Lemon Garlic Scallops Risotto (Print version)
Tender scallops in lemon-garlic butter served over creamy Parmesan risotto, perfect for an elegant dinner.
# What you'll need:
→ Risotto
01 - 1 1/2 cups Arborio rice
02 - 4 cups low-sodium chicken or vegetable broth
03 - 1/2 cup dry white wine
04 - 2 tablespoons unsalted butter
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup heavy cream (optional)
09 - Salt and freshly ground black pepper, to taste
→ Scallops
10 - 1 pound sea scallops, patted dry
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons olive oil
13 - 2 tablespoons unsalted butter
14 - 2 cloves garlic, minced
15 - 1 lemon, zested and juiced
16 - 2 tablespoons fresh parsley, chopped
# How to make it:
01 - Heat the broth in a saucepan over low heat and keep warm.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
03 - Add Arborio rice to the skillet and stir for 1 to 2 minutes to coat the grains with butter and aromatics.
04 - Pour in the white wine and stir until it is mostly absorbed.
05 - Add warm broth gradually in 1/2 cup increments, stirring frequently. Allow most of the liquid to be absorbed before adding more. Continue this process for 18 to 22 minutes until rice is creamy and al dente.
06 - Stir in Parmesan cheese and optional heavy cream. Season with salt and pepper. Remove from heat, cover, and keep warm.
07 - Pat scallops dry with paper towels and season with salt and pepper.
08 - Heat olive oil in a large skillet over high heat until shimmering. Add scallops and sear without moving for 2 minutes until a golden crust forms. Flip and cook another 1 to 2 minutes until just opaque. Remove scallops and set aside.
09 - Reduce heat to medium. Add 2 tablespoons butter and minced garlic to the skillet. Sauté for 30 seconds, then stir in lemon juice and zest.
10 - Return scallops to the skillet, spoon sauce over them, and sprinkle chopped parsley on top.
11 - Spoon risotto onto plates and top with scallops and pan sauce.
# Expert suggestions:
01 -
- The risotto gets so creamy and rich, you won't believe it came from your own stove.
- Scallops sear up fast with a buttery crust that tastes like something from a coastal restaurant.
- It looks impressive but doesn't demand fancy techniques or hard-to-find ingredients.
- The lemon and garlic brighten everything without overpowering the sweetness of the scallops.
02 -
- Dry your scallops thoroughly before they hit the pan, or they'll steam and turn rubbery instead of getting that caramelized crust.
- Don't rush the risotto by dumping in all the broth at once; the gradual addition is what makes it creamy and luxurious.
- Use a hot pan for the scallops and resist the urge to move them around; let them sit undisturbed to develop that golden sear.
03 -
- Add a splash of white wine to the scallop pan sauce for an extra layer of flavor that echoes the risotto.
- Grate your Parmesan fresh from a block; pre-shredded cheese has anti-caking agents that can make the risotto gritty.
- If your scallops have a small side muscle attached, peel it off before cooking since it can be tough and chewy.