Print

Garlic Butter Scallops with Creamy Lemon Risotto

garlic butter scallops recipe - featured image
Print Recipe

A quick and elegant dinner featuring seared garlic butter scallops paired with a creamy, zesty lemon risotto. Perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 12 large sea scallops (preferably dry-packed)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 1 cup Arborio rice
  • 4 cups low-sodium chicken or vegetable broth, warm
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 lemon (zest and juice)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

Instructions

  1. Prepare the broth: In a medium saucepan, heat 4 cups (32 fl oz) of chicken or vegetable broth over low heat. Keep warm throughout cooking.
  2. Sauté aromatics: In a heavy-bottomed saucepan, heat 2 tablespoons olive oil over medium heat. Add finely diced onion and 2 minced garlic cloves. Cook 3–4 minutes until softened but not browned.
  3. Toast the rice: Add 1 cup Arborio rice to the onion and garlic mixture. Stir constantly for 2 minutes until edges are slightly translucent.
  4. Deglaze with wine: Pour in 1/2 cup dry white wine, stirring until mostly absorbed (about 2 minutes). If avoiding alcohol, skip and add a splash of lemon juice later.
  5. Add broth gradually: Add warm broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until liquid is almost fully absorbed before adding next ladle. Cook 18–20 minutes until risotto is tender but al dente.
  6. Add lemon zest and juice: Stir in zest of 1 lemon and about 1 tablespoon juice during last 5 minutes of cooking. Adjust lemon juice to taste.
  7. Finish risotto: Remove from heat. Stir in 2 tablespoons unsalted butter and 1/2 cup freshly grated Parmesan cheese. Season with salt and pepper. Cover and keep warm.
  8. Prepare scallops: Pat dry 12 large sea scallops with paper towels. Season both sides lightly with salt and pepper.
  9. Cook scallops: Heat 1 tablespoon olive oil and 3 tablespoons butter in a large sauté pan over medium-high heat until butter foams. Add scallops in a single layer without crowding. Sear 2 minutes until golden brown on one side. Flip scallops, add 3 minced garlic cloves, and cook 1.5–2 minutes until opaque and cooked through. Spoon garlic butter over scallops during last minute.
  10. Serve: Spoon creamy lemon risotto onto warm plates. Top with garlic butter scallops and garnish with chopped parsley. Serve immediately.

Notes

Pat scallops dry thoroughly before searing to get a golden crust. Use warm broth for risotto to ensure even cooking. If risotto is too thick, stir in a splash of warm broth or water before serving. Avoid overcrowding scallops in the pan to maintain a good sear. White wine is optional but adds depth; substitute with extra broth and lemon juice if avoiding alcohol.

Nutrition

Keywords: garlic butter scallops, lemon risotto, creamy risotto, seafood dinner, easy scallops recipe, quick dinner, elegant dinner, weeknight meal

Find it online: https://magnetmeal.com/garlic-butter-scallops-recipe-easy-creamy-lemon-risotto-dinner-idea/