Lemon Garlic Scallops Risotto

The first time I made risotto properly, I stood at the stove stirring for what felt like hours while my partner kept asking if dinner was ready yet. I had never realized that patience was actually an ingredient until I watched the rice transform grain by grain into something impossibly creamy. Now whenever I make these scallops with risotto, I put on a good podcast and embrace the stirring as meditation rather than chore. That golden crust on the scallops still makes me do a little happy dance every single time.

Last Valentine's Day, I made this for my mom who had never had scallops before because she thought they were too fancy or intimidating to cook at home. Watching her face light up at that first bite made all the stirring worth it. She still talks about that dinner and asks when were having the fancy scallops again.

Ingredients

• Large sea scallops: Fresh and dry is key here, pat them thoroughly so they develop that gorgeous golden crust
• Arborio rice: This specific rice variety releases starch as it cooks, creating that signature creamy texture without heavy cream
• Warm stock: Using cold stock shocks the rice and affects the final texture, so keep it gently simmering nearby
• White wine: Adds brightness and depth, plus the alcohol cooks off completely while leaving behind subtle flavor
• Fresh lemon: Both the zest and juice cut through the richness and make the whole dish sing

Instructions

Start the risotto base:

Sauté your onion in olive oil and butter until completely soft and translucent, then add the garlic for just one minute so it does not burn

Toast the rice:

Add the Arborio rice and stir constantly for a minute or two until the edges become slightly translucent and the rice smells nutty

Add the wine:

Pour in the white wine and keep stirring until it is almost completely absorbed, the rice should start looking glossy

The patient part:

Add warm stock one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more, this takes about twenty minutes

Finish the risotto:

Stir in the Parmesan and remaining butter until melted and creamy, add the cream now if using, then season generously

Prep the scallops:

Pat the scallops completely dry with paper towels and season both sides well with salt and pepper, they need to be dry to sear properly

Sear to perfection:

Heat oil in a large skillet over medium high, add scallops in a single layer and do not touch them for at least ninety seconds until a golden crust forms

Flip and baste:

Flip the scallops, add butter, garlic and lemon zest to the pan, then spoon that melting butter over the scallops for the final minute

The finishing touch:

Add the lemon juice for just thirty seconds then remove from heat immediately, scatter with fresh parsley and serve over the risotto

Pin It

This dish has become my go to for celebrations because it feels incredibly special but the rhythm of making it has become comforting. There is something about standing at the stove, stirring and watching the transformation happen that grounds me in the best way.

Getting That Perfect Sear

The most common mistake with scallops is crowding the pan. When you put too many in at once, the temperature drops and they release moisture, basically steaming themselves. Work in batches if needed and resist the urge to move them around, trust me, they will release naturally when that crust forms.

Stock Temperature Matters

I learned this lesson the hard way when I first started making risotto and kept grabbing cold stock from the fridge. Now I always keep my stock gently simmering in a separate pot, it makes such a difference in how evenly the rice cooks and how smooth the final texture becomes.

Making It Your Own

Once you have the basic technique down, risotto is incredibly forgiving to personal touches. Some evenings I add peas for color or swap the wine for stock. The scallops are also amazing with a little white wine butter sauce instead of the lemon garlic.

• Add baby spinach to the risotto at the very end for a pop of color
• Try serving with some crusty bread to soak up any extra pan juices
• A simple arugula salad with lemon vinaigrette makes a perfect starter

Pin It

I hope this recipe becomes one of those meals you turn to when you want to make someone feel special, including yourself. There is something so satisfying about making something that tastes restaurant quality right in your own kitchen.

Recipe Q&A

→ What's the best way to sear scallops?

Pat scallops dry and season lightly. Heat oil in a skillet over medium-high heat and sear without moving them for 1.5 to 2 minutes until golden crust forms, then flip and cook briefly on the other side.

→ How can I make the risotto creamy?

Stir arborio rice frequently while gradually adding warm stock to release starches. Finish by stirring in butter, Parmesan, and optionally cream for extra richness.

→ Can the stock be substituted for a vegetarian option?

Yes, vegetable stock can replace chicken stock without compromising the risotto’s flavor.

→ How to balance lemon flavor in the dish?

Use fresh lemon zest and juice sparingly to complement the scallops and risotto without overpowering, adjusting to taste during cooking.

→ What wine pairs well with this dish?

This dish pairs well with crisp white wines such as Sauvignon Blanc or Pinot Grigio, enhancing the fresh citrus and seafood notes.