Lemon Garlic Scallops Risotto (Printable)

Seared scallops with lemon-garlic butter served atop creamy Parmesan risotto for a rich, flavorful dish.

# What You Need:

→ For the Scallops

01 - 16 large sea scallops, patted dry
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 2 tablespoons fresh parsley, chopped
08 - Salt and black pepper, to taste

→ For the Risotto

09 - 1 ½ cups Arborio rice
10 - 4 cups low-sodium chicken or vegetable broth, kept warm
11 - 2 tablespoons unsalted butter
12 - 1 tablespoon olive oil
13 - 1 small yellow onion, finely diced
14 - 2 cloves garlic, minced
15 - ½ cup dry white wine
16 - ¾ cup grated Parmesan cheese
17 - Salt and black pepper, to taste

# Steps:

01 - In a large saucepan, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the finely diced onion and cook until translucent, about 3 minutes. Stir in the 2 cloves minced garlic and cook for 1 minute until fragrant.
02 - Add Arborio rice to the saucepan and cook, stirring constantly, for 2 minutes until the grains are lightly toasted and edges become translucent.
03 - Pour in the ½ cup dry white wine and cook, stirring frequently, until the liquid is mostly absorbed by the rice, about 2-3 minutes.
04 - Add warm broth one ladleful at a time, stirring frequently and allowing each addition to be completely absorbed before adding the next. Continue this process for about 20 minutes until the rice is creamy and tender but still slightly firm to the bite (al dente).
05 - Stir in the grated Parmesan cheese until melted and incorporated. Season with salt and pepper to taste. Remove from heat, cover, and set aside to keep warm.
06 - Pat the sea scallops thoroughly dry with paper towels. Season both sides generously with salt and black pepper.
07 - In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoons butter until hot and shimmering. Add scallops in a single layer without overcrowding the pan. Sear without moving for 2 minutes until a deep golden crust forms. Flip carefully and sear the other side for 1-2 minutes until just cooked through and opaque.
08 - During the last 30 seconds of cooking, add the 3 cloves minced garlic to the pan. Add lemon juice and lemon zest, swirling the pan to coat the scallops in the lemon-garlic butter sauce. Remove from heat immediately.
09 - Spoon a portion of creamy Parmesan risonto onto each plate. Arrange 4 seared scallops on top of the risotto. Drizzle with the remaining lemon-garlic butter from the pan. Garnish generously with chopped fresh parsley and serve immediately while hot.

# Expert Hints:

01 -
  • The risotto creates this incredibly luxurious base that makes the whole plate feel fancy without requiring professional skills
  • You get that restaurant sear on scallops at home once you understand the hot pan technique
  • The bright lemon cuts through all that richness keeping every bite exciting
02 -
  • Crowding the pan with scallops drops the temperature instantly and you'll end up steaming instead of searing
  • Warm broth is non negotiable for risotto because cold liquid stops the cooking process and creates gummy texture
  • The key to restaurant scallops is patience with the sear—moving them too early breaks the crust formation
03 -
  • Buy dry pack scallops rather than wet pack if you can find them—they sear much better because they haven't been treated with preservatives
  • Let your scallops sit at room temperature for 15 minutes before cooking for more even cooking

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