Lemon Garlic Scallops Risotto (Print View)

Seared scallops in lemon-garlic butter served on creamy Parmesan risotto for an elegant main dish.

# What You'll Need:

→ Risotto

01 - 1 1/2 cups Arborio rice
02 - 4 cups low-sodium chicken or vegetable broth
03 - 1/2 cup dry white wine
04 - 2 tablespoons unsalted butter
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup heavy cream (optional)
09 - Salt and freshly ground black pepper, to taste

→ Scallops

10 - 1 pound sea scallops, patted dry
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons olive oil
13 - 2 tablespoons unsalted butter
14 - 2 cloves garlic, minced
15 - 1 lemon, zested and juiced
16 - 2 tablespoons fresh parsley, chopped

# Step-by-Step Directions:

01 - Heat broth over low heat in a saucepan and keep warm.
02 - Melt 2 tablespoons butter over medium heat in a large skillet. Add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook for 1 minute more.
03 - Add Arborio rice and stir to coat grains, cooking for 1-2 minutes.
04 - Pour in white wine and stir until mostly absorbed by the rice.
05 - Add warm broth half a cup at a time, stirring frequently. Wait until most liquid is absorbed before adding next. Continue until rice is creamy and al dente, 18-22 minutes.
06 - Stir in Parmesan cheese and optional heavy cream. Season with salt and pepper. Remove from heat, cover, and keep warm.
07 - Pat scallops dry and season with salt and pepper.
08 - Heat olive oil in a large skillet over high heat until shimmering. Add scallops and sear undisturbed for 2 minutes until golden crust forms. Flip and cook 1-2 minutes until just opaque. Remove and set aside.
09 - Reduce heat to medium. Add 2 tablespoons butter and minced garlic to the skillet; sauté for 30 seconds. Stir in lemon juice and zest.
10 - Return scallops to skillet, spoon sauce over them, and sprinkle with chopped parsley.
11 - Spoon risotto onto plates and top with scallops and pan sauce.

# Expert Suggestions:

01 -
  • The scallops develop a restaurant quality golden crust that contrasts beautifully with their tender sweet center.
  • Creamy Parmesan risotto acts as the perfect canvas for the bright lemony garlic butter sauce.
  • It looks and tastes luxurious but comes together in under an hour on a weeknight.
  • Each bite feels indulgent yet surprisingly light thanks to the citrus and fresh parsley.
02 -
  • If your scallops release a lot of water in the pan, you didn't dry them thoroughly enough, and they'll steam instead of sear.
  • Stirring risotto constantly isn't necessary, but checking in every minute or so and adding broth before the pan goes dry keeps the texture silky.
  • Don't overcook the scallops or they turn rubbery, pull them when they're just opaque in the center and let carryover heat finish the job.
03 -
  • Use a stainless steel or cast iron skillet for the scallops, nonstick won't get hot enough to create that deep golden crust.
  • If your risotto thickens too much while resting, stir in a few tablespoons of warm broth to loosen it just before serving.
  • Add a small pat of cold butter to the finished risotto and stir vigorously for an extra glossy, restaurant style finish.

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