Lemon Garlic Scallops Risotto

The first time I made risotto, I stood at the stove stirring for what felt like an eternity, wondering if something magical would actually happen. Then suddenly the rice transformed into this creamy, luxurious bowl of comfort. Now pairing it with scallops feels like the perfect way to turn a random Tuesday into something special.

I made this for my parents anniversary dinner last spring, absolutely nervous about ruining expensive scallops. My dad actually stopped mid conversation, eyes wide, and said hed pay restaurant prices for this plate. The best part was watching my mom go back for seconds even though she claimed she was full.

Ingredients

• 16 large sea scallops: Pat them completely dry or they will steam instead of sear, and nobody wants a rubbery scallop
• 2 tbsp olive oil for scallops: Use a neutral oil here since it will get hot enough to smoke
• 2 tbsp unsalted butter for scallops: This creates the most gorgeous basting liquid as the scallops cook
• 2 garlic cloves, finely minced: Mince these small so they infuse the butter without burning
• 1 lemon, zested and juiced: Both the zest and juice are crucial for that bright finish
• Salt and freshly ground black pepper: Be generous with the seasoning right before searing
• 2 tbsp fresh parsley, chopped: This adds the perfect fresh green pop and herbal finish
• 1 1/2 cups Arborio rice: This short grain rice is essential for getting that signature creamy texture
• 1 small onion, finely chopped: This forms the flavor foundation of your risotto
• 2 tbsp unsalted butter for risotto: Start with this to build your base
• 2 tbsp olive oil for risotto: Combined with butter to prevent burning
• 3 1/2 cups hot chicken or vegetable stock: Keep this hot in a separate pot so it does not shock the rice
• 1/2 cup dry white wine: This adds acidity and depth, use something you would actually drink
• 1/2 cup freshly grated Parmesan cheese: The finishing touch that makes it silky and savory

Instructions

Start the risotto base:

Heat the olive oil and butter in a large saucepan over medium heat until the butter foams. Add the chopped onion and cook until soft and translucent, about 3 minutes.

Toast the rice:

Stir in the Arborio rice and cook for 1-2 minutes until the grains look slightly translucent around the edges.

Deglaze with wine:

Pour in the white wine and stir constantly until it is mostly absorbed by the rice.

Add stock gradually:

Add the hot stock one ladle at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding more.

Finish the risotto:

Continue adding stock until the rice is creamy and al dente, about 20 minutes total. Stir in the Parmesan cheese and season with salt and pepper.

Prep the scallops:

Pat the scallops completely dry with paper towels and season generously with salt and pepper on both sides.

Get the pan hot:

Heat olive oil in a large skillet over medium-high heat until it shimmers but does not smoke.

Sear the first side:

Add scallops in a single layer and do not touch them for 2 minutes. A golden crust should form.

Flip and baste:

Flip scallops and add butter with minced garlic to the pan. Cook for another 1-2 minutes while spooning the melting butter over the scallops.

Add the lemon:

Remove from heat and add lemon zest and juice. Toss gently to coat the scallops in the sauce.

Plate it up:

Spoon risotto onto plates and top with the scallops. Drizzle any pan juices over everything and garnish with parsley.

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This dish became my go to for celebrating small wins. Got a promotion? Scallops and risotto. Survived a brutal Monday? You guessed it. Somehow the combination of tender seafood and creamy rice makes everything feel a little more luxurious.

Getting The Perfect Sear

The secret to restaurant quality scallops is patience and dryness. I learned this the hard way after skipping the paper towel step too many times. Now I press each scallop between towels until they feel tacky to the touch, almost like the surface has been cured. That extra minute of prep makes all the difference between a proper golden crust and a sad steamed seafood situation.

The Risotto Mindset

People treat risotto like some mysterious technique, but really it is just attention and time. I put on music I love and treat the stirring process as meditation, not a chore. The constant motion is what releases that beautiful starch and creates the creaminess without any heavy cream. Find your rhythm and enjoy the process instead of watching the clock.

Make It Your Own

Once you master the base technique, this recipe becomes a canvas. I have swapped in shrimp when scallops were too pricey, added peas for color and sweetness in spring, or stirred in spinach at the end for something green. The risotto method stays the same but the personality shifts completely.

• Try adding saffron to the stock for a stunning yellow version
• Mushrooms make an excellent addition in autumn
• A splash of cream at the end never hurt anyone

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Hope this recipe brings as many cozy, celebratory moments to your table as it has to mine. Sometimes the best meals are the ones that make a regular night feel like a special occasion.

Recipe Q&A

→ How do I achieve perfectly seared scallops?

Pat scallops dry before cooking to ensure a crisp, golden crust. Use a hot skillet with olive oil and sear without moving them for 2 minutes before flipping.

→ What makes the risotto creamy?

Slowly adding hot stock one ladle at a time and frequent stirring helps release the starches in the rice, creating a smooth, creamy texture.

→ Can I substitute any ingredients?

Scallops can be swapped with shrimp for a different seafood variation. Adding a splash of cream to the risotto increases richness.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the citrus and creamy elements beautifully.

→ How do I prevent the risotto from becoming mushy?

Use Arborio rice and avoid overcooking by adding stock gradually and tasting frequently to maintain an al dente texture.