Lemon Garlic Scallops Risotto (Printable)

Seared scallops with lemon and garlic paired with creamy parmesan risotto for a flavorful Italian dish.

# What You Need:

→ For the Scallops

01 - 16 large sea scallops, cleaned and patted dry
02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 1 lemon, zested and juiced
06 - Salt and freshly ground black pepper, to taste
07 - 2 tablespoons chopped fresh parsley

→ For the Risotto

08 - 1 ½ cups Arborio rice
09 - 4 cups chicken or vegetable broth, kept warm
10 - 1 small shallot, finely chopped
11 - 2 tablespoons unsalted butter
12 - 1 tablespoon olive oil
13 - ½ cup dry white wine
14 - ½ cup grated Parmesan cheese
15 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a large saucepan, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes.
02 - Add the Arborio rice and stir for 1-2 minutes until the grains are translucent around the edges.
03 - Pour in the white wine and stir until completely absorbed.
04 - Add the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for 18-20 minutes until the rice is creamy and al dente.
05 - Stir in Parmesan cheese, season with salt and pepper, and keep warm.
06 - Season scallops generously with salt and pepper on both sides.
07 - In a large skillet, heat olive oil over medium-high heat. Add scallops in a single layer without crowding the pan. Sear for 2 minutes per side until golden and just cooked through; remove to a plate.
08 - Reduce heat to medium, add butter, minced garlic, lemon zest, and lemon juice to the skillet. Stir for 30 seconds, scraping up any brown bits from the bottom.
09 - Return scallops to the pan, spoon the lemon garlic butter over them, and cook for 30 seconds to heat through.
10 - Spoon risonto onto plates, top with scallops, drizzle with lemon garlic sauce, and garnish with chopped parsley.

# Expert Suggestions:

01 -
  • The restaurant quality sear on scallops is easier to achieve than you think, especially when you learn to trust your senses over the timer
  • This combination feels like a special occasion dinner but comes together in under an hour on a weeknight
  • The risotto technique you learn here becomes a foundation for endless variations
02 -
  • Never rinse risotto rice before cooking, as you wash away the surface starch that creates the signature creamy texture
  • The broth must be kept warm in a separate pot, as adding cold liquid shocks the rice and creates uneven cooking
  • Do not overcrowd the pan when searing scallops, or they will steam and never develop that restaurant quality crust
03 -
  • Remove the small side muscle from each scallop before cooking if it is still attached, as this tough piece does not soften during cooking
  • Have all ingredients measured and ready before you start, since risotto demands your full attention once the broth hits the pan
  • Warm your serving plates in a low oven so the risotto stays at the perfect temperature while you finish the scallops

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