Lemon Garlic Scallops Risotto

Golden seared scallops glisten with lemon garlic butter, served over a creamy Parmesan risotto in a shallow bowl. Pin It
Golden seared scallops glisten with lemon garlic butter, served over a creamy Parmesan risotto in a shallow bowl. | spoonfulsaga.com

This dish features tender scallops seared to golden perfection, infused with bright lemon and savory garlic. They're served atop a creamy parmesan risotto made with Arborio rice, slowly cooked until velvety and rich. The risotto combines shallots, white wine, and butter, balancing flavors and textures beautifully. Fresh parsley garnish adds a hint of herbaceousness, making this elegant plate ideal for a special dinner with a delicate seafood touch.

The first time I attempted scallops at home, I stood over the stove with my phone timer going off every thirty seconds, terrified of ruining such expensive seafood. My husband walked into the kitchen and asked why I was practically holding my breath while cooking. Those scallops came out slightly overcooked, but the risotto saved the meal and taught me that confidence comes with practice.

I made this for our anniversary dinner last winter, and my husband actually paused mid-bite to ask what restaurant I ordered from. The risotto had that perfect velvety texture I had been trying to master for years. Sometimes the simplest ingredients, treated with a little patience, create the most memorable moments.

Ingredients

  • Large sea scallops: Fresh scallops should smell sweet like the ocean and be completely dry before hitting the pan for proper searing
  • Arborio rice: This short-grain rice releases starch slowly creating that signature creamy texture without adding heavy cream
  • Warm broth: Keeping your broth hot prevents temperature shocks that can make the rice cook unevenly
  • White wine: Dry white wine adds acidity that cuts through the richness of the risotto
  • Lemon: Both zest and juice brighten the entire dish and complement the natural sweetness of scallops
  • Unsalted butter: Using unsalted butter gives you complete control over the seasoning
  • Garlic: Minced fresh garlic infuses the butter sauce without the harshness of raw garlic
  • Parmesan cheese: Aged Parmesan adds umami and saltiness to finish the risotto
  • Fresh parsley: Adds a pop of color and fresh flavor to contrast the rich elements

Instructions

Build your risotto foundation:
Melt the butter with olive oil in your largest saucepan over medium heat, add the chopped shallot, and let it soften until translucent. Stir in the Arborio rice and toast it for about two minutes until the edges turn slightly clear.
Add the first layer of flavor:
Pour in the white wine and stir continuously until the rice has completely absorbed the liquid. The kitchen should start smelling amazing right about now.
Gradually add the warm broth:
Add one ladleful of warm broth at a time, stirring almost constantly and waiting until each addition is absorbed before reaching for more. This takes about eighteen to twenty minutes, so pour yourself a glass of that leftover wine.
Finish the risotto:
Stir in the Parmesan cheese until melted and creamy, then taste and adjust the salt and pepper. Keep it warm while you start the scallops.
Prep your scallops:
Pat the scallops extremely dry with paper towels and season generously with salt and pepper. Moisture is the enemy of a good sear.
Sear to perfection:
Heat olive oil in a large skillet over medium-high heat until it shimmers, then add scallops in a single layer without crowding the pan. Let them sear undisturbed for exactly two minutes before flipping for two minutes on the other side.
Create the lemon garlic butter:
Remove the scallops to a plate, reduce heat to medium, and add butter, garlic, lemon zest, and juice to the pan. Stir for thirty seconds while scraping up any browned bits from the bottom.
Bring it all together:
Return the scallops to the pan and spoon the lemon garlic butter over them for thirty seconds just to warm through. Serve immediately over the risotto with a sprinkle of fresh parsley.
Tender scallops topped with bright parsley, nestled on rich risotto, perfect for an elegant Italian-inspired dinner. Pin It
Tender scallops topped with bright parsley, nestled on rich risotto, perfect for an elegant Italian-inspired dinner. | spoonfulsaga.com

This recipe has become our go-to for special occasions at home, the kind of meal where you light candles and actually sit at the dining table instead of the kitchen counter. Every time we have it now, we laugh about that first attempt and how far my cooking confidence has come since then.

Selecting the Best Scallops

Look for scallops that are creamy white to pale pink and avoid any with gray discoloration or strong fishy smells. Dry scallops are superior to wet ones because they sear beautifully without releasing excess water.

Mastering the Risotto Method

The constant stirring is nonnegotiable because it releases the starch from the rice grains, creating that silky creamy texture. I keep my broth in a separate pot on low heat so it is always ready to ladle in without cooling down the rice.

Timing Your Components

The risotto can hold its texture for about five minutes off the heat, so start your scallops when the risotto is almost done but still needs its final cheese addition. This way everything hits the table at the perfect temperature.

  • Prep all ingredients before you start cooking
  • Warm your plates in the oven for ten minutes before serving
  • Have everything ready at the stove because the cooking happens fast
A close-up shows perfectly cooked scallops beside spoonfuls of creamy risotto, garnished with fresh lemon zest. Pin It
A close-up shows perfectly cooked scallops beside spoonfuls of creamy risotto, garnished with fresh lemon zest. | spoonfulsaga.com

Some meals are just meant to be savored slowly with good conversation and maybe another glass of that wine you opened earlier.

Common Questions

Pat scallops dry and avoid overcrowding the pan. Sear on medium-high heat for about 2 minutes per side until golden for optimal texture and flavor.

Frequent stirring while gradually adding warm broth helps release rice starch, creating a creamy texture. Finishing with parmesan and butter enhances richness.

Yes, vegetable broth works well as a substitute, offering a suitable base for a lighter and vegetarian-friendly variation of the risotto.

Lemon zest and juice combined with minced garlic are cooked briefly in butter after searing, creating a bright, fragrant sauce that coats the scallops beautifully.

Crisp white wines such as Pinot Grigio or Sauvignon Blanc complement the citrus and seafood flavors perfectly, enhancing the overall dining experience.

Yes, adding a splash of cream towards the end can enrich the risotto further, lending a more luscious texture.

Lemon Garlic Scallops Risotto

Tender scallops with lemon garlic atop creamy parmesan risotto in a flavorful Italian main dish.

Prep 20m
Cook 35m
Total 55m
Servings 4
Difficulty Medium

Ingredients

For the Scallops

  • 16 large sea scallops, cleaned and patted dry
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley

For the Risotto

  • 1 ½ cups Arborio rice
  • 4 cups chicken or vegetable broth, kept warm
  • 1 small shallot, finely chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Instructions

1
Prepare the Risotto Base: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large saucepan over medium heat. Add the finely chopped shallot and cook until softened, about 2 minutes.
2
Toast the Rice: Add Arborio rice to the saucepan, stirring constantly for 1-2 minutes until the grains become translucent around the edges.
3
Deglaze with Wine: Pour in the dry white wine and stir continuously until completely absorbed by the rice.
4
Add Broth Gradually: Add warm broth one ladleful at a time, stirring frequently and allowing each addition to be fully absorbed before adding more. Continue this process for 18-20 minutes until the rice is creamy and al dente.
5
Finish the Risotto: Stir in grated Parmesan cheese until melted and incorporated. Season with salt and pepper to taste. Remove from heat and keep warm.
6
Season the Scallops: Pat the sea scallops completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
7
Sear the Scallops: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Arrange scallops in a single layer without overcrowding the pan. Sear for 2 minutes per side until golden brown and just cooked through. Transfer to a plate and set aside.
8
Prepare Lemon Garlic Butter: Reduce heat to medium. Add 2 tablespoons butter, minced garlic, lemon zest, and lemon juice to the skillet. Stir for 30 seconds while scraping up any browned bits from the bottom.
9
Combine and Serve: Return scallops to the pan, spooning the lemon garlic butter sauce over them. Cook for 30 seconds to heat through. Spoon risonto onto serving plates, top with scallops, drizzle with remaining sauce, and garnish with chopped fresh parsley.
Additional Information

Equipment Needed

  • Large saucepan
  • Large skillet
  • Ladle
  • Wooden spoon
  • Microplane or zester
  • Paper towels

Nutrition (Per Serving)

Calories 540
Protein 33g
Carbs 56g
Fat 19g

Allergy Information

  • Shellfish
  • Dairy (butter, Parmesan cheese)
  • Sulfites (white wine)
Audrey Bennett

Audrey shares approachable, flavorful recipes and practical kitchen wisdom for fellow food lovers.