Lemon Garlic Scallops Risotto (Printable Version)

Seared scallops infused with lemon and garlic atop creamy Parmesan risotto for a satisfying Italian-inspired main dish.

# What You'll Need:

→ Scallops

01 - 1 lb large sea scallops, side muscle removed
02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 3 garlic cloves, minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp fresh parsley, finely chopped
08 - Salt and freshly ground black pepper, to taste

→ Risotto

09 - 1 tbsp olive oil
10 - 2 tbsp unsalted butter
11 - 1 small onion, finely chopped
12 - 2 garlic cloves, minced
13 - 1 1/2 cups Arborio rice
14 - 1/2 cup dry white wine
15 - 4 cups chicken or vegetable stock, kept warm
16 - 2 oz Parmesan cheese, finely grated
17 - 2 tbsp heavy cream (optional)
18 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a large saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute.
02 - Add Arborio rice and cook, stirring constantly, for 1-2 minutes until edges become translucent. Pour in white wine and stir until mostly absorbed.
03 - Add warm stock one ladle at a time, stirring frequently. Wait for each addition to be mostly absorbed before adding more. Continue until rice is creamy and al dente, about 20-25 minutes.
04 - Stir in Parmesan cheese and remaining 1 tablespoon butter. Add heavy cream if using. Season with salt and pepper to taste. Cover and set aside, keeping warm.
05 - Pat scallops thoroughly dry with paper towels. Season both sides generously with salt and pepper.
06 - Heat olive oil in a large skillet over medium-high heat. Add scallops in a single layer. Sear without moving for 1.5-2 minutes until a golden crust forms. Flip and add butter.
07 - Add minced garlic and lemon zest to the pan. Cook for 1-2 minutes more, spooning melted butter over scallops continuously. Add lemon juice and cook for 30 seconds, then remove from heat.
08 - Spoon risotto onto warmed plates. Top with seared scallops and drizzle with pan juices. Garnish with chopped parsley and additional lemon zest if desired.

# Expert Advice:

01 -
  • The scallops develop this gorgeous golden crust while staying impossibly tender inside, like biting into a seafood butter cloud
  • Risotto has this unfair reputation for being difficult, but once you understand the rhythm of adding stock, it becomes almost meditative and foolproof
  • That moment when you stir in the Parmesan and watch the whole dish transform into something velvety and luxurious feels like pure kitchen magic
02 -
  • Never rinse Arborio rice because you need that surface starch to create the creamy risotto texture
  • Cold stock will shock the rice and make the cooking time unpredictable, so keep it warm in a separate pot
  • Overcrowding the pan with scallops will lower the temperature and prevent proper searing, so work in batches if needed
03 -
  • Have all ingredients prepped before you start because risotto demands attention once you begin
  • The residual heat will continue cooking the scallops, so pull them slightly before theyre done

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