Lemon Garlic Scallops Risotto

The evening I made these scallops for my parents anniversary dinner taught me that restaurant quality food often comes down to confidence and timing. I was so nervous about overcooking the scallops that I kept checking them every thirty seconds until my dad finally told me to trust the sizzle sound.

My friend Sarah still talks about the night I served this for her birthday celebration in my tiny apartment kitchen. She kept asking what the secret ingredient was but honestly it is just good technique and not being afraid to let things get properly golden.

Ingredients

• 1 ½ cups Arborio rice: This specific rice variety releases starch to create that signature creamy texture that makes risotto so irresistible
• 4 cups warm broth: Keeping your broth warm prevents temperature shock which helps the rice cook evenly and stay smooth
• 1 small yellow onion: Finely dicing the onion ensures it melts into the background rather than creating chunky bites
• 2 tablespoons unsalted butter: Butter mixed with olive oil prevents burning while adding that rich finish restaurants achieve
• ½ cup dry white wine: The acidity cuts through the rich risotto and adds sophisticated depth to the background flavors
• ½ cup grated Parmesan: This creates that velvety finish and brings everything together with salty nutty notes
• 1 ½ pounds sea scallops: Dry scallops sear better so pat them thoroughly and look for ones that are slightly translucent
• 2 cloves minced garlic: Distributing the garlic directly in the scallop pan infuses the butter with aromatic flavor
• 1 lemon: Both zest and juice are essential here because they provide bright contrast to all that richness
• 2 tablespoons fresh parsley: This adds fresh color and a subtle herbal note that brightens the whole plate

Instructions

Start the base:

Melt butter with olive oil in your large saucepan over medium heat then add the diced onion and cook until translucent and fragrant

Toast the rice:

Add the Arborio rice and garlic stirring constantly for one minute until the rice grains look slightly translucent around the edges

Add the wine:

Pour in your white wine and keep stirring until it has almost completely evaporated and the kitchen starts smelling amazing

Gradually add broth:

Add one ladleful of warm broth at a time stirring frequently and waiting until each addition is absorbed before reaching for more

Finish the risotto:

Once the rice is tender but still has a slight bite stir in the Parmesan and season generously then cover to keep warm

Prep the scallops:

Pat your scallops completely dry with paper towels and season generously with salt and pepper on both sides

Get the pan hot:

Heat olive oil and butter in your skillet over medium high heat until the oil is shimmering and you can feel the heat rising

Sear the first side:

Place scallops in a single layer and resist the urge to move them for 2 to 3 minutes until that gorgeous golden crust forms

Finish searing:

Flip the scallops add the minced garlic and cook just 1 to 2 more minutes until barely opaque throughout

Add the finish:

Remove from heat and immediately toss with lemon zest juice and fresh parsley until all the scallops are glistening

Plate it up:

Spoon risotto onto warmed plates arrange scallops on top and drizzle every drop of those precious pan juices over everything

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This recipe became my go to for special occasions after I finally mastered that balance between patience for the risotto and confidence for the scallops. Now whenever I serve it people inevitably ask when I am opening my own restaurant which honestly makes all that stirring feel completely worth it.

Timing Is Everything

I have learned to start the risotto about 20 minutes before I want to sear the scallops because risotto holds its heat beautifully while scallops need to be served immediately after cooking. The scallops only take about 5 minutes total so I prep everything else first then turn my full attention to getting that perfect sear at the very end.

Building Your Skills

The first few times I made risotto my arm would get tired from all the stirring but eventually I realized that frequent attention matters more than constant motion. Now I stir gently and consistently focusing on scraping the bottom of the pan to release that creamy starch without breaking up the rice grains.

Making It Your Own

While this combination feels absolutely classic you can easily adapt the risotto base with whatever seasonal ingredients inspire you. Some of my favorite variations have included adding fresh peas in spring roasted butternut squash in fall or swapping the white wine for a dry vermouth which adds such wonderful complexity.

• Try adding a pinch of saffron to the broth for that gorgeous golden color and earthy floral flavor
• Substitute shrimp or even crab meat if scallops are not available or just for variety
• Finish each plate with an extra drizzle of good olive oil for that restaurant worthy gloss

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Serve this with a crisp white wine and good company because that is what truly elevates a meal from dinner to a memory worth making again and again.

Recipe FAQs

→ What type of rice is best for the risotto?

Arborio rice is ideal because its high starch content creates the creamy texture essential to a good risotto.

→ How do I prevent scallops from sticking to the pan?

Ensure the skillet and oil are hot before adding scallops and avoid overcrowding to achieve a golden crust without sticking.

→ Can I substitute the white wine used in the risotto?

Yes, you can use dry white wine or replace it with extra broth for a non-alcoholic version, though wine adds acidity and depth.

→ What is the best way to know when risotto is done?

The rice should be al dente—tender with a slight bite—and the mixture creamy but not soupy.

→ How do lemon and garlic enhance the scallops?

Lemon zest and juice brighten the rich scallops while garlic adds savory depth, balancing the flavors beautifully.