Lemon Garlic Scallops with Risotto (Printable)
Succulent seared scallops in lemon-garlic butter over creamy Parmesan risotto
# What You'll Need:
→ For the Scallops
01 - 16 large sea scallops, patted dry
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 2 tablespoons fresh parsley, chopped
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, kept warm
11 - 2 tablespoons unsalted butter
12 - 1 tablespoon olive oil
13 - 1 small yellow onion, finely diced
14 - 2 cloves garlic, minced
15 - ½ cup dry white wine
16 - ¾ cup grated Parmesan cheese
17 - Salt and black pepper, to taste
# Directions:
01 - Heat butter and olive oil in a large saucepan over medium heat. Add diced onion and cook until translucent, approximately 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add Arborio rice to the saucepan and cook, stirring constantly, for 2 minutes until grains are lightly toasted and edges become translucent.
03 - Pour in white wine and stir continuously until mostly absorbed by the rice, approximately 1-2 minutes.
04 - Add warm broth one ladleful at a time, stirring frequently and allowing each addition to be fully absorbed before adding more. Continue this process for approximately 20 minutes until rice is creamy and tender but still slightly firm to the bite.
05 - Stir in grated Parmesan cheese until melted and combined. Season with salt and pepper to taste. Remove from heat, cover, and set aside to keep warm.
06 - Pat scallops thoroughly dry with paper towels. Season both sides generously with salt and black pepper.
07 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without overcrowding. Sear without moving for 2 minutes until golden crust forms. Flip and cook for 1-2 minutes longer until just cooked through.
08 - During the final 30 seconds of cooking, add minced garlic to the pan. Pour in lemon juice and sprinkle with lemon zest. Swirl pan to coat scallops evenly in the lemon-garlic butter sauce.
09 - Spoon creamy risotto onto serving plates. Arrange seared scallops on top and drizzle with remaining lemon-garlic butter from the pan. Garnish with chopped fresh parsley.
# Expert Hints:
01 -
- The combination of bright lemon and rich butter creates a restaurant-quality sauce that comes together in minutes
- Risotto sounds fancy but becomes a meditative, rewarding process that's harder to mess up than you think
02 -
- Wet scallops will steam instead of sear, so take the time to pat them thoroughly dry with paper towels before they hit the pan
- Don't rush the risotto—the gradual addition of warm broth is what releases the rice's starch and creates that luxurious creamy texture
03 -
- Buy dry scallops rather than wet ones if you can find them—they haven't been treated with sodium tripolyphosphate and sear much better
- If you want extra decadence, finish the risotto with a tablespoon of cold butter or mascarpone cheese right before serving