Lemon Garlic Scallops Risotto

I pulled out my heavy skillet one rainy Tuesday, craving something that felt special without the fuss of a full menu. The scallops were sitting in the fridge, and I had just enough Arborio rice left in the pantry. What started as a quick dinner turned into one of those meals where you pause mid-bite and think, this is exactly what I needed.

I made this for my sister's birthday last spring, plating it up with a little extra parsley and a wedge of lemon on the side. She took one taste and asked if I'd been hiding a culinary degree. I hadn't, but I did learn that a well-seared scallop and a patient hand with risotto can make you look like you know exactly what you're doing.

Ingredients

• Arborio rice: This short-grain rice releases starch as it cooks, giving risotto that signature creaminess without needing a ton of cream.
• Low-sodium chicken or vegetable broth: Keeping it warm on the stove helps the rice cook evenly and absorb liquid without shocking it with cold additions.
• Dry white wine: A splash adds acidity and depth; I usually reach for whatever Sauvignon Blanc or Pinot Grigio I have open.
• Unsalted butter: Used in both the risotto and the scallop pan, it adds richness and helps build that golden crust.
• Onion and garlic: Finely chopped onion creates a sweet base, while garlic in both components ties the whole dish together.
• Parmesan cheese: Freshly grated melts right into the risotto, adding a nutty, salty finish that makes every spoonful satisfying.
• Heavy cream (optional): A little extra silkiness if you want to push the risotto over the top, though it's delicious without it.
• Sea scallops: Look for dry-packed scallops; they sear better and don't release excess water into the pan.
• Olive oil: High smoke point and a clean flavor make it perfect for getting that skillet screaming hot.
• Lemon: Both zest and juice brighten the butter sauce and cut through the richness of the risotto.
• Fresh parsley: A handful of chopped parsley at the end adds color and a fresh, herbal note.
• Salt and black pepper: Season each component as you go; it makes a real difference in the final taste.

Instructions

Warm the broth:

Pour your broth into a saucepan and set it over low heat. Keeping it warm means the rice won't seize up when you add liquid, and the whole process stays smooth.

Start the risotto base:

Melt 2 tablespoons of butter in a large skillet over medium heat, then add the finely chopped onion. Cook until it turns translucent and soft, about 3 minutes, then stir in the minced garlic for another minute until fragrant.

Toast the rice:

Add the Arborio rice to the pan and stir it around for 1 to 2 minutes. You'll hear it crackle slightly as it toasts, and the grains will look a little glossy.

Deglaze with wine:

Pour in the white wine and stir until most of it has been absorbed. The rice will sizzle and release a bright, fruity aroma.

Add broth gradually:

Ladle in about half a cup of warm broth at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next scoop; this slow process coaxes out the starch and builds creaminess.

Finish the risotto:

After 18 to 22 minutes, the rice should be tender but still have a slight bite. Stir in the Parmesan, heavy cream if using, and season with salt and pepper, then cover and keep it warm off the heat.

Prep the scallops:

Pat each scallop completely dry with paper towels and season both sides with salt and pepper. Any moisture left on the surface will steam instead of sear.

Sear the scallops:

Heat olive oil in a large skillet over high heat until it shimmers. Add the scallops without crowding them, and don't touch them for 2 minutes; you want a deep golden crust to form before flipping.

Make the pan sauce:

After flipping and cooking the scallops another 1 to 2 minutes, transfer them to a plate. Lower the heat to medium, add 2 tablespoons of butter and the minced garlic, and let it sizzle for 30 seconds before stirring in the lemon juice and zest.

Plate and serve:

Spoon a generous portion of risotto onto each plate, nestle the scallops on top, and drizzle the lemony pan sauce over everything. Finish with a sprinkle of fresh parsley.

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The first time I served this, I realized it wasn't just about the food. My friend sat at the table longer than usual, talking and laughing, and I saw how a dish like this can slow things down in the best way. It's become my go-to when I want to turn a regular evening into something a little more memorable.

Choosing Your Scallops

At the seafood counter, ask for dry-packed sea scallops if they're available. Wet-packed scallops are treated with a solution that adds water weight and makes them harder to sear properly. If you can only find wet-packed, just make sure to pat them extra dry and give them a few minutes on a paper towel before cooking.

Making Risotto Without the Arm Workout

You don't need to stir constantly, despite what some recipes insist. Frequent stirring is key, but you can step away for a moment between ladles to prep your scallops or set the table. The rice will tell you when it's ready by turning creamy and tender with just a little firmness in the center of each grain.

Pairing and Serving Suggestions

This dish plays well with a crisp white wine like Sauvignon Blanc or Pinot Grigio, something with enough acidity to match the lemon. A simple arugula salad dressed with olive oil and a squeeze of lemon makes a great side, adding a peppery contrast without stealing the spotlight.

• If you want to make it ahead, prepare the risotto base and reheat it gently with a splash of broth before serving.
• Swap shrimp for scallops if that's what you have on hand; the technique stays the same.
• Leftover risotto can be shaped into patties, chilled, and pan-fried the next day for crispy risotto cakes.

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This recipe taught me that elegant doesn't have to mean complicated. With a little patience and good ingredients, you can pull off something that feels special any night of the week.

Frequently asked questions about this recipe

→ What type of rice is best for creamy risotto?

Arborio rice is ideal for risotto due to its high starch content, which gives the dish its signature creamy texture.

→ How do I avoid overcooking scallops?

Seared scallops cook quickly; aim for about 2 minutes per side until they develop a golden crust and are opaque inside.

→ Can I substitute wine in the risotto cooking process?

If preferred, you can replace white wine with additional broth or a splash of lemon juice for acidity.

→ What adds the bright flavor to the scallops?

Lemon zest and juice combined with garlic butter create the bright, tangy sauce that enhances the scallops’ flavor.

→ How do I make the risotto extra creamy?

Stirring in Parmesan cheese and optionally heavy cream towards the end creates a rich, rich creaminess in the risotto.