Lemon Garlic Scallops Risotto

The first time I made risotto, I stood at the stove stirring endlessly while my dinner guests tapped their glasses impatiently. But when I finally served those creamy grains alongside perfectly seared scallops, all that arm work felt absolutely worth it. That night taught me that some dishes demand patience but reward you with something restaurant-worthy in return.

My friend Sarah came over last winter when she needed cheering up after a rough week at work. I plated this risotto with those golden scallops on top and watched her shoulders actually drop as she took that first bite. She told me later that simple dinner was exactly what she needed to feel like things would be okay again.

Ingredients

• 16 large sea scallops: Pat them completely dry with paper towels because any moisture means you steam instead of sear
• 2 tablespoons unsalted butter: Split this between the scallops and risotto for that rich finish that ties everything together
• 1 tablespoon olive oil: Raises the smoke point so your butter does not burn while getting that gorgeous crust
• 3 cloves garlic: Two cloves for the risotto base and one to bloom in the scallop pan at the very end
• Zest of 1 lemon: Use a microplane to get just the bright yellow part without any bitter white pith
• 2 tablespoons lemon juice: Freshly squeezed because bottle juice never has that same bright pop
• 2 tablespoons fresh parsley: Chop this right before serving so it stays vibrant and green
• 1 ½ cups Arborio rice: This high-starch rice is what makes risotto creamy without adding heavy cream
• 4 cups warm broth: Keep it simmering in a separate pan so adding cold liquid does not shock the rice
• 1 small yellow onion: Finely dice this so it melts into the rice and does not leave chunky bits
• ½ cup dry white wine: Something you would drink because the flavor concentrates as it cooks down
• ¾ cup grated Parmesan: Add this at the very end for that salty umami kick that makes risotto sing

Instructions

Get your broth warming:

Pour your broth into a saucepan and bring it to a gentle simmer then turn it to low so it stays hot but does not reduce

Build the risotto base:

Melt butter with olive oil in a large pan over medium heat then cook the diced onion until it turns completely translucent about 3 minutes

Toast the rice:

Add your Arborio rice and stir constantly for 2 minutes until the grains look slightly translucent around the edges and smell nutty

Add the wine:

Pour in your white wine and keep stirring until the pan looks almost dry and the alcohol smell has cooked off completely

The ladle-by-ladle dance:

Add one ladle of hot broth at a time stirring frequently and waiting until the liquid is nearly gone before adding the next ladle

Finish the risotto:

After about 20 minutes when rice is tender but still has a slight bite stir in the Parmesan and season to taste then cover and keep warm

Prep your scallops:

Pat each scallop very dry with paper towels and season both sides generously with salt and pepper

Sear to perfection:

Heat butter and olive oil in a large skillet until shimmering then add scallops in a single layer and do not touch them for 2 minutes

Flip and finish:

Turn scallops and cook 1 to 2 minutes more then add garlic for 30 seconds before adding lemon juice and zest and swirling the pan to coat everything in that buttery sauce

Plate it up:

Spoon risotto onto plates top with scallops and drizzle with that pan sauce then finish with fresh parsley

Save

This became my go-to anniversary dinner after my husband requested something fancy but home-cooked. There is something about standing at the stove together taking turns stirring the risotto that feels more intimate than almost any other cooking experience we share.

The Secret to Perfect Scallops

I used to crowd the pan and wonder why my scallops turned out gray and rubbery. Then I learned to cook them in two batches if needed because each one needs direct contact with the hot pan surface. That golden crust only forms when the scallop can sear not steam.

Risotto Patience Pays Off

The first few times I made risotto I kept adding broth too quickly and ended up with soupy undercooked rice. Now I actually set a timer and wait those extra 30 seconds between ladles because that short pause is what makes each grain release its starch and create that sauce.

Making It Your Own

Sometimes I swap peas for a pop of color or add shrimp instead of scallops when I want something more casual. The risotto base works with whatever proteins you love but keep the lemon-garlic butter because that bright finish is what makes the whole plate feel complete.

• Try adding a splash of cream at the end for extra richness on special occasions
• Keep some extra warm broth handy in case your risotto absorbs faster than expected
• Have everything prepped before you start because risotto waits for no one

Save

This is the kind of meal that turns a regular Tuesday into something worth celebrating. Hope it brings as many good moments to your table as it has to mine.

Recipe Q&A

→ How do I achieve a perfect sear on scallops?

Ensure scallops are dry before cooking and use a hot pan with oil and butter. Sear without moving them for 2 minutes per side to develop a golden crust.

→ What is the best way to keep risotto creamy?

Gradually add warm broth while stirring frequently, allowing the rice to slowly absorb liquid, releasing its starches for a creamy texture.

→ Can I substitute the scallops with another seafood?

Yes, shrimp or other firm seafood can be used, though cooking times may vary to avoid overcooking.

→ How do I incorporate the lemon-garlic flavor into the scallops?

Add minced garlic near the end of searing, then swirl in lemon juice and zest with butter to coat the scallops just before removing from heat.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the citrus and creamy Parmesan notes perfectly.