Lemon Garlic Scallops Risotto

I was standing at the fish counter, debating whether scallops were worth the splurge, when the fishmonger said they'd just come in that morning. I bought them on impulse, remembering a risotto I'd perfected the month before. That night, the two came together in a way that felt less like cooking and more like luck.

I made this for my sister's birthday dinner, and she kept asking if I'd taken a cooking class. The truth was I'd just learned to trust the process and not rush the sear. Watching her take that first bite, scallop perfectly caramelized and risotto still steaming, made all the stirring worth it.

Ingredients

• Arborio rice: The high starch content is what makes risotto creamy without needing a ton of cream, so don't swap it for regular long-grain.
• Low-sodium chicken or vegetable broth: Keeping it warm on the stove helps the rice cook evenly and prevents the temperature from dropping every time you add a ladleful.
• Dry white wine: It adds acidity and depth, but if you skip it, just add a little extra broth and a squeeze of lemon at the end.
• Unsalted butter: You'll use it twice, once in the risotto and again to build the scallop sauce, so having control over the salt is key.
• Onion and garlic: Finely chopped onion melts into the risotto, and garlic appears in both components to tie the flavors together.
• Parmesan cheese: Freshly grated makes a noticeable difference, the pre-shredded stuff doesn't melt as smoothly.
• Heavy cream: Optional, but it does add a silky richness if you're feeling indulgent.
• Sea scallops: Pat them completely dry with paper towels, moisture is the enemy of a good sear.
• Olive oil: Use it to start the sear since it has a higher smoke point than butter alone.
• Lemon: Both the zest and juice bring a punchy brightness that cuts through the richness.
• Fresh parsley: A handful at the end adds color and a hint of freshness that balances the butter.

Instructions

Warm the broth:

Keep it at a gentle simmer in a saucepan on a back burner. Adding cold broth to the rice will slow down the cooking and throw off the texture.

Start the risotto base:

Melt butter in a large skillet, cook the onion until it's soft and translucent, then add garlic for about a minute until fragrant. This builds the foundation of flavor.

Toast the rice:

Stir in the Arborio rice and let it cook for a minute or two, you'll hear it start to crackle slightly. This step helps the grains hold their shape.

Deglaze with wine:

Pour in the wine and stir until it's mostly absorbed. The alcohol cooks off, leaving a subtle tang.

Add broth gradually:

Ladle in about half a cup of warm broth at a time, stirring frequently and waiting until it's nearly absorbed before adding more. It takes patience, but this is how you coax out the creaminess.

Finish the risotto:

After 18 to 22 minutes, when the rice is tender but still has a little bite, stir in Parmesan, cream if using, and season with salt and pepper. Cover and keep it warm while you cook the scallops.

Prep the scallops:

Pat them very dry and season both sides with salt and pepper. Any moisture left on the surface will steam them instead of searing.

Sear the scallops:

Heat olive oil in a large skillet over high heat until it shimmers, then add scallops without crowding. Let them sit undisturbed for 2 minutes to form a golden crust, flip, and cook another 1 to 2 minutes until just opaque.

Make the pan sauce:

Remove scallops, lower the heat, and add butter and garlic. Sauté for 30 seconds, then stir in lemon juice and zest, scraping up any browned bits.

Bring it together:

Return the scallops to the pan, spoon the sauce over them, and sprinkle with parsley. Serve immediately over the risotto.

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The first time I plated this, I stood back and realized it looked like something I'd order out, not something I'd made in my own kitchen. My partner walked in, saw the scallops glistening with lemon butter over a mound of creamy risotto, and said it smelled like a vacation. That's when I knew this recipe had earned a permanent spot in the rotation.

Choosing and Preparing Scallops

Look for dry-packed scallops, which haven't been treated with preservatives that add water and prevent browning. They should smell sweet and ocean-fresh, never fishy. If you can only find wet-packed, just be extra diligent about patting them dry and give them a few extra minutes on paper towels before cooking.

Risotto Rhythm and Timing

Risotto doesn't need constant stirring, but it does need attention. I stir every minute or so, just enough to keep it from sticking and to help release the starch. You'll know it's done when the rice is creamy, the grains are tender with a slight firmness in the center, and the texture is loose enough to spread slowly on a plate.

Serving and Pairing Suggestions

This dish is rich, so I like to serve it with something light and crisp on the side, like arugula dressed simply with lemon and olive oil. A chilled Sauvignon Blanc or Pinot Grigio cuts through the butter beautifully. If you want to stretch the meal, double the risotto and serve extra scallops on the side.

• Garnish with extra lemon zest and a few more parsley leaves for a pop of color.
• Leftover risotto can be formed into cakes and pan-fried for breakfast the next day.
• If scallops aren't available, shrimp work just as well with the same sauce.

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This recipe taught me that elegant food doesn't have to be complicated, just intentional. Every time I make it, I'm reminded that good ingredients, a little patience, and the willingness to let things sizzle undisturbed can turn a regular Wednesday into something worth remembering.

Recipe FAQs

→ What type of rice is best for the risotto?

Arborio rice is ideal for risotto due to its high starch content, which creates the dish’s characteristic creamy texture.

→ How can I ensure the scallops sear perfectly?

Pat scallops dry before cooking and use a hot skillet with oil to prevent sticking. Avoid moving them too soon to form a golden crust.

→ Can I substitute another wine for white wine in the risotto?

Dry white wines like Sauvignon Blanc or Pinot Grigio work best to add depth without overpowering the dish’s flavors.

→ Is it necessary to add cream to the risotto?

Cream is optional and adds extra richness, but traditional risotto achieves creaminess through slow stirring and starch release from the rice.

→ What does the lemon garlic butter sauce contribute to the dish?

The sauce brightens the flavor with fresh lemon zest and juice while garlic and butter create a savory, silky coating that complements the scallops.

→ Can I use shrimp instead of scallops?

Yes, shrimp can be a suitable substitute, offering a similar texture and flavor profile in the lemon garlic butter sauce.