Lemon Garlic Scallops Risotto (Printable)
Seared scallops drizzled with lemon butter serve over rich Parmesan risotto for elegant dining.
# What You Need:
→ Scallops
01 - 1 lb large sea scallops, patted dry
02 - 1 tablespoon olive oil
03 - 2 tablespoons unsalted butter
04 - 2 garlic cloves, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 2 tablespoons chopped fresh parsley
08 - Kosher salt, to taste
09 - Black pepper, to taste
→ Risotto
10 - 1 1/4 cups Arborio rice
11 - 1 small shallot, finely diced
12 - 2 tablespoons unsalted butter
13 - 1 tablespoon olive oil
14 - 1/2 cup dry white wine
15 - 4 cups low-sodium chicken or vegetable broth, kept warm
16 - 1/2 cup freshly grated Parmesan cheese
17 - 1/4 cup heavy cream (optional)
18 - Salt, to taste
19 - Black pepper, to taste
# Steps:
01 - Heat olive oil and 2 tablespoons butter in a large saucepan over medium heat. Add shallot and cook until softened, about 2 minutes. Stir in Arborio rice and cook, stirring, for 1-2 minutes until lightly toasted. Pour in white wine and stir until absorbed. Gradually add warm broth, 1/2 cup at a time, stirring gently and allowing each addition to absorb before adding more. Continue cooking until the rice is creamy and al dente, approximately 18-22 minutes. Stir in Parmesan cheese and heavy cream if using. Season with salt and black pepper. Cover and set aside.
02 - Pat scallops dry and season both sides with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. When oil shimmers, add scallops in a single layer and sear without moving for 2 minutes until golden brown on the bottom. Flip scallops, then add butter and minced garlic. Sear for 1-2 minutes until just opaque. Remove pan from heat and stir in lemon zest, lemon juice, and parsley, coating the scallops in the sauce.
03 - Divide risotto evenly among plates. Top with seared scallops and spoon over the lemon-garlic butter sauce. Garnish with additional parsley and lemon zest as desired.
# Expert Hints:
01 -
- Scallops sear to golden perfection in just minutes, so dinner feels fancy without requiring a culinary degree.
- The risotto is creamy and forgiving once you understand the rhythm of stirring and adding broth.
- That lemon-garlic butter sauce tastes like you've been perfecting it for decades.
02 -
- Overcrowding the skillet drops the temperature and steams the scallops instead of searing them; cook them in batches if you have more than 6 or 8.
- Risotto requires constant attention and stirring during the broth-adding phase, so don't try to rush it or step away—it rewards presence in the kitchen.
03 -
- If your risotto seems too thick after standing, stir in a few splashes of warm broth or pasta water to loosen it back to a creamy consistency.
- Scallop quality matters enormously; ask your fishmonger for dry scallops rather than wet-packed ones, which have been treated with preservatives and release water as they cook.