Lemon Garlic Scallops Risotto (Printable)
Seared scallops with lemon and garlic served over creamy Parmesan risotto for a flavorful meal.
# What You’ll Need:
→ For the Scallops
01 - 1 lb large sea scallops, side muscle removed
02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 3 garlic cloves, minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp fresh parsley, finely chopped
08 - Salt and freshly ground black pepper
→ For the Risotto
09 - 1 tbsp olive oil
10 - 2 tbsp unsalted butter
11 - 1 small onion, finely chopped
12 - 2 garlic cloves, minced
13 - 1 1/2 cups Arborio rice
14 - 1/2 cup dry white wine
15 - 4 cups chicken or vegetable stock, warmed
16 - 2 oz Parmesan cheese, finely grated
17 - 2 tbsp heavy cream
18 - Salt and freshly ground black pepper
# How To Make It:
01 - Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add Arborio rice to the saucepan, stirring constantly for 1-2 minutes until the edges become translucent. Pour in white wine and continue stirring until mostly absorbed by the rice.
03 - Add warm stock one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding more liquid. Continue this process for 20-25 minutes until rice is creamy and tender but still slightly firm to the bite.
04 - Stir in grated Parmesan cheese and remaining 1 tablespoon butter. Add heavy cream if desired for extra richness. Season with salt and pepper to taste. Cover and keep warm while preparing scallops.
05 - Pat scallops thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
06 - Heat olive oil in a large skillet over medium-high heat until shimmering. Arrange scallops in a single layer without crowding. Sear undisturbed for 1.5 to 2 minutes until a golden-brown crust forms. Flip scallops and add butter to the pan.
07 - Add minced garlic and lemon zest to the pan. Cook for 1-2 minutes while basting scallops with the melted butter mixture. Pour in lemon juice and cook for 30 seconds. Remove from heat and sprinkle with fresh parsley.
08 - Spoon creamy risotto onto warmed plates. Arrange seared scallops on top and drizzle with pan juices. Garnish with additional lemon zest and parsley if desired. Serve immediately.
# Expert Advice:
01 -
- The scallops develop this gorgeous caramelized crust while staying impossibly tender inside
- Restaurant quality elegance that somehow feels achievable even on a Tuesday
- The risotto and scallops cook in perfect harmony so everything comes together warm and creamy
02 -
- Remove the small side muscle from each scallop or you will end up with a tough chewy bit that ruins the tender texture
- Never rinse scallops under water because they absorb liquid and will steam instead of sear
- Keep your stock warm or it will halt the cooking process and make your risotto take twice as long
03 -
- Buy day of scallops from a trusted fishmonger if possible, because freshness makes all the difference in texture and flavor
- Grate your own Parmesan because pre grated cheese has anti caking agents that prevent smooth melting