Lemon Garlic Scallops Risotto

The evening I made these Lemon Garlic Scallops with Risotto started with a last-minute decision to impress a date. I stood in the kitchen, worried that risotto was too ambitious for a Tuesday night. But watching the wine bubble up in the rice and smelling garlic hit the hot butter, something clicked.

Now this dish has become my go-to when I want to make someone feel special without spending hours at the stove. The trick is timing both dishes to finish together, which I learned after a few misfires where the risotto turned to glue while the scallops waited.

Ingredients

• Arborio rice: This short-grain rice releases starch as it cooks, creating that signature creamy texture that makes risotto so irresistible.
• Warm broth: Keep it warm in a separate pan so you dont shock the rice temperature, which keeps the cooking steady and predictable.
• Unsalted butter: You control the salt this way, and butter adds a richness that olive oil alone cannot match.
• Sea scallops: Look for dry scallops, not wet-treated ones, since they sear better and taste sweater and cleaner.
• Fresh lemon: Both zest and juice are needed to cut through the rich risotto and enhance the scallops natural sweetness.

Instructions

Start the risotto base:

Melt butter with olive oil in a large saucepan, then add diced onion until it softens and smells sweet.

Toast the rice:

Add Arborio rice and stir constantly for about a minute until the edges look translucent and smell nutty.

Add the wine:

Pour in white wine and keep stirring as it bubbles, letting almost all the liquid disappear before moving on.

Build the creaminess:

Add warm broth one ladleful at a time, stirring often, and wait until each addition is absorbed before adding the next.

Finish the risotto:

Stir in Parmesan until it melts and becomes one with the rice, then season and cover to keep it warm.

Sear the scallops:

Pat scallops completely dry, season them generously, then place in hot oil and butter for two to three minutes without touching them.

Flip and garlic:

Turn scallops, add minced garlic to the pan, and cook until just opaque, about one to two more minutes.

Add brightness:

Remove from heat and toss with lemon zest, juice, and parsley so every scallop gets coated.

Plate it up:

Spoon risotto onto warm plates, top with scallops, and drizzle those flavorful pan juices over everything.

Save Pin

This recipe became a household favorite after I served it to my parents and watched my dad scrape every last grain from his bowl. Something about the combination felt both elegant and comforting at the same time.

Timing Is Everything

I have learned to start the risotto first since it takes about 20 minutes of stirring. The scallops cook in under five minutes, so they should be your final step. If you time it right, both components finish hot and ready together.

Wine Choices

Whatever wine you choose for the risotto, pour the same wine to drink with dinner. The flavors echo each other beautifully and make the whole meal feel more intentional and thoughtful.

Make It Your Own

Sometimes I add peas or asparagus to the risotto for color and texture. You can also swap shrimp or even firm white fish for the scallops if you need something different.

• Keep the scallops moving in the pan just once per side for the best crust.
• Grate extra Parmesan at the table if you love that salty finish.
• Resist the urge to rush the broth additions, even if it feels tedious.

Save Pin

This is the kind of meal that turns a regular Tuesday into something worth remembering. Enjoy every bite and the people you share it with.

Recipe FAQs

→ What type of rice is best for risotto?

Arborio rice is ideal due to its high starch content, which creates the creamy texture classic to risotto dishes.

→ How can I tell when scallops are perfectly seared?

Look for a golden-brown crust on the surface while ensuring the inside remains opaque and tender without overcooking.

→ Can I substitute the broth used in risotto?

Yes, both chicken and vegetable broth work well, but keeping it warm during cooking helps maintain a consistent temperature for proper starch release.

→ What is the purpose of adding white wine to risotto?

White wine adds acidity and depth, enhancing the overall flavor while helping to deglaze the pan during rice toasting.

→ How should I season scallops for best flavor?

Simple seasoning with salt, pepper, fresh garlic, lemon juice, and zest enhances their natural sweetness without overpowering.