Lemon Garlic Scallops Risotto (Printable)
Seared scallops served with rich Parmesan risotto, enhanced by fresh lemon and garlic flavors.
# What You'll Need:
→ Scallops
01 - 1 lb large sea scallops, patted dry
02 - 1 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 2 tbsp fresh parsley, chopped
08 - Kosher salt and freshly ground black pepper, to taste
→ Creamy Risotto
09 - 1 ½ cups Arborio rice
10 - 1 small shallot, finely chopped
11 - 2 tbsp unsalted butter
12 - 4 cups chicken or vegetable broth, warmed
13 - ½ cup dry white wine
14 - ½ cup freshly grated Parmesan cheese
15 - ¼ cup heavy cream
16 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the finely chopped shallot and sauté until translucent, about 2 minutes. Stir in the Arborio rice and cook for 1 to 2 minutes until the edges are slightly translucent. Pour in the dry white wine and stir until nearly all is absorbed. Gradually add the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is creamy and cooked al dente, approximately 18 to 20 minutes. Remove from heat and incorporate Parmesan cheese and heavy cream. Season with salt and pepper, cover, and keep warm.
02 - Pat scallops dry and season both sides with kosher salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat. When hot, place scallops in a single layer without overcrowding. Sear each side for 1½ to 2 minutes until a golden crust forms. Remove scallops and keep warm.
03 - Reduce skillet heat to medium. Add 2 tablespoons of butter and minced garlic, stirring until fragrant, about 30 seconds. Stir in lemon zest and fresh lemon juice. Return scallops to the pan, spooning the sauce over them to coat. Remove from heat.
04 - Spoon the creamy risotto onto serving plates. Top with seared scallops and drizzle generously with the lemon-garlic butter sauce. Garnish with chopped fresh parsley and serve immediately.
# Cooking Tips:
01 -
- The scallops develop this gorgeous golden crust while staying impossibly tender inside, and that lemon-garlic butter is pure magic spooned over creamy risotto.
- You'll feel like you're dining at a fine restaurant but it comes together in under an hour, making it perfect for both special occasions and weeknight wins.
02 -
- Scallops release moisture as they cook, so patting them completely dry before the pan is non-negotiable—this one step is the difference between a restaurant-quality sear and a rubbery disappointment.
- Never stop stirring your risotto during the broth stage; those frequent stirs are what release the starch and create creaminess, so put your phone down and pay attention for those 18 minutes.
03 -
- Keep your broth warm in a separate pot the whole time—cold broth will stop the rice from cooking evenly and mess with your texture.
- Don't be shy with salt when seasoning the scallops; the crust needs it to develop properly and taste fully seasoned.