Lemon Garlic Scallops Risotto (Printable)

Tender scallops infused with lemon and garlic, served over a creamy and flavorful risotto base.

# What You’ll Need:

→ Scallops

01 - 16 large sea scallops, cleaned and patted dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
06 - 1 tablespoon lemon juice
07 - Salt and freshly ground black pepper, to taste
08 - 2 tablespoons chopped fresh parsley

→ Creamy Risotto

09 - 1 1/2 cups arborio rice
10 - 4 cups low-sodium chicken or vegetable broth, kept warm
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 2 tablespoons unsalted butter
14 - 2 tablespoons olive oil
15 - 1/2 cup dry white wine
16 - 1/2 cup grated Parmesan cheese
17 - 1/4 cup heavy cream
18 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - In a large saucepan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic and cook for 1 minute more.
02 - Stir in the arborio rice and cook for 1-2 minutes until lightly translucent around the edges.
03 - Pour in the white wine and stir until fully absorbed.
04 - Add the warm broth, one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
05 - Stir in the Parmesan cheese, heavy cream, salt, and pepper. Remove from heat, cover, and keep warm.
06 - Pat the scallops dry with paper towels. Season both sides with salt and pepper.
07 - Heat the olive oil and butter in a large skillet over high heat. When hot, add the scallops in a single layer (do not overcrowd). Sear for 2 minutes per side until golden and just cooked through.
08 - Reduce the heat to low. Add the minced garlic and cook for 30 seconds until fragrant.
09 - Add lemon zest and lemon juice, swirling the pan to coat the scallops. Remove from heat.
10 - To serve, spoon the creamy risotto onto plates, top with seared scallops, and garnish with chopped parsley.

# Expert Advice:

01 -
  • Restaurant quality results without the hefty price tag or intimidating techniques
  • The combination of tangy lemon and rich cream creates that perfect balance you find in fine dining establishments
  • Scallops cook in minutes while the risotto develops its signature creamy texture through simple stirring
02 -
  • Never wash scallops with water, it ruins the texture and prevents proper searing, just pat them dry thoroughly
  • Risotto requires constant attention but not constant stirring, give it a stir every minute or so to release starch
  • Scallops continue cooking after you remove them from heat, so pull them when they're slightly underdone in the center
03 -
  • Use a pan that conducts heat well, like stainless steel or cast iron, for the best scallop sear
  • Taste your risotto at the end, it should be slightly soupy because it continues to thicken as it stands
  • Add a splash more broth at the very end if the risotto becomes too thick while you're searing the scallops

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