Lemon Garlic Scallops Parmesan (Printable)
Pan-seared scallops with lemon garlic butter paired with creamy parmesan risotto for an elegant meal.
# What You Need:
→ Scallops
01 - 1 pound large sea scallops, patted dry
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 3 garlic cloves, minced
07 - Zest of 1 lemon
08 - 2 tablespoons lemon juice
09 - 2 tablespoons fresh parsley, chopped
→ Parmesan Risotto
10 - 1 1/2 cups Arborio rice
11 - 4 cups low-sodium chicken or vegetable broth, kept warm
12 - 2 tablespoons unsalted butter
13 - 1 tablespoon olive oil
14 - 1 small yellow onion, finely chopped
15 - 2 garlic cloves, minced
16 - 1/2 cup dry white wine
17 - 3/4 cup freshly grated Parmesan cheese
18 - 1/4 cup heavy cream
19 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Heat olive oil and 2 tablespoons butter in a large saucepan over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes.
02 - Add minced garlic to the pan and cook for 1 minute. Stir in Arborio rice, toasting gently for 1 to 2 minutes until edges become translucent.
03 - Pour in dry white wine and stir until fully absorbed by the rice.
04 - Add warm broth one ladleful at a time, stirring continuously. Allow each addition to be absorbed before adding more. Continue this process until rice is creamy and al dente, about 20 to 25 minutes.
05 - Stir in Parmesan cheese, heavy cream, salt, and pepper to taste. Keep risotto warm until serving.
06 - Pat scallops dry and season both sides with salt and black pepper.
07 - Heat olive oil in a large skillet over medium-high heat. Place scallops in skillet and sear without moving for 2 minutes per side until golden and cooked through. Transfer scallops to a plate and cover loosely with foil.
08 - Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté for 30 seconds. Incorporate lemon zest and lemon juice, scraping up browned bits from the pan.
09 - Return scallops to skillet, spoon sauce over them, and sprinkle with chopped parsley.
10 - Spoon creamy risotto onto serving plates, top with scallops, drizzle with lemon garlic butter sauce, and garnish with additional parsley as desired.
# Expert Advice:
01 -
- Scallops cook in under five minutes, making this feel far more complicated than it actually is.
- The risotto becomes an excuse to slow down and tend to something that genuinely rewards your attention.
- Lemon and butter create a sauce so bright and buttery it makes everything taste like a celebration.
02 -
- Wet scallops are the enemy of browning—if you skip drying them, you'll steam them instead of searing them, and the magic disappears.
- Arborio rice must be stirred constantly while risotto cooks; this releases starches that create the creamy texture you're after, not the cream itself.
- Overcooking scallops by even thirty seconds transforms them from tender to rubbery, so watch them carefully and trust your timer.
03 -
- Keep your broth genuinely warm in a separate pot while you make risotto—cold broth shocks the rice and disrupts the cooking process.
- If you have leftover risotto, it transforms beautifully into crispy arancini the next day, fried until golden on the outside.
- This dish pairs wonderfully with a crisp white wine like Pinot Grigio or Sauvignon Blanc, which echoes the lemon notes in the sauce.