Lemon Garlic Scallops Risotto (Print Version)
Seared scallops in zesty lemon-garlic butter atop creamy Parmesan risotto with fresh herbs.
# Recipe Ingredients:
→ 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 diced shallot and cook until softened, about 2 minutes. Stir in Arborio rice and toast for 1-2 minutes until lightly translucent. Pour in dry white wine and stir until absorbed. Gradually add warm broth, half a cup at a time, stirring gently and allowing liquid to absorb before each addition. Continue until rice is creamy and al dente, approximately 18-22 minutes. Stir in grated Parmesan cheese and heavy cream if using. Season with salt and pepper. Cover and keep warm.
02 - Pat scallops dry and season both sides with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Arrange scallops in a single layer and sear without moving for 2 minutes until golden on the bottom. Flip scallops, add butter and minced garlic to the pan, and cook for another 1-2 minutes until scallops turn opaque. Remove from heat, then stir in lemon zest, lemon juice, and chopped parsley, coating the scallops evenly.
03 - Spoon the risotto evenly onto plates. Arrange seared scallops atop each serving and drizzle with the lemon-garlic butter sauce from the skillet. Garnish with additional parsley and lemon zest if desired.
# Expert Advice:
01 -
- Scallops cook in minutes, so you can pull off an elegant dinner on a busy weeknight without the stress.
- The creamy risotto base makes even one scallop per person feel like abundance.
- Lemon and garlic cut through the richness in a way that makes you want to soak bread in every last drop of butter.
02 -
- Scallops cook in seconds once they turn opaque—pulling them from the heat while they still look slightly underdone ensures tender bites instead of rubbery disappointment.
- Risotto demands attention and constant stirring; you can't walk away or rush it, but that gentle rhythm becomes meditative once you stop fighting it.
- The difference between risotto that's silky and risotto that's gluey comes down to patience with the broth—each addition must fully absorb before the next one goes in.
03 -
- Scallops should smell sweet and ocean-like; if they smell fishy, find a better source because quality matters more here than anywhere else in this dish.
- Keep your broth genuinely warm in a separate pot rather than microwaving it in batches—this maintains a consistent temperature and prevents the rice from cooling down mid-risotto.
- Add Parmesan off the heat so it melts smoothly into the risotto without clumping or becoming stringy.