Lemon Garlic Scallops Risotto (Printable)
Seared scallops in lemon garlic butter served with creamy Parmesan risotto for a refined meal.
# What You'll Need:
→ Scallops
01 - 1 lb large sea scallops, patted dry
02 - 1 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 2 garlic cloves, minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 2 tbsp 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 tbsp unsalted butter
13 - 1 tbsp olive oil
14 - 1/2 cup dry white wine
15 - 4 cups low-sodium chicken or vegetable broth, 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
# How-To Steps:
01 - Heat olive oil and 2 tablespoons butter in a large saucepan over medium heat. Add shallot and cook until softened, about 2 minutes. Stir in Arborio rice and toast for 1 to 2 minutes. Pour in white wine and cook, stirring, until absorbed. Gradually add warm broth, half a cup at a time, stirring gently and allowing each addition to be fully absorbed before adding more. Continue until rice is creamy and al dente, about 18 to 22 minutes. Stir in Parmesan cheese and heavy cream if using. Season with salt and black pepper, then cover and set aside.
02 - Pat scallops dry and season both sides with salt and black pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Once shimmering, add scallops in a single layer and sear without moving for 2 minutes until golden on the underside. Flip scallops, add butter and garlic to the pan, and cook for 1 to 2 minutes until scallops are just opaque. Remove from heat, then stir in lemon zest, lemon juice, and parsley, swirling the pan to coat the scallops.
03 - Divide the risotto evenly among four plates. Arrange scallops on top and drizzle with the lemon-garlic butter sauce from the pan. Garnish with additional parsley and lemon zest if desired.
# Expert Suggestions:
01 -
- Scallops cook in under five minutes, so this whole elegant meal happens faster than takeout delivery.
- The risotto is genuinely forgiving once you understand the rhythm of it, and that lemon-garlic finish tastes like you spent hours perfecting technique.
- It's the kind of dinner that makes people think you're showing off, but really you're just standing there stirring and tasting, happy and calm.
02 -
- Scallops cook incredibly fast and turn rubbery the moment you overshoot—they're done when they're just opaque throughout, not when they look fully white, and those extra ten seconds of heat will ruin everything you've built.
- If your risotto seems too thick when it's finished, you can loosen it with a splash of warm broth or water right before serving, but you can't fix rice that's been overcooked into mushiness.
- The dry scallop rule isn't cute advice—it's the actual difference between a restaurant-quality sear and something that steams in its own moisture, so don't skip it even if you're in a hurry.
03 -
- Set your broth to simmer on the back burner before you start the risotto so it's always ready when you need it—cold broth will stop the cooking process in its tracks.
- A wooden spoon is your best friend for risotto because it's gentle enough not to break the rice grains, and a microplane zester makes the lemon zest so fine it practically dissolves into the sauce.