Lemon Garlic Scallops Risotto (Printable)
Seared scallops with lemon and garlic atop creamy Parmesan risotto for a flavorful dinner.
# What You’ll Need:
→ Risotto Components
01 - 1 ½ cups Arborio rice
02 - 4 cups chicken or vegetable broth, kept warm
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely diced
06 - 2 cloves garlic, minced
07 - ½ cup dry white wine
08 - ½ cup grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste
→ Scallops and Garnish
10 - 1 ½ pounds sea scallops (about 16 large), patted dry
11 - 1 tablespoon olive oil
12 - 1 tablespoon unsalted butter
13 - 2 cloves garlic, minced
14 - Zest and juice of 1 lemon
15 - 2 tablespoons chopped fresh parsley
16 - Salt and freshly ground black pepper, to taste
# How-to Steps:
01 - In a large saucepan, heat butter and olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and Arborio rice; stir to coat the rice with oil and butter, about 1 minute.
02 - Pour in the white wine and cook, stirring, until most of it evaporates.
03 - Add the warm broth one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
04 - Stir in Parmesan cheese, and season with salt and pepper to taste. Remove from heat and cover to keep warm.
05 - Season scallops with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until oil is hot and shimmering.
06 - Add scallops in a single layer. Sear without moving for 2-3 minutes, until a golden crust forms. Flip scallops and add the minced garlic. Sear for an additional 1-2 minutes until just opaque.
07 - Remove from heat and quickly stir in lemon zest, lemon juice, and chopped parsley, tossing gently to coat.
08 - Spoon risotto onto warm plates. Top with lemon garlic scallops and drizzle with pan juices. Garnish with extra parsley if desired.
# Expert Advice:
01 -
- The golden crust on scallops creates such satisfying contrast with creamy risotto
- This dish looks incredibly impressive but comes together faster than you expect
- The combination of lemon brightness and rich Parmesan feels absolutely luxurious
02 -
- Never rush the risotto by adding all the broth at once because that gradual starch release creates the texture
- Moving scallops too early prevents proper crust formation so trust your nose and wait for that sizzle to change
- Room temperature scallops cook more evenly so take them out of the fridge about 20 minutes before cooking
03 -
- Buy the widest scallops you can find because they sear better and feel more special on the plate
- Keep a microplane nearby to add fresh lemon zest right before serving for maximum brightness