Lemon Garlic Scallops Risotto (Print Version)

Seared scallops with zesty lemon and garlic paired with creamy, cheesy risotto for a refined dining experience.

# What You Need:

→ Scallops

01 - 1 lb large sea scallops, side muscle removed
02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 3 garlic cloves, minced
05 - Zest of 1 lemon
06 - 2 tbsp freshly squeezed lemon juice
07 - 1 tbsp fresh parsley, finely chopped
08 - Salt and freshly ground black pepper to taste

→ Risotto

09 - 1 tbsp olive oil
10 - 2 tbsp unsalted butter
11 - 1 small onion, finely chopped
12 - 2 garlic cloves, minced
13 - 1 1/2 cups Arborio rice
14 - 1/2 cup dry white wine
15 - 4 cups chicken or vegetable stock, kept warm
16 - 2 oz Parmesan cheese, finely grated
17 - 2 tbsp heavy cream (optional)
18 - Salt and freshly ground black pepper to taste

# How-To:

01 - Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add Arborio rice to the saucepan and cook, stirring constantly, for 1-2 minutes until the rice edges become translucent. Pour in white wine and continue stirring until mostly absorbed by the rice.
03 - Add warm stock one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding more. Continue this process for 20-25 minutes until the rice is creamy and al dente. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add heavy cream if using. Season with salt and pepper to taste. Cover and keep warm.
04 - Pat scallops thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
05 - Heat olive oil in a large skillet over medium-high heat. Arrange scallops in a single layer. Sear without moving for 1.5 to 2 minutes until a golden-brown crust forms. Flip scallops and add butter to the pan.
06 - Add minced garlic and lemon zest to the pan. Cook for 1 to 2 minutes, basting scallops with the melted butter. Pour in lemon juice and cook for 30 seconds. Remove from heat and sprinkle with fresh parsley.
07 - Spoon creamy risonto onto serving plates. Arrange seared scallops on top and drizzle with pan juices. Garnish with additional lemon zest and parsley if desired.

# Expert Advice:

01 -
  • The contrast between that crispy scallop exterior and the silky risotto underneath is absolutely magical
  • This looks like something from a fancy restaurant but comes together in under an hour
  • You get to feel like a fancy chef when you spoon that buttery pan sauce over everything
02 -
  • Never rinse Arborio rice or you will wash away the starch that makes risotto creamy
  • Do not overcrowd the pan when searing scallops or they will steam instead of developing that crust
  • The risotto will continue absorbing liquid even after you stop cooking it, so stop when it is slightly looser than you want the final texture
03 -
  • Remove the small side muscle from each scallop before cooking, it can be tough and chewy
  • Let your scallops come to room temperature for about fifteen minutes before cooking for more even cooking

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