Seared Sea Scallops Served with Rich Leek Risotto and Tangy Lemon-Brown Butter Sauce Recipe

Elevate your dinner experience with this exquisite combination of seared sea scallops, creamy leek risotto, and a tantalizing lemon-brown butter sauce. This dish is perfect for a romantic evening or when you want to impress your guests with a restaurant-quality meal at home. The delicate flavors of the sea scallops are beautifully complemented by the rich, comforting risotto and the nutty, citrusy sauce.

While this recipe may seem complex, it’s surprisingly manageable and doesn’t require hours in the kitchen. The key is in the timing and preparation. You’ll create a harmonious blend of textures and flavors that will tantalize your taste buds and leave you craving more. Let’s dive into this culinary adventure!

Ingredients

For the Leek Risotto:

• 1 tablespoon (15ml) extra-virgin olive oil
• 1 1/2 cups (300g) Arborio or Carnaroli rice
• 4 tablespoons (60g) unsalted butter, divided
• 2 large leeks, white and light green parts only, washed well and diced (about 2 1/2 cups)
• 1/2 cup (120ml) dry white wine
• 5 to 6 cups homemade or store-bought low-sodium chicken or vegetable stock or water, kept warm
• 3 tablespoons (45ml) mascarpone cheese
• 1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)
• 2 teaspoons lemon zest, finely grated (from about 1 large lemon)
• 1 tablespoon (15ml) fresh juice from 1 lemon
• Kosher salt and freshly ground black pepper

For the Lemon-Brown Butter Sauce:

• 5 tablespoons (75g) unsalted butter
• 1 medium clove garlic, minced
• 1 tablespoon (15ml) fresh juice from 1 lemon
• Kosher salt and freshly ground black pepper

For the Scallops:

• 8 to 10 large dry-packed sea scallops (about 3/4 pound), dried thoroughly with towels
• Kosher salt
• 1 tablespoon neutral oil, such as vegetable, canola, or grape seed (15ml)
• 2 tablespoons teardrop or other pickled pepper (optional)

Directions

1. Prepare the Leek Risotto:

   Begin by heating olive oil in a medium saucepan over medium heat. Once shimmering, add the rice and stir for about 3 minutes until the edges turn translucent. This process, known as toasting, enhances the rice’s nutty flavor. Next, introduce 2 tablespoons of butter and the diced leeks. Cook for approximately 5 minutes, stirring occasionally, until the butter melts and the leeks become tender but not browned. The leeks will infuse the risotto with a subtle, sweet flavor.

2. Develop the Risotto:

   Pour in the white wine and let it simmer while stirring. As the wine evaporates, it will leave behind its essence, adding depth to your risotto. Once the wine has been absorbed, begin the gradual process of adding warm stock. Add 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding more. This slow method allows the rice to release its starches, creating that creamy texture we all love in a good risotto. Continue this process for about 20 minutes, or until the rice reaches al dente perfection – tender but with a slight bite in the center.

3. Finish the Risotto:

   When you’re ready to serve, stir in enough warm stock to achieve a creamy consistency. The risotto should flow like lava when you tilt the pan. Now, it’s time to enrich your risotto. Stir in the remaining 2 tablespoons of butter, mascarpone, Parmigiano-Reggiano, lemon zest, and juice. These ingredients will transform your risotto from good to extraordinary. Season with salt and pepper to taste. Remember, if the risotto thickens too much, simply add a splash of warm stock or water to restore its luxurious creaminess.

4. Prepare the Lemon-Brown Butter Sauce:

   While the risotto is cooking, start on your sauce. In a small saucepan over medium heat, melt the butter. As it cooks, swirl the pan every few seconds. Watch closely as the butter foams, then subsides, and finally turns a beautiful golden brown with a nutty aroma. This process usually takes about 3 minutes. Once you’ve achieved this golden perfection, remove the pan from heat and stir in the minced garlic. Let it sizzle for 10-15 seconds, releasing its aromatic oils. Then, add the lemon juice, which will cause the butter to bubble up excitingly. Season with salt and pepper, then keep warm until serving time.

5. Prepare the Scallops:

   Now for the star of the show – the scallops. Begin by seasoning them with salt and refrigerating for 15 minutes. This brief salting helps to draw out excess moisture, ensuring a beautiful golden sear. After 15 minutes, remove the scallops from the refrigerator and pat them dry thoroughly. A dry surface is crucial for achieving that coveted caramelized crust.

6. Cook the Scallops:

   Heat vegetable oil in a large stainless steel or cast iron skillet over high heat until it’s just smoking. Carefully place the scallops in the pan, leaving space between each one to prevent steaming. Here’s a pro tip: press each scallop down very lightly with a spatula to ensure good contact with the pan. This will help you achieve that perfect golden-brown sear. Cook without moving them for 1-2 minutes, until beautifully browned on the first side. Then, with care and precision, flip each scallop and cook for about 1 minute longer. You’re aiming for a medium-rare center – opaque on the outside, with a slight translucence in the middle.

7. Serve and Enjoy:

   As soon as the scallops are done, transfer them to a paper towel-lined plate to drain any excess oil. Now, it’s time to plate your masterpiece. Scoop generous portions of the creamy leek risotto into warmed bowls. Arrange the perfectly seared scallops on top of the risotto. Drizzle the nutty, citrusy brown butter sauce over the scallops and around the plate. If you’re using them, sprinkle a few pickled peppers over the top for a pop of color and tangy contrast. Serve immediately and prepare for a symphony of flavors and textures that will delight your palate!

Notes

This recipe typically yields more risotto than you might need for the scallops. Don’t let it go to waste! Leftover risotto can be refrigerated overnight and easily reheated the next day. Simply place it in a saucepan and stir in hot broth or water until it reaches your desired consistency. It’s like having two gourmet meals in one!

Remember, the key to perfectly seared scallops is ensuring they’re as dry as possible before cooking. Take the time to thoroughly pat them dry with paper towels. This extra step will reward you with a beautifully caramelized crust.

Feel free to experiment with the garnishes. While the pickled peppers add a lovely tang and color, you could also try microgreens, a sprinkle of crispy pancetta, or a few drops of high-quality extra virgin olive oil.

Lastly, don’t rush the risotto. The slow addition of stock and constant stirring is what gives risotto its signature creamy texture. Put on some music, pour yourself a glass of that white wine you’re using in the recipe, and enjoy the process. After all, cooking is as much about the journey as it is about the destination!