Lemon Garlic Scallops Risotto (Printable)
Seared scallops in lemon-garlic butter served over a rich Parmesan risotto. A sophisticated and flavorful meal.
# What You'll Need:
→ Scallops
01 - 1 lb large sea scallops, patted dry
02 - 1 tablespoon olive oil
03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 2 tablespoons fresh parsley, chopped
08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste
→ Creamy Risotto
10 - 1 ½ cups Arborio rice
11 - 1 small shallot, finely chopped
12 - 2 tablespoons unsalted butter
13 - 4 cups chicken or vegetable broth, warmed
14 - ½ cup dry white wine
15 - ½ cup freshly grated Parmesan cheese
16 - ¼ cup heavy cream
17 - Salt, to taste
18 - Freshly ground black pepper, to taste
# How to Make It:
01 - Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the finely chopped shallot and cook until translucent, about 2 minutes. Stir in the Arborio rice and cook for 1 to 2 minutes, until the grains become slightly translucent around the edges. Pour in the dry white wine and stir until nearly absorbed. Gradually add the warmed broth, one ladle at a time, stirring constantly and allowing liquid to absorb before adding more. Continue until the rice is creamy and al dente, approximately 18 to 20 minutes. Remove from heat, then stir in Parmesan cheese and heavy cream. Season with salt and freshly ground black pepper. Cover and keep warm.
02 - Pat scallops dry and season both sides with kosher salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without overcrowding and sear undisturbed for 1½ to 2 minutes per side until a golden crust forms. Remove scallops and keep warm. Reduce heat to medium, add 2 tablespoons butter and minced garlic to skillet, stirring until fragrant, about 30 seconds. Whisk in lemon zest and juice, then return scallops to the pan, spooning sauce over them to coat. Remove from heat.
03 - Divide the risotto among four plates. Top each with seared scallops and drizzle evenly with the lemon-garlic butter sauce. Garnish with chopped fresh parsley and serve immediately.
# Expert Advice:
01 -
- The contrast between the crispy-edged scallops and silky risotto makes every bite feel indulgent without being heavy.
- It looks impressive enough for guests but honest enough to make on a random weeknight when you're craving something special.
- The lemon-garlic butter ties everything together with brightness that somehow feels both comforting and sophisticated.
02 -
- Scallops are forgiving only if they're completely dry when they hit the pan—damp scallops steam rather than sear, and all your effort evaporates with them.
- Risotto needs constant attention and stirring; this isn't a dish where you walk away and hope for the best, but the 20 minutes of standing and stirring is part of the meditative pleasure of cooking it.
- Don't oversalt the broth or your risotto will become unbearably salty—taste and season at the very end instead.
03 -
- Make the risotto first and keep it covered off heat while you sear the scallops—it stays warm and creamy far longer than you'd expect, giving you wiggle room on timing.
- If you find your risotto is too thick when you finish it, loosen it with a splash of warm broth or white wine stirred in off heat, and it will relax into the perfect consistency.