Lemon Garlic Scallops Risotto (Print Version)
Pan-seared scallops with lemon garlic butter over creamy parmesan risotto.
# Recipe Ingredients:
→ Scallops
01 - 1 lb large sea scallops, patted dry
02 - 1/2 tsp salt
03 - 1/4 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 lemon juice
09 - 2 tbsp fresh parsley, chopped
→ Parmesan Risotto
10 - 1 1/2 cups Arborio rice
11 - 4 cups low-sodium chicken or vegetable broth, kept warm
12 - 2 tbsp unsalted butter
13 - 1 tbsp olive oil
14 - 1 small yellow onion, finely chopped
15 - 2 garlic cloves, minced
16 - 1/2 cup dry white wine
17 - 3/4 cup freshly grated Parmesan cheese
18 - 1/4 cup heavy cream
19 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil and 2 tablespoons butter in a large saucepan over medium heat. Add onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 1 minute.
02 - Stir in Arborio rice and toast for 1–2 minutes until the edges look translucent.
03 - Pour in white wine and stir until absorbed. Add warm broth, one ladleful at a time, stirring constantly. Let each addition absorb before adding more. Continue until rice is creamy and al dente, about 20–25 minutes.
04 - Stir in Parmesan, heavy cream, salt, and pepper. Keep warm.
05 - Pat scallops dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add scallops and sear undisturbed for 2 minutes per side until golden brown. Remove to a plate and tent with foil.
06 - Reduce heat to medium. Melt butter in the same skillet, then add garlic and sauté for 30 seconds. Stir in lemon zest and juice, scraping up browned bits.
07 - Return scallops to the pan and spoon sauce over them. Spoon creamy risotto onto plates, top with scallops, and garnish with parsley.
# Expert Advice:
01 -
- Those golden scallops come together in minutes, yet taste like you've been fussing for hours.
- The risotto is creamy and luxurious without requiring fancy cream sauce tricks.
- Bright lemon cuts through the richness in a way that feels fresh and intentional.
- You can time both components perfectly so everything lands on the plate warm and together.
02 -
- Scallops overcook in seconds once they hit temperature—they go from tender to rubbery shockingly fast, so don't walk away or get distracted once they're in the pan.
- The risotto needs constant attention and stirring; rushing it or leaving it alone results in rice that's gluey or undercooked.
- Wet scallops will steam instead of sear, so dry them thoroughly before they hit the oil.
03 -
- Keep your broth warm in a separate pot so each ladleful hits the risotto warm, not cold—this keeps the cooking consistent and the texture creamy.
- Use a microplane grater for lemon zest and Parmesan cheese; it creates fluff instead of packed-down shreds, and both distribute better through the dish.
- Taste the risotto a few minutes before you think it's done and give it time to adjust seasoning, because you can't fix underseasoning once it's plated.