Lemon Garlic Scallops Risotto (Print Version)

Seared scallops flavored with lemon and garlic served over creamy risotto for an elegant dish.

# What You Need:

→ Scallops

01 - 16 large sea scallops (approximately 1 pound), patted completely dry
02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter
04 - 2 garlic cloves, finely minced
05 - 1 lemon, zested and juiced
06 - Salt and freshly ground black pepper to taste
07 - 2 tablespoons fresh parsley, chopped

→ Risotto

08 - 1 1/2 cups Arborio rice
09 - 1 small onion, finely chopped
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons olive oil
12 - 3 1/2 cups hot chicken or vegetable stock
13 - 1/2 cup dry white wine
14 - 1/2 cup freshly grated Parmesan cheese
15 - 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 chopped onion and sauté until soft and translucent, approximately 3 minutes.
02 - Stir in the Arborio rice and toast for 1-2 minutes until the grains become slightly translucent around the edges.
03 - Pour in the white wine, stirring constantly until mostly absorbed by the rice.
04 - Add the hot stock one ladle at a time, stirring frequently. Allow each addition to be fully absorbed before adding more. Continue this process for approximately 20 minutes until the rice is creamy and tender but still slightly firm to the bite.
05 - Stir in the Parmesan cheese until melted and incorporated. Season with salt and pepper to taste, then cover to keep warm.
06 - Pat the scallops thoroughly dry with paper towels. Season both sides generously with salt and pepper.
07 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without crowding the pan. Sear for 2 minutes without disturbing to develop a golden crust.
08 - Flip scallops carefully. Add 2 tablespoons butter and minced garlic to the pan. Cook for another 1-2 minutes, basting the scallops continuously with the foaming butter.
09 - Remove from heat. Add lemon zest and juice, tossing gently to coat the scallops evenly in the pan juices.
10 - Spoon creamy risonto onto serving plates. Arrange seared scallops on top and drizzle with the lemon-garlic butter from the pan. Garnish with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • The way the scallops get that gorgeous golden crust while staying impossibly tender inside
  • Risotto that tastes restaurant fancy but comes together with simple pantry staples
  • That hit of bright lemon cutting through all the rich creamy goodness
02 -
  • Do not crowd the pan when searing scallops or they will steam and turn gray instead of golden
  • Keep your stock hot before adding it to risotto, cold stock shocks the rice and ruins the texture
  • The risotto will continue thickening off the heat, so stop adding stock when it still looks a bit loose
03 -
  • Remove the small side muscle from each scallop if it is still attached, it is tough and chewy
  • Let your finished risotto rest for 2 minutes before plating so it sets up slightly

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