Lemon Garlic Scallops Risotto (Printable)
Tender seared scallops with lemon-garlic butter atop creamy Parmesan risotto, perfect for a refined meal.
# What You’ll Need:
→ For the Scallops
01 - 1 lb large sea scallops, patted dry
02 - 1 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 3 cloves garlic, finely minced
05 - Zest of 1 lemon
06 - 2 tbsp freshly squeezed lemon juice
07 - 2 tbsp chopped fresh parsley
08 - Salt and black pepper, to taste
→ For the Risotto
09 - 1 ½ cups Arborio rice
10 - 4 cups low-sodium chicken or vegetable broth, warmed
11 - 2 tbsp unsalted butter
12 - 1 tbsp olive oil
13 - 1 small onion, finely diced
14 - 2 cloves garlic, minced
15 - ½ cup dry white wine
16 - ¾ cup freshly grated Parmesan cheese
17 - Salt and black pepper, to taste
# How To Make It:
01 - Heat olive oil and 2 tablespoons butter in a large saucepan over medium heat. Add diced onion and cook until soft, about 3 minutes. Stir in minced garlic and cook 1 minute more until fragrant.
02 - Add Arborio rice, stir well to coat grains, and toast for 1-2 minutes. Pour in white wine and stir until almost fully absorbed.
03 - Add warm broth one ladle at a time, stirring gently and allowing each addition to absorb before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
04 - Remove from heat, stir in Parmesan cheese, and season to taste with salt and pepper. Cover and keep warm.
05 - Pat scallops dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add scallops in a single layer without overcrowding and cook 2 minutes per side until golden brown and just opaque in the center. Remove to a plate and keep warm.
06 - Reduce skillet heat to medium, add butter and minced garlic, and sauté for 30 seconds until fragrant. Stir in lemon zest and juice, scraping up any browned bits from the bottom.
07 - Return scallops to skillet, toss gently to coat in sauce, then sprinkle with fresh parsley. Spoon risotto onto plates, top with seared scallops, and drizzle with remaining lemon-garlic butter sauce.
# Expert Advice:
01 -
- The contrast between silky risotto and crisp seared scallops feels like restaurant-quality dining at home
- Lemon and butter create a bright, luxurious sauce that ties everything together beautifully
02 -
- Never rinse Arborio rice—you need that surface starch to achieve risotto's creamy consistency
- Crowding the pan will cause scallops to steam instead of sear, so cook in batches if necessary
03 -
- Keep your broth warm in a separate pot so it doesn't cool down the risotto as you add it
- Let scallops come to room temperature for 15 minutes before cooking for more even searing