Lemon Garlic Scallops Risotto (Print Version)

Tender scallops with lemon garlic, served on creamy parmesan risotto for a flavorful Italian main course.

# What You'll Need:

→ For the Scallops

01 - 16 large sea scallops, cleaned and patted dry
02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 1 lemon, zested and juiced
06 - Salt and freshly ground black pepper, to taste
07 - 2 tablespoons chopped fresh parsley

→ For the Risotto

08 - 1 ½ cups Arborio rice
09 - 4 cups chicken or vegetable broth, kept warm
10 - 1 small shallot, finely chopped
11 - 2 tablespoons unsalted butter
12 - 1 tablespoon olive oil
13 - ½ cup dry white wine
14 - ½ cup grated Parmesan cheese
15 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a large saucepan, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the Arborio rice and stir for 1-2 minutes until the grains are translucent around the edges.
02 - Pour in the white wine and stir until completely absorbed. Add the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more.
03 - Continue adding broth for 18-20 minutes until the rice is creamy and al dente. Stir in Parmesan cheese, season with salt and pepper, and keep warm.
04 - Season scallops generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add scallops in a single layer without crowding the pan. Sear for 2 minutes per side until golden brown and just cooked through, then remove to a plate.
05 - Reduce heat to medium, add butter, minced garlic, lemon zest, and lemon juice to the skillet. Stir for 30 seconds, scraping up any browned bits from the bottom of the pan.
06 - Return scallops to the pan, spoon the lemon garlic butter sauce over them, and cook for 30 seconds to heat through. Spoon risotto onto plates, top with scallops, drizzle with remaining lemon garlic sauce, and garnish with chopped parsley.

# Expert Advice:

01 -
  • The risotto develops this incredible creaminess without any heavy cream, just patient stirring and good technique that anyone can master
  • That moment when you sear the scallops and your kitchen fills with the aroma of garlic and lemon is absolutely magical
  • Restaurant quality results that come together in under an hour, making it perfect for dinner parties or a fancy Tuesday night treat
02 -
  • Crowding the pan with scallops will cause them to steam instead of sear, work in batches if your pan is not large enough
  • Room temperature scallops cook more evenly, take them out of the fridge 20 minutes before you plan to cook them
  • Stop adding broth when the rice is al dente, it will continue cooking as you make the scallops and you do not want mushy risotto
03 -
  • Buy the best quality scallops you can find, dry sea scallops rather than wet treated ones will brown better and taste sweeter
  • Make sure your broth is hot before adding it to the rice, cold broth will shock the rice and interrupt the creaminess development

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