Lemon Garlic Scallops Risotto (Print Version)

Seared scallops glazed with lemon garlic butter atop creamy Parmesan risotto for a rich, satisfying plate.

# What You Need:

→ Risotto

01 - 1 1/2 cups Arborio rice
02 - 4 cups low-sodium chicken or vegetable broth
03 - 1/2 cup dry white wine
04 - 2 tablespoons unsalted butter
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup heavy cream (optional)
09 - Salt and freshly ground black pepper, to taste

→ Scallops

10 - 1 pound sea scallops, patted dry
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons olive oil
13 - 2 tablespoons unsalted butter
14 - 2 cloves garlic, minced
15 - 1 lemon, zested and juiced
16 - 2 tablespoons fresh parsley, chopped

# How to Prepare:

01 - In a saucepan, warm the broth over low heat and maintain at a gentle simmer.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Cook the onion until translucent, about 3 minutes. Add minced garlic and cook for 1 minute.
03 - Add Arborio rice and stir to coat for 1-2 minutes over medium heat.
04 - Pour in white wine, stirring until mostly absorbed.
05 - Gradually add warm broth, 1/2 cup at a time, stirring frequently. Allow liquid to absorb before adding more. Continue for 18-22 minutes until risotto is creamy and al dente.
06 - Stir in Parmesan cheese and heavy cream if using. Season with salt and pepper. Remove from heat, cover, and keep warm.
07 - Pat scallops dry and season with salt and pepper.
08 - Heat olive oil in a large skillet over high heat until shimmering. Sear scallops without moving for 2 minutes to develop a golden crust. Flip and cook for another 1-2 minutes until just opaque. Remove and set aside.
09 - Reduce heat to medium. Add 2 tablespoons butter and minced garlic to the skillet. Sauté for 30 seconds, then stir in lemon juice and zest.
10 - Return scallops to the pan, spoon sauce over them, and sprinkle with chopped parsley.
11 - Plate the risotto and top with scallops and the pan sauce.

# Expert Advice:

01 -
  • The scallops get a restaurant-quality golden crust without any fuss or fancy equipment.
  • Risotto sounds intimidating, but the rhythm of stirring becomes almost meditative once you settle into it.
  • The lemon and garlic tie everything together with a brightness that keeps each bite interesting.
  • It looks impressive enough for guests but forgiving enough for a weeknight if you're in the mood.
02 -
  • Don't skip drying the scallops, even a little moisture will ruin the sear and leave them pale and rubbery.
  • Resist the urge to stir the scallops once they hit the pan, let them sit so the crust can develop.
  • If your risotto gets too thick while it sits, stir in a splash of warm broth to loosen it back up.
  • Use a timer for the scallops, they go from perfect to overcooked in seconds.
03 -
  • Heat your skillet until a drop of water sizzles and evaporates instantly before adding the scallops.
  • Taste the risotto before you add all the Parmesan, sometimes the broth is salty enough and you need less cheese than you think.
  • Make the risotto first and keep it covered, it stays warm longer than scallops stay perfectly seared.
  • If you want a little heat, add a pinch of red pepper flakes to the garlic in the scallop pan.

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