Lemon Garlic Scallops Risotto (Printable Version)
Seared scallops with zesty lemon and garlic on a creamy, comforting risotto base.
# What You'll Need:
→ Scallops
01 - 16 large sea scallops (about 1 lb), patted dry
02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 2 garlic cloves, finely minced
05 - 1 lemon, zested and juiced
06 - Salt and freshly ground black pepper, to taste
07 - 2 tbsp fresh parsley, chopped
→ Risotto
08 - 1 1/2 cups Arborio rice
09 - 1 small onion, finely chopped
10 - 2 tbsp unsalted butter
11 - 2 tbsp olive oil
12 - 3 1/2 cups hot chicken or vegetable stock
13 - 1/2 cup dry white wine
14 - 1/2 cup freshly grated Parmesan cheese
15 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a large saucepan, heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes. Stir in the Arborio rice and toast for 1-2 minutes until lightly translucent at the edges.
02 - Pour in the white wine, stirring constantly until mostly absorbed. Add the hot stock, one ladle at a time, stirring frequently. Allow each addition to be fully absorbed before adding more. Continue this process until rice is creamy and al dente, approximately 20 minutes.
03 - Stir in Parmesan cheese until melted and incorporated. Season with salt and pepper to taste. Cover and set aside to keep warm while preparing scallops.
04 - Thoroughly pat scallops dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
05 - Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer, ensuring they are not overcrowded. Sear for 2 minutes without disturbing until a deep golden crust forms. Flip each scallop carefully.
06 - Add 2 tbsp butter and minced garlic to the pan. Cook scallops for another 1-2 minutes, continuously basting with the foaming butter. Add lemon zest and juice, tossing gently to coat. Remove from heat immediately.
07 - Spoon creamy risotto onto warmed plates, creating a slight well in the center. Arrange seared scallops atop the risotto. Drizzle with remaining lemon-garlic butter from the pan. Garnish with chopped parsley and serve immediately while hot.
# Expert Advice:
01 -
- Restaurant quality results without requiring professional skills or equipment
- The combination of creamy risotto and crisp seared scallops feels like an indulgent dinner out
02 -
- Wet scallops will never develop that beautiful golden crust, so take the time to pat them thoroughly dry
- Do not crowd the pan when searing or the scallops will steam instead of getting that caramelized exterior
03 -
- Buy dry scallops rather than wet treated ones if possible, as they sear much better
- Reserve a final ladle of stock if the risotto seems too thick after adding the cheese