Lemon Garlic Scallops Risotto (Print Version)
Seared scallops with lemon and garlic atop creamy risotto make an elegant, flavorful meal.
# What You Need:
→ Scallops
01 - 16 large sea scallops, cleaned and patted dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
06 - 1 tablespoon lemon juice
07 - Salt and freshly ground black pepper, to taste
08 - 2 tablespoons chopped fresh parsley
→ Creamy Risotto
09 - 1 1/2 cups arborio rice
10 - 4 cups low-sodium chicken or vegetable broth, kept warm
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 2 tablespoons unsalted butter
14 - 2 tablespoons olive oil
15 - 1/2 cup dry white wine
16 - 1/2 cup grated Parmesan cheese
17 - 1/4 cup heavy cream
18 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Heat 2 tablespoons olive oil and 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic and cook for 1 minute more.
02 - Stir in the arborio rice and cook for 1–2 minutes until lightly translucent around the edges.
03 - Pour in the white wine and stir until fully absorbed.
04 - Add the warm broth, one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue until the rice is creamy and al dente, about 18–20 minutes.
05 - Stir in the Parmesan cheese, heavy cream, salt, and pepper. Remove from heat, cover, and keep warm.
06 - Pat the scallops dry with paper towels. Season both sides with salt and pepper.
07 - Heat the olive oil and butter in a large skillet over high heat. When hot, add the scallops in a single layer without overcrowding. Sear for 2 minutes per side until golden and just cooked through.
08 - Reduce the heat to low. Add the minced garlic and cook for 30 seconds until fragrant.
09 - Add lemon zest and lemon juice, swirling the pan to coat the scallops. Remove from heat.
10 - Spoon the creamy risotto onto plates, top with seared scallops, and garnish with chopped parsley.
# Expert Advice:
01 -
- The scallops develop that caramelized crust that makes you feel like you actually know what youre doing in a kitchen.
- The risotto method is forgiving enough that you can stir and sip wine simultaneously, which is really the whole point of cooking.
02 -
- Overcrowding the pan steams the scallops instead of searing them; work in batches even when you are hungry and impatient.
- The risotto will wait for the scallops but the scallops will not wait for the risotto; sequence your finishing accordingly.
03 -
- Buy dry-packed scallops; wet-packed ones are injected with preservatives that prevent browning and taste vaguely of chemicals.
- If your scallops stick to the pan, they are not ready to flip; patience rewards you with release.