Lemon Garlic Scallops Risotto (Print Version)
Seared scallops with bright lemon-garlic butter served over creamy Parmesan risotto for a flavorful dish.
# Recipe Ingredients:
→ 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
# Directions:
01 - Heat butter and olive oil in a large saucepan over medium heat. Add the finely diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
02 - Add Arborio rice to the saucepan and cook, stirring constantly, for 2 minutes until lightly toasted and edges become translucent.
03 - Pour in the dry white wine and cook, stirring continuously, until mostly absorbed by the rice.
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 approximately 20 minutes until rice is creamy and al dente.
05 - Stir in grated Parmesan cheese until melted and incorporated. Season with salt and black pepper to taste. Remove from heat and cover to keep warm.
06 - Pat the scallops thoroughly dry with paper towels. Season both sides generously with salt and black pepper.
07 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add scallops in a single layer and sear without moving for 2 minutes until a golden crust forms. Flip and sear the other side for 1-2 minutes until just cooked through.
08 - Add minced garlic to the pan during the last 30 seconds of cooking. Pour in lemon juice and add lemon zest. Swirl the pan to coat scallops evenly in the lemon-garlic butter sauce. Remove from heat immediately.
09 - Spoon creamy risotto onto serving plates. Arrange seared scallops on top and drizzle with the lemon-garlic butter from the pan. Garnish generously with chopped fresh parsley.
# Expert Advice:
01 -
- The scallops develop this gorgeous golden crust while staying impossibly tender inside, a restaurant quality result that's actually achievable at home
- Risotto feels fancy but comes together with simple pantry staples and patience, making it perfect for dinner when you want to impress without stress
02 -
- Never crowd your scallops in the pan or they'll steam instead of sear, cooking in batches if necessary, because that golden crust is half the magic here
- Timing matters, have all your ingredients prepped before you start because risotto demands constant attention and you can't walk away once it begins cooking
03 -
- Room temperature scallops sear more evenly than cold ones, so take them out of the fridge thirty minutes before cooking
- If your risotto feels too thick before serving, stir in another splash of warm broth off the heat, it should flow slowly like lava, not hold its shape