Lemon Garlic Scallops Risotto (Print Version)
Seared scallops infused with garlic and lemon atop creamy Parmesan risotto for an elegant meal.
# What You Need:
→ For the Risotto
01 - 1 ½ cups Arborio rice
02 - 4 cups chicken or vegetable broth, kept warm
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely diced
06 - 2 cloves garlic, minced
07 - ½ cup dry white wine
08 - ½ cup grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste
→ For the Scallops
10 - 1 ½ pounds sea scallops (about 16 large scallops), patted dry
11 - 1 tablespoon olive oil
12 - 1 tablespoon unsalted butter
13 - 2 cloves garlic, minced
14 - Zest and juice of 1 lemon
15 - 2 tablespoons chopped fresh parsley
16 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a large saucepan, heat butter and olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and Arborio rice; stir to coat the rice with oil and butter, about 1 minute.
02 - Pour in the white wine and cook, stirring, until most of it evaporates. Add the warm broth one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
03 - Stir in Parmesan cheese, and season with salt and pepper to taste. Remove from heat and cover to keep warm.
04 - Season scallops with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. When the oil is hot and shimmering, add scallops in a single layer.
05 - Sear without moving for 2-3 minutes, until a golden crust forms. Flip scallops and add the minced garlic. Sear for an additional 1-2 minutes until just opaque.
06 - Remove from heat and quickly stir in lemon zest, lemon juice, and chopped parsley, tossing gently to coat.
07 - Spoon risotto onto warm plates. Top with lemon garlic scallops and drizzle with pan juices. Garnish with extra parsley if desired.
# Expert Tips:
01 -
- The contrast between crispy scallop edges and that impossibly creamy risotto is the kind of restaurant magic you can actually pull off at home.
- Lemon brightens everything up while garlic adds depth, making each bite feel balanced and intentional rather than heavy or overly rich.
02 -
- Patting scallops completely dry before seasoning is the secret to getting that golden crust instead of steaming them in their own moisture.
- Adding cold broth to risotto shocks the rice and makes the texture uneven, so warm your broth first.
03 -
- Warm your plates in the oven before serving so the risotto stays creamy longer.
- Use a zester or microplane for the lemon to get just the bright yellow part without any bitter white pith.