly to medium-high. Flip the scallops and cook for another 1–2 minutes, until the second side is golden and the centers are just opaque. Transfer scallops to a plate.
- Make the garlic butter sauce: In the same pan, add the butter and scrape up any browned bits. Add the garlic and cook for 30 seconds until fragrant. Stir in lemon juice and wine or broth. Simmer for 1–2 minutes until slightly reduced.
Risotto
- Warm the broth: Heat the broth in a saucepan and keep it warm over low heat.
- Start the risotto: In a large saucepan, heat olive oil and butter over medium heat. Add the shallot and cook until soft and translucent, about 3 minutes.
- Toast the rice: Stir in the arborio rice and cook for 1–2 minutes, stirring constantly, until the grains are lightly toasted.
- Deglaze: Pour in the white wine and cook, stirring, until mostly absorbed.
- Add broth gradually: Add the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for about 18–20 minutes, until the rice is tender and creamy.
- Finish with peas and cheese: Stir in the peas during the last 3–4 minutes of cooking. Remove from heat and fold in the Parmesan. Season with salt and pepper to taste.
To Serve
- Spoon the creamy risotto into shallow bowls and top with the seared scallops. Finish with extra garlic butter sauce and fresh herbs if desired.
Notes
Obviously, the risotto takes a bit of time, so start it first and have the scallops prepped and ready when the risotto is almost done.