Lemon Garlic Scallops Risotto (Print version)

Seared scallops with lemon garlic butter atop creamy parmesan risotto for a flavorful Italian main.

# What you 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

# Directions:

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 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 and just cooked through; 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 brown bits from the bottom.
06 - Return scallops to the pan, spoon the lemon garlic butter over them, and cook for 30 seconds to heat through. Spoon risotto onto plates, top with scallops, drizzle with lemon garlic sauce, and garnish with chopped parsley.

# Expert advice:

01 -
  • The combination of tender scallops and creamy risotto creates that restaurant quality texture that makes any dinner feel special
  • You get that impressive golden sear on the scallops with just a few minutes of actual cooking time
02 -
  • Dry scallops thoroughly before cooking or they will never develop that restaurant quality golden crust
  • Keep your broth warm in a separate saucepan while making risotto, because cold broth disrupts the cooking process
03 -
  • Buy dry scallops rather than wet treated ones if you can find them
  • Have all ingredients prepped before starting, because both the risotto and scallops need your full attention

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