Lemon Garlic Scallops Risotto (Printable version)

Seared scallops with lemon and garlic served over creamy parmesan risotto for an elegant Italian meal.

# What You'll Need:

→ For the Scallops

01 - 16 large sea scallops, cleaned and patted dry
02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 1 lemon, zested and juiced
06 - Salt and freshly ground black pepper, to taste
07 - 2 tablespoons chopped fresh parsley

→ For the Risotto

08 - 1 ½ cups Arborio rice
09 - 4 cups chicken or vegetable broth, kept warm
10 - 1 small shallot, finely chopped
11 - 2 tablespoons unsalted butter
12 - 1 tablespoon olive oil
13 - ½ cup dry white wine
14 - ½ cup grated Parmesan cheese
15 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a large saucepan, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes.
02 - Add the Arborio rice and stir for 1-2 minutes until the grains are translucent around the edges.
03 - Pour in the white wine and stir until completely absorbed.
04 - Add the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for 18-20 minutes until the rice is creamy and al dente.
05 - Stir in Parmesan cheese, season with salt and pepper, and keep warm.
06 - Season scallops generously with salt and pepper on both sides.
07 - In a large skillet, heat olive oil over medium-high heat. Add scallops in a single layer without crowding the pan. Sear for 2 minutes per side until golden brown and just cooked through, then remove to a plate.
08 - Reduce heat to medium, add butter, minced garlic, lemon zest, and lemon juice to the skillet. Stir for 30 seconds, scraping up any browned bits from the bottom.
09 - Return scallops to the pan, spoon the lemon garlic butter over them, and cook for 30 seconds to heat through.
10 - Spoon risotto onto serving plates, arrange scallops on top, drizzle with remaining lemon garlic sauce, and garnish with chopped fresh parsley.

# Expert advice:

01 -
  • The restaurant quality scallops with that perfect golden crust still impress me every single time
  • Risotto is meditative, not difficult, once you surrender to the rhythm of stirring
  • That lemon garlic butter sauce has saved countless mediocre cooking days
02 -
  • Wet scallops will never brown properly, so pat them aggressively dry with paper towels and let them sit at room temperature for 15 minutes before cooking
  • Adding cold broth to hot risotto halts the cooking process and creates weird texture issues, so keep your broth barely simmering
  • The scallops will continue cooking in the butter sauce, so pull them from the pan when they are still slightly translucent in the center
03 -
  • Always buy dry scallops if you can find them, they have not been treated with preservatives and sear so much better
  • Finish the risotto with a splash of cream right before serving for restaurant level richness

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