Lemon Garlic Scallops Risotto (Print Version)
Seared scallops paired with lemony butter and creamy Parmesan risotto create a flavorful seafood main.
# What You Need:
→ For the Scallops
01 - 16 large sea scallops, patted dry
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 2 tablespoons fresh parsley, chopped
08 - Salt and black pepper, to taste
→ For the Risotto
09 - 1 ½ cups Arborio rice
10 - 4 cups low-sodium chicken or vegetable broth, kept warm
11 - 2 tablespoons unsalted butter
12 - 1 tablespoon olive oil
13 - 1 small yellow onion, finely diced
14 - 2 cloves garlic, minced
15 - ½ cup dry white wine
16 - ¾ cup grated Parmesan cheese
17 - Salt and black pepper, to taste
# How To Make:
01 - Heat butter and olive oil in a large saucepan over medium heat. Add finely diced onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add Arborio rice to the saucepan and cook, stirring constantly, for 2 minutes until grains are lightly toasted and edges appear translucent.
03 - Pour in dry white wine and cook, stirring frequently, until mostly absorbed by the rice, approximately 2 minutes.
04 - Add warm broth one ladleful at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue this process for approximately 20 minutes until rice is creamy and al dente.
05 - Stir in grated Parmesan cheese until melted and incorporated. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
06 - Pat scallops thoroughly dry with paper towels. Season both sides generously with salt and black pepper.
07 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without crowding the pan. Sear without moving for 2 minutes until a golden crust forms, then flip and cook for 1-2 minutes until just cooked through.
08 - During the final 30 seconds of cooking, add minced garlic to the pan. Add lemon juice and zest, swirling the pan to coat scallops in the lemon-garlic butter sauce. Remove from heat immediately.
09 - Spoon creamy risonto onto serving plates. Arrange seared scallops on top and drizzle with remaining lemon-garlic butter from the pan. Garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The risotto develops this velvety texture that feels like something out of a high-end Italian kitchen but happens right in your own pan
- That lemon-garlic butter on the scallops hits your nose before it even reaches your plate and makes everything feel special
- Once you master the rhythm, it becomes the kind of dinner that makes people think you secretly went to culinary school
02 -
- Dry scallops are absolutely crucial because wet ones will steam in their own juices and never develop that restaurant-quality crust
- Risotto needs constant attention but do not overstir it violently or the rice grains will break down and get gluey instead of creamy
- Warm broth is nonnegotiable because cold liquid shocks the rice and makes the texture uneven no matter how long you cook it
03 -
- Buy scallops from a fish counter where you can actually smell them fresh seafood should smell like the ocean not fishy
- Grate your Parmesan fresh from a block because pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the risotto