Pan seared scallops in a lemon butter sauce complete with creamy mushroom risotto and Parmesan cheese is a truly impressive meal.
I do most of the cooking in our house but I think it’s fair to say that, amongst my friends, that duty is pretty evenly split between spouses. Some of my friends’ husbands do all the cooking and some wives do all the cooking. Some share the task but I find that there is usually one person who claims possession of the kitchen. Even if you are NOT the one who does the cooking in your house, I think you will be able to make this spectacular meal with ease.
The simple key things to remember are:
- Scallops cook quickly. Sear on one side, sear on the other and done.
- Follow the simple do’s and don’ts of making risotto and it’s a breeze.
- Add cold butter to the lemon butter sauce slowly melting one 1/4 inch slice at a time stirring it until melted to emulsify the sauce and make it creamy and delicious.
If you follow the directions and keep these simple reminders in mind you’ll have a delicious feast that will be sure to impress.
Pan Seared Scallops with Lemon Butter Sauce
This recipe is adapted from a recipe by Jeni Britton Bauer where she uses lemon sorbet to create this creamy butter sauce; the slight sweetness is especially lovely with seared scallops. I was skeptical of the addition of lemon sorbet but it worked beautifully. Now it is my go-to trick for lemon butter sauce. To balance out the sweet scallops and buttery, rich sauce I’ve sautéed red and green swiss chard in a bit of fresh garlic and olive oil. It pairs beautifully with this dish.
- 1/4 cup lemon sorbet, melted
- 1 1/2 tablespoons distilled white vinegar
- 1 tablespoon minced shallots
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- Kosher salt
- 2 tablespoons extra-virgin olive oil or butter. I prefer butter when searing scallops.
- 18 large sea scallops
- In a small skillet, combine the sorbet with the vinegar and shallots and bring to a boil.
- Cook over moderate heat, stirring occasionally, until reduced to 2 1/2 tablespoons, about 7 minutes.
- Remove the skillet from the heat and swirl in the butter 1 piece at a time, briefly returning the skillet to the heat once or twice as necessary.
- Season the beurre blanc sauce with salt and keep warm over very low heat. To do this I place a cast iron pan on a low flame and put the sauce pan in the cast iron pan to create an indirect low heat source.
- In a large skillet, heat the oil until shimmering.
- Working in batches if necessary, season the scallops with salt and pepper and cook over moderately high heat allowing the pan to get scorching hot before adding the scallops, turning once, until nearly white throughout, about 5 minutes. Be patient.
- Allow the scallops to get a nice brown sear on one side before turning. Repeat on the other side.
- Transfer the scallops to plates, drizzle with the beurre blanc and garnish with snipped chives.
Risotto with Crimini Mushrooms and Parmesan Cheese
For preparing the mushrooms
- 1 8-ounce package crimini or baby bella mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
For preparing the Arborio rice
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- ½ large onion, finely diced (about 1 cup)
- 1 cup Arborio rice
- 1/3 cup dry white wine
- 2 ½ cups chicken stock
- ¾ cup grated Parmesan
- Salt and pepper to taste
- To prepare the mushrooms, clean the mushrooms by brushing them off (do not wash if possible) and slice.
- In a medium sauté pan, melt the 1 tablespoon each of butter and olive oil. Add the cleaned and sliced mushrooms and sauté over medium-high heat until lightly browned, stirring frequently. (Note – it’s important to sauté the mushrooms over somewhat high heat in order to get the mushrooms to release their moisture without steaming the mushrooms.) Once the mushrooms are lightly browned sprinkle lightly with just a touch of salt and allow to sauté for another minute more – this step will release just a bit more of the moisture in the mushrooms. Remove the mushrooms from the heat and set aside.
- To prepare the rice, in a medium heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.
- Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.
- Slowly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of chicken stock to the rice, move the rice around. You want to keep the rice moving around every minute or two but avoid the temptation to listen to those who say to stir it constantly. If you do you’ll end up with sticky paste. YUCK!
- Keep adding more stock ¼ cup at a time – adding more just as most but not all of the liquid is absorbed before adding in more stock.
- Cook the rice and stock together in this manner for approximately 25 minutes or so – until the rice is slightly al dente/tender, risotto, like pasta, should not be overcooked. Turn the heat off when there is still some liquid remaining in the rice and stir in the Parmesan cheese and mushrooms and salt and pepper to taste. Stir to combine completely.
- Let sit for 5 minutes before serving.
- Note: Risotto may be reheated by adding in some additional chicken stock and stirring to incorporate into the risotto.
Here in this image, the risotto is about 2/3 of the way finished. I’ve added just a 1/4 cup of stock and I will move the rice around (back on the burner of course) to allow it to absorb the liquid before adding more.