Lemon Garlic Scallops Risotto (Printable View)
Seared scallops in lemon-garlic butter atop creamy Parmesan risotto for a flavorful, elegant meal.
# Ingredient List:
→ Scallops
01 - 1 lb large sea scallops, patted dry
02 - 1 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 2 tbsp fresh parsley, chopped
08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste
→ Creamy Risotto
10 - 1 ½ cups Arborio rice
11 - 1 small shallot, finely chopped
12 - 2 tbsp unsalted butter
13 - 4 cups warm chicken or vegetable broth
14 - ½ cup dry white wine
15 - ½ cup freshly grated Parmesan cheese
16 - ¼ cup heavy cream
17 - Salt, to taste
18 - Freshly ground black pepper, to taste
# How to Make It:
01 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the shallot and sauté until translucent, approximately 2 minutes.
02 - Add Arborio rice to the saucepan and stir for 1 to 2 minutes until the grains become slightly translucent at the edges.
03 - Pour in the dry white wine and stir continuously until almost fully absorbed by the rice.
04 - Add warm broth one ladleful at a time, stirring frequently and waiting for each addition to absorb before adding more. Continue this process until rice reaches a creamy al dente texture, about 18 to 20 minutes.
05 - Stir in Parmesan cheese and heavy cream. Season with salt and freshly ground black pepper. Cover and keep warm.
06 - Pat scallops dry and season both sides with kosher salt and black pepper.
07 - Heat olive oil in a large skillet over medium-high heat. Place scallops in a single layer without crowding and sear for 1½ to 2 minutes per side until a golden crust forms. Remove and keep warm.
08 - Reduce skillet heat to medium, add butter and garlic, and stir until fragrant, approximately 30 seconds. Stir in lemon zest and fresh lemon juice.
09 - Return scallops to the skillet and spoon sauce over to coat evenly. Remove from heat.
10 - Spoon risotto onto plates, place scallops on top, drizzle with lemon-garlic sauce, garnish with fresh parsley, and serve immediately.
# Expert Suggestions:
01 -
- Scallops sear in under five minutes, so this feels fancy but doesn't demand hours in the kitchen.
- The creamy risotto and bright lemon sauce work together like they were always meant to meet on the same plate.
- It's the kind of dish that makes people think you've mastered something difficult, even though the technique is surprisingly forgiving.
02 -
- Scallops release moisture as they cook, so patting them dry isn't just helpful—it's essential for that crust. Wet scallops will steam, and steamed scallops are rubbery.
- Risotto can't be rushed or made ahead in the same way other dishes can; the stirring and constant attention are what makes it creamy. But the good news is it only takes 20 minutes once you start.
- If your risotto seems too thick at the end, add broth a splash at a time—it should move on the plate like lava, not sit like pudding.
03 -
- If you're nervous about searing scallops, remember that a properly hot pan and dry scallops make success almost automatic—the pan does most of the work.
- Make the risotto the foundation of your mental timeline; if that's done and holding warm, the scallops take care of themselves in five minutes and you're eating in moments.