Seared Scallops And Lemon Parmesan Risotto Recipe

I am excited to share my journey with a truly irresistible dish: Seared Scallops And Risotto. Crisp scallops encounter a delightful blend of garlic, lemon, and Parmesan above a bed of Arborio rice simmered with white wine and hints of fresh parsley. Each bite whispers the promise of simple perfection.

I always look forward to trying out new ideas in the kitchen and this seared scallops and lemon parmesan risotto is one of my favorites. I started with 1 lb sea scallops, patting them dry and seasoning them with salt and pepper before searing them in 2 tbsp olive oil and a little unsalted butter.

Then I prepped a base with a small yellow onion finely chopped and 2 garlic cloves minced. I stirred in 1 cup Arborio rice and then deglazed the pan with 1/2 cup dry white wine.

Gradually adding 3 to 4 cups of warm chicken broth made the rice nicely creamy. The zest and juice of 1 lemon plus 1/2 cup freshly grated parmesan cheese added a bright, tangy twist.

This dish reminds me a bit of other scallops and risotto varieties I love but with its own special flair that really surprises you.

Why I Like this Recipe

I really love this recipe because the scallops get such a great, crispy crust that makes every bite feel special. I also adore how the lemon and Parmesan tie everything together – the creamy risotto with its bright, tangy kick always makes me smile. Another reason is that even though it sounds fancy, it’s actually pretty simple to make, and that makes it feel like a win every time I cook it. Lastly, I appreciate the mix of flavors that balances the rich butter and cheese with the lighter, fresh notes from the lemon, making it my go-to meal when I need comfort food with a twist.

Ingredients

• Sea scallops: High-protein, low fat, tender and slightly sweet, perfect for rich flavors.
• Olive oil: Provides healthy monounsaturated fats and a subtle fruity finish.
• Unsalted butter: Adds richness and a silky mouthfeel that elevates flavors.
• Arborio rice: Creamy carbohydrate absorbing broths to create a luscious, velvety risotto.
• Chicken broth: Low-calorie liquid base that infuses savory depth in every mouthful.
• Lemon: Brings tangy sour notes and bright zest that lightens the entire dish.
• Parmesan cheese: Loaded with protein and calcium, offering a savory, umami kick.
• Garlic: Offers a pungent, aromatic kick while boosting the dish’s overall flavor.
• Yellow onion: Provides natural sweetness and a soft texture after long cooking.

Ingredient Quantities

• 1 lb sea scallops, patted dry and seasoned with salt and pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter, plus a bit extra for finishing
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 to 4 cups chicken broth, kept warm
• Zest and juice of 1 lemon
• 1/2 cup freshly grated Parmesan cheese
• Fresh chopped parsley for garnish (optional)

How to Make this

1. Warm the chicken broth in a small pot over low heat so its ready for the risotto later.

2. Pat the scallops dry with paper towels and season them generously with salt and pepper.

3. In a large skillet, heat the olive oil and a little extra butter over medium-high heat. When it’s really hot, add the scallops and sear them for about 2 minutes on each side until they get a nice golden crust, then take them out and set aside.

4. In another medium saucepan, melt the 2 tablespoons of butter and add the chopped onion. Cook for about 3-4 minutes until the onion softens, stirring often.

5. Add minced garlic to the onion and cook it for another minute until it becomes fragrant.

6. Stir in the Arborio rice and let it toast in the butter and onion for about 1 minute, so every grain gets a little shiny.

7. Pour in the white wine and let it simmer, stirring constantly, until the wine is mostly absorbed by the rice.

8. Start adding the warm chicken broth a ladleful at a time, stirring continuously. Wait until most of the broth is absorbed before adding the next ladle. Keep doing this for about 18-20 minutes until the rice gets creamy and tender.

9. When the risotto is almost finished, stir in the lemon zest, lemon juice, and grated Parmesan cheese. Taste it and add more salt or pepper if you need to.

10. Spoon the risotto onto plates, top with the seared scallops, and if you want, drizzle a little extra butter on top and garnish with chopped fresh parsley. Enjoy!

Equipment Needed

1. Small pot for warming the chicken broth
2. Paper towels to pat the scallops dry
3. Large skillet for searing the scallops
4. Medium saucepan for cooking the onion, garlic, and rice
5. Ladle to add the broth gradually
6. Wooden spoon or heat-resistant spatula for stirring
7. Sharp knife for chopping the onion, garlic, and parsley
8. Cutting board for prepping the ingredients
9. Measuring cups and spoons for accurate ingredient portions
10. Grater or zester for the lemon zest and Parmesan cheese

FAQ

Seared Scallops And Lemon Parmesan Risotto Recipe Substitutions and Variations

• If you don’t have sea scallops, you can swap them for shrimp, though the flavor will vary a bit.
• Not big on olive oil? Try using canola oil instead, it works just fine in this dish.
• If unsalted butter isn’t available, ghee or even a small amount of salted butter can do the trick in most cases.
• Can’t find Arborio rice? Carnaroli rice is a good substitute, though it might change the texture slightly.
• If you’re fresh out of dry white wine, you can replace it with an equal amount of warm chicken broth mixed with a splash of lemon juice.

Pro Tips

1. Make sure you pat the scallops extra dry before you season them cause any leftover moisture will stop them from developing that crisp, golden crust you want.
2. Keep the chicken broth nice and warm throughout the cooking process. If it’s cold, it can mess up the risotto’s texture by slowing down the starch release and making the rice unevenly cooked.
3. Stir the rice constantly after adding the broth. Even though it takes time, keeping it moving helps release the starch and gives you that creamy feel in every bite.
4. Add the lemon zest, lemon juice, and Parmesan cheese near the end of the cooking process. This little trick ensures you keep the fresh, tangy flavor of the lemon without the heat turning it bitter.