Lemon Garlic Scallops Risotto (Printable View)
Seared scallops in lemon-garlic butter served over creamy Parmesan risotto for an elegant main dish.
# What You’ll Need:
→ Risotto
01 - 1 1/2 cups Arborio rice
02 - 4 cups low-sodium chicken or vegetable broth
03 - 1/2 cup dry white wine
04 - 2 tablespoons unsalted butter
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup heavy cream (optional)
09 - Salt and freshly ground black pepper, to taste
→ Scallops
10 - 1 pound sea scallops, patted dry
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons olive oil
13 - 2 tablespoons unsalted butter
14 - 2 cloves garlic, minced
15 - 1 lemon, zested and juiced
16 - 2 tablespoons fresh parsley, chopped
# Cooking Steps:
01 - Heat the broth in a saucepan over low heat and keep it warm.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook for 1 minute.
03 - Add Arborio rice to the skillet and cook, stirring to coat the grains, for 1 to 2 minutes.
04 - Pour in the white wine and stir until it is mostly absorbed by the rice.
05 - Ladle warm broth into the rice mixture 1/2 cup at a time, stirring frequently. Add the next ladleful only after most of the liquid is absorbed. Continue this process for 18 to 22 minutes until the risotto is creamy and al dente.
06 - Stir in Parmesan cheese and heavy cream if using. Season with salt and pepper. Remove from heat, cover, and keep warm.
07 - Pat scallops dry with paper towels and season with salt and pepper.
08 - Heat olive oil in a large skillet over high heat until shimmering. Add scallops and sear without moving for 2 minutes until a golden crust forms. Flip and cook for 1 to 2 minutes until scallops are just opaque. Remove and set aside.
09 - Reduce heat to medium. Add 2 tablespoons butter and minced garlic to the skillet. Sauté for 30 seconds, then stir in lemon juice and zest.
10 - Return scallops to the skillet, spoon sauce over them, and sprinkle with chopped parsley.
11 - Plate the risotto and top with the scallops and pan sauce.
# Expert Tips:
01 -
- The scallops develop a restaurant-quality crust that contrasts beautifully with their tender centers.
- Creamy risotto acts like a buttery pillow for the tangy lemon-garlic sauce.
- It looks fancy enough for guests but comes together in under an hour.
- Every bite feels indulgent without being heavy, thanks to the bright citrus cutting through the richness.
02 -
- Dry scallops are essential; I once skipped the paper towel step and ended up with pale, rubbery rounds instead of a caramelized crust.
- Don't rush the risotto by adding all the broth at once or it turns gluey instead of creamy.
- High heat is your friend for searing scallops, but only if the pan is truly hot before they go in.
03 -
- Reserve a little pasta water, or in this case, a few spoonfuls of warm broth, to loosen the risotto just before serving if it thickens too much.
- Let the scallops come to room temperature for about 10 minutes before cooking so they sear evenly.
- Add a splash of white wine to the scallop pan sauce for an extra layer of flavor that ties everything together.