Lemon Garlic Scallops Risotto (Printable)
Seared scallops with lemon and garlic served on creamy parmesan risotto for a flavorful 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 - 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. Pour in the white wine and stir until absorbed.
02 - Add the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for 18-20 minutes until the rice is creamy and al dente. Stir in Parmesan cheese, season with salt and pepper, and keep warm.
03 - 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.
04 - 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. Return scallops to the pan, spoon the lemon garlic butter over them, and cook for 30 seconds to heat through.
05 - Spoon risotto onto plates, top with scallops, drizzle with lemon garlic sauce, and garnish with chopped parsley.
# Expert Pointers:
01 -
- The risotto and scallops cook in about the same time so everything comes together warm
- Restaurant quality results without any fancy techniques or equipment
02 -
- Scallops will continue cooking after you remove them from the pan, so pull them when they're still slightly translucent in the center
- Arborio rice releases starch slowly, that constant stirring is what creates the signature creamy texture without adding cream
03 -
- Buy dry scallops not wet ones, ask at the fish counter, wet scallops have been treated with solution and won't brown properly
- Use a wide pan for the scallops, crowding the pan drops the temperature and they'll steam instead of sear