Lemon Garlic Scallops Risotto (Printable Version)
Tender scallops in lemon garlic butter served over creamy Parmesan risotto with fresh herbs and zest.
# What You'll Need:
→ Scallops
01 - 1 pound large sea scallops, patted dry
02 - 1 tablespoon olive oil
03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 2 tablespoons fresh parsley, chopped
08 - Kosher salt and freshly ground black pepper, to taste
→ Creamy Risotto
09 - 1 1/2 cups Arborio rice
10 - 1 small shallot, finely chopped
11 - 2 tablespoons unsalted butter
12 - 4 cups chicken or vegetable broth, warmed
13 - 1/2 cup dry white wine
14 - 1/2 cup freshly grated Parmesan cheese
15 - 1/4 cup heavy cream
16 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add chopped shallot and sauté until translucent, about 2 minutes. Stir in Arborio rice and cook for 1-2 minutes until edges become translucent. Pour in the white wine and stir until nearly absorbed. Gradually add warmed broth one ladle at a time, stirring frequently and waiting for each addition to absorb before adding more. Continue until rice is creamy and al dente, approximately 18-20 minutes. Remove from heat, then stir in Parmesan cheese and heavy cream. Season with salt and pepper, cover, and keep warm.
02 - Pat scallops dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear scallops in a single layer without crowding for 1 1/2 to 2 minutes per side until golden crust forms. Remove scallops and keep warm. Reduce heat to medium, add 2 tablespoons unsalted butter and minced garlic to the skillet, stirring until fragrant, about 30 seconds. Incorporate lemon zest and juice. Return scallops to the skillet, spooning sauce over them. Remove from heat.
03 - Spoon risotto onto plates, top with seared scallops, and drizzle with lemon-garlic butter sauce. Garnish with fresh parsley and serve immediately.
# Expert Tips:
01 -
- The scallops cook in under five minutes but taste like you spent hours in the kitchen.
- Risotto might seem fussy, but once you understand the rhythm of stirring and adding broth, it becomes meditative and almost impossible to mess up.
- Everything comes together on the same stovetop with minimal cleanup, making it perfect for a weeknight that feels special.
02 -
- Wet scallops will steam instead of sear, so that paper towel step isn't optional—blot them thoroughly and let them air dry for a minute if you have time.
- The risotto needs your attention and stirring; it's not something you can walk away from, but that's actually the beauty of it—fifteen minutes of focused cooking becomes almost meditative.
- Serve immediately after plating, as risotto and scallops both lose their magic if they sit around cooling down.
03 -
- Let your scallops sit out for five minutes before cooking—bringing them to room temperature helps them cook more evenly and sear more predictably.
- Make your risotto first and keep it warm while you sear the scallops; the timing is tight, and having the risotto ready means you can focus entirely on getting that perfect crust on each scallop.