Lemon Garlic Scallops Risotto (Printable)

Tender scallops in lemon garlic butter over creamy parmesan risotto.

# What You Need:

→ Scallops

01 - 1 lb large sea scallops, patted dry
02 - ½ tsp salt
03 - ¼ tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 2 tbsp unsalted butter
06 - 3 garlic cloves, minced
07 - Zest of 1 lemon
08 - 2 tbsp fresh lemon juice
09 - 2 tbsp fresh parsley, chopped

→ Parmesan Risotto

10 - 1½ cups Arborio rice
11 - 4 cups low-sodium chicken or vegetable broth, warmed
12 - 2 tbsp unsalted butter
13 - 1 tbsp olive oil
14 - 1 small yellow onion, finely chopped
15 - 2 garlic cloves, minced
16 - ½ cup dry white wine
17 - ¾ cup freshly grated Parmesan cheese
18 - ¼ cup heavy cream
19 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Heat olive oil and 2 tablespoons butter in a large saucepan over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 1 minute. Stir in Arborio rice and toast for 1 to 2 minutes until edges appear translucent. Pour in dry white wine and stir until fully absorbed. Gradually add warm broth one ladle at a time, stirring constantly and allowing liquid to absorb before adding more. Continue this process until rice is creamy and al dente, approximately 20 to 25 minutes. Remove from heat, then stir in Parmesan cheese, heavy cream, salt, and pepper. Keep warm.
02 - Pat scallops dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add scallops and sear without moving for 2 minutes per side until golden brown and just cooked through. Transfer scallops to a plate and tent with foil. Reduce heat to medium, melt butter in the same skillet, then add minced garlic and sauté for 30 seconds. Stir in lemon zest and juice, scraping up any browned bits from the pan. Return scallops to the skillet, spoon sauce over them, and sprinkle with chopped parsley.
03 - Plate the creamy Parmesan risotto, top with lemon garlic scallops, and drizzle with the buttery sauce. Garnish with additional parsley if desired.

# Expert Hints:

01 -
  • The scallops get a restaurant-quality sear at home without any fancy equipment.
  • Risotto sounds intimidating but it's really just rice, patience, and a wooden spoon.
  • The lemon garlic butter ties everything together in a way that feels both bright and indulgent.
02 -
  • Wet scallops will steam instead of sear, so pat them bone-dry with paper towels before they hit the pan.
  • Don't walk away from risotto, the constant stirring is what releases the starch and creates that creamy texture.
  • If your risotto gets too thick, just stir in a splash more broth until it loosens up to a flowing consistency.
03 -
  • Let your skillet get properly hot before adding the scallops, a medium-high heat will give you that restaurant-style crust.
  • Grate your Parmesan right before stirring it in, the fresher it is, the smoother it melts into the risotto.
  • If you're nervous about timing, make the risotto first and keep it covered off the heat, it'll stay creamy for a good ten minutes while you sear the scallops.

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