Lemon Garlic Scallops Risotto (Printable version)
Seared scallops in lemon-garlic butter atop creamy Parmesan risotto for a refined seafood dish.
# What You'll 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
# Directions:
01 - Heat olive oil and 2 tablespoons butter in a large saucepan over medium heat. Add shallot and cook until softened, about 2 minutes.
02 - Stir in Arborio rice and cook, stirring, for 1-2 minutes until lightly toasted.
03 - Pour in white wine and stir until fully absorbed by the rice.
04 - Add warm broth in 1/2 cup increments, stirring gently and allowing each addition to absorb before adding the next, continuing until rice is creamy and al dente, approximately 18-22 minutes.
05 - Incorporate grated Parmesan and optional heavy cream. Season with salt and black pepper, then cover and set aside.
06 - Pat scallops dry and season both sides with salt and black pepper.
07 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Place scallops in a single layer and sear without moving for 2 minutes until golden on the underside.
08 - Turn scallops over, add butter and minced garlic, and cook for 1-2 minutes until scallops are just opaque.
09 - Remove skillet from heat, add lemon zest, lemon juice, and parsley, swirling to coat scallops evenly.
10 - Divide risotto among plates, top with seared scallops, and drizzle with lemon-garlic butter from the pan. Garnish with additional parsley and lemon zest if desired.
# Expert advice:
01 -
- Scallops cook in minutes, so you actually have time to breathe and enjoy the process instead of panicking.
- The risotto tastes like you've been stirring it all day, but it comes together faster than you'd expect.
- That buttery lemon sauce is pure magic—it makes everything taste like you know what you're doing.
02 -
- Wet scallops will steam instead of sear, no matter how hot your pan is—and I learned this by making soggy, disappointing scallops several times before understanding that dryness is everything.
- Constant stirring during risotto isn't just tradition; it actually works to release the rice's starches and create the creamy texture you're after.
- Don't turn your back on the risotto or the scallops—both happen fast, and this is a dish that rewards your presence in the kitchen.
03 -
- Room-temperature broth is a game-changer—warm broth won't shock the rice and interrupt the cooking, which means your risotto will be silkier and more even.
- A small squeeze of lemon juice into the risotto itself (not just the scallop sauce) brightens it and prevents it from tasting flat and heavy.