Lemon Garlic Scallops Risotto (Printable)
Seared scallops with lemon and garlic served atop creamy Arborio risotto with Parmesan and herbs.
# What You’ll Need:
→ Scallops
01 - 16 large sea scallops (about 1 lb), patted completely dry
02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 2 garlic cloves, finely minced
05 - 1 lemon, zested and juiced
06 - Salt and freshly ground black pepper to taste
07 - 2 tbsp fresh parsley, chopped
→ Risotto
08 - 1 1/2 cups Arborio rice
09 - 1 small onion, finely chopped
10 - 2 tbsp unsalted butter
11 - 2 tbsp olive oil
12 - 3 1/2 cups hot chicken or vegetable stock
13 - 1/2 cup dry white wine
14 - 1/2 cup freshly grated Parmesan cheese
15 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - Heat olive oil and butter in a large saucepan over medium heat. Add chopped onion and cook until soft and translucent, approximately 3 minutes. Stir in Arborio rice and toast for 1-2 minutes until edges become lightly translucent.
02 - Pour in white wine, stirring continuously until mostly absorbed. Begin adding hot stock one ladle at a time, stirring frequently. Allow each addition to be fully absorbed before adding more. Continue this process for approximately 20 minutes until rice is creamy and al dente.
03 - Stir in freshly grated Parmesan cheese until melted and incorporated. Season with salt and pepper to taste. Cover saucepan to maintain warmth while preparing scallops.
04 - Ensure scallops are thoroughly patted dry. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Arrange scallops in a single layer without crowding. Sear undisturbed for 2 minutes until a deep golden crust forms.
05 - Flip scallops and immediately add butter and minced garlic to the pan. Cook for 1-2 minutes, tilting pan and spooning melted butter over scallops continuously. Add lemon zest and juice during the final 30 seconds, tossing gently to coat.
06 - Spoon creamy risonto onto warmed plates, creating a slight well in the center. Arrange seared scallops atop risotto. Drizzle with remaining lemon-garlic butter from the pan. Garnish with chopped parsley and serve immediately while hot.
# Expert Advice:
01 -
- Restaurant quality results without the restaurant price tag or intimidation factor
- The risotto method becomes second nature after just one attempt, and suddenly you are that person who can casually whip up creamy Italian comfort food
02 -
- Dry scallops are absolutely nonnegotiable—wet scallops will steam instead of sear, and you will miss out on that caramelized crust entirely
- Do not rush the risotto process by dumping in all the stock at once, or you will end up with boiled rice instead of creamy risotto
- Lemon juice can make the garlic taste bitter if added too early, so add it right at the end off the heat
03 -
- Have everything prepped before you start—scallops cook in minutes, and you do not want to be chopping parsley while they sear
- A cast iron skillet holds heat beautifully and gives the best crust, but any heavy pan will work