Lemon Garlic Scallops Risotto (Printable Version)

Seared scallops with lemon-garlic butter served over creamy Parmesan risotto, blending rich flavors.

# What You'll Need:

→ For the Scallops

01 - 1 lb large sea scallops, patted dry
02 - 1 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 3 cloves garlic, finely minced
05 - Zest of 1 lemon
06 - 2 tbsp freshly squeezed lemon juice
07 - 2 tbsp chopped fresh parsley
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, warmed
11 - 2 tbsp unsalted butter
12 - 1 tbsp olive oil
13 - 1 small onion, finely diced
14 - 2 cloves garlic, minced
15 - ½ cup dry white wine
16 - ¾ cup freshly grated Parmesan cheese
17 - Salt and black pepper, to taste

# Directions:

01 - In a large saucepan, heat olive oil and 2 tbsp butter over medium heat. Add diced onion and cook until soft, about 3 minutes. Stir in minced garlic and cook 1 minute more.
02 - Add Arborio rice, stir well to coat grains, and toast for 1-2 minutes. Pour in white wine; stir until almost fully absorbed.
03 - Add warm broth, one ladle at a time, stirring gently and allowing each addition to absorb before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
04 - Remove from heat, stir in Parmesan cheese, and season to taste with salt and pepper. Cover and keep warm.
05 - Pat scallops dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add scallops in a single layer; cook 2 minutes per side until golden brown and just opaque in the center. Remove to a plate and keep warm.
06 - In the same skillet, reduce heat to medium, add butter and minced garlic, and sauté for 30 seconds until fragrant. Stir in lemon zest and juice, scraping up any browned bits.
07 - Return scallops to skillet, toss gently to coat in sauce, then sprinkle with fresh parsley.
08 - Spoon risotto onto plates, top with seared scallops, and drizzle with lemon-garlic butter sauce. Garnish with extra parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The scallops develop a gorgeous golden crust while staying impossibly tender inside, like restaurant quality without the restaurant price tag
  • Risotto sounds intimidating but becomes second nature after your first batch, turning ordinary rice into something luxurious
02 -
  • Crowding the pan while searing scallops causes them to steam instead of brown, so cook them in two batches if necessary
  • Risotto continues thickening as it sits, so stop adding broth while the rice still has a tiny bit of resistance in the center
03 -
  • Keep your broth warm in a separate saucepan, as adding cold liquid to risotto shocks the rice and uneven cooking results
  • If scallops have a tough muscle on the side, pull it off gently before cooking to prevent curling during searing

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