Lemon Garlic Scallops Risotto (Printable)
Tender scallops with lemon garlic atop creamy parmesan risotto in a flavorful Italian main dish.
# What You'll 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
# How-To Steps:
01 - 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.
02 - Add Arborio rice to the saucepan, stirring constantly for 1-2 minutes until the grains become translucent around the edges.
03 - Pour in the dry white wine and stir continuously until completely absorbed by the rice.
04 - 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.
05 - Stir in grated Parmesan cheese until melted and incorporated. Season with salt and pepper to taste. Remove from heat and keep warm.
06 - Pat the sea scallops completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
07 - 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.
08 - 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.
09 - 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.
# Expert Advice:
01 -
- The combination of tender scallops and creamy risotto feels like something from a fancy Italian restaurant but comes together in under an hour
- Lemon and garlic elevate the dish without overpowering the delicate sweetness of the seafood
02 -
- Dry scallops thoroughly with paper towels before seasoning or they will steam instead of sear
- Never stop stirring the risotto once you start adding broth
03 -
- Avoid moving scallops in the pan during the first two minutes for restaurant quality golden crusts
- Grate fresh Parmesan yourself for better melting and flavor