Lemon Garlic Scallops Risotto (Printable View)
Seared scallops with lemon and garlic atop creamy Parmesan risotto, perfect for a refined dinner.
# Ingredient List:
→ Risotto Components
01 - 1 ½ cups Arborio rice
02 - 4 cups chicken or vegetable broth, warmed
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely diced
06 - 2 cloves garlic, minced
07 - ½ cup dry white wine
08 - ½ cup grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste
→ Scallops
10 - 1 ½ pounds sea scallops (approximately 16 large), patted completely dry
11 - 1 tablespoon olive oil
12 - 1 tablespoon unsalted butter
13 - 2 cloves garlic, minced
14 - Zest and juice of 1 lemon
15 - 2 tablespoons chopped fresh parsley
16 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - Heat butter and olive oil in a large saucepan over medium heat. Add diced onion and sauté until softened and translucent, approximately 3 minutes. Add minced garlic and Arborio rice, stirring constantly to toast and coat each grain evenly, about 1 minute.
02 - Pour in white wine and cook, stirring continuously, until most liquid has evaporated. Begin adding warm broth one ladleful at a time, stirring frequently and allowing each addition to absorb completely before adding more.
03 - Continue adding broth and stirring until rice becomes creamy and tender but still maintains a slight al dente bite, about 18-20 minutes total. Remove from heat, stir in Parmesan cheese, and season with salt and pepper. Cover to maintain warmth.
04 - Pat scallops thoroughly dry and season generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until oil shimmers. Place scallops in a single layer and sear without disturbing for 2-3 minutes until a deep golden-brown crust forms.
05 - Flip scallops and immediately add minced garlic to the pan. Sear for an additional 1-2 minutes until scallops are just opaque throughout. Remove from heat.
06 - Stir in lemon zest, lemon juice, and chopped parsley, tossing gently to coat scallops evenly in the pan juices.
07 - Spoon warm risotto onto serving plates. Arrange scallops atop risotto and drizzle with remaining pan juices. Garnish with additional parsley if desired.
# Expert Suggestions:
01 -
- The risotto transforms simple rice into something silky and luxurious without requiring any fancy techniques beyond stirring
- You get that restaurant quality dinner experience at home for a fraction of the cost
02 -
- Wet scallops will steam instead of sear, so pat them completely dry with paper towels before cooking
- Don't rush the risotto by adding all the broth at once, or you'll miss that creamy texture
03 -
- Keep your broth warm in a separate saucepan throughout the cooking process
- Let scallops come to room temperature for about 15 minutes before cooking for more even searing