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Creamy Lemon Garlic Butter Scallops with Risotto

creamy lemon garlic butter scallops with risotto - featured image
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A quick and elegant dish featuring seared scallops in a creamy lemon garlic butter sauce served over rich, creamy risotto. Perfect for cozy dinners or impressing guests with minimal fuss.

Ingredients

Scale
  • 1 pound (450g) sea scallops, patted dry
  • 2 tablespoons unsalted butter (Kerrygold recommended)
  • 2 cloves garlic, minced
  • Juice and zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 4 cups low-sodium chicken or vegetable broth, warmed
  • 1 small shallot, finely chopped (or ¼ cup onion)
  • 2 tablespoons unsalted butter
  • ¼ cup dry white wine (optional)
  • ¼ cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Place 4 cups (960 ml) of chicken or vegetable broth in a medium saucepan and keep warm over low heat.
  2. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant.
  3. Stir in 1 cup (200g) Arborio rice, coating each grain with butter and shallots. Toast the rice for 1-2 minutes until nutty and slightly translucent at edges.
  4. Pour in ¼ cup (60 ml) dry white wine, stirring constantly until mostly absorbed. This step is optional.
  5. Add warm broth one ladle (about ½ cup or 120 ml) at a time, stirring frequently. Wait until most liquid is absorbed before adding next ladle. Cook for 18-20 minutes until rice is creamy yet al dente.
  6. Stir in ¼ cup (25g) grated Parmesan cheese. Season with salt and pepper. Cover and keep warm.
  7. Pat scallops dry with paper towels and season both sides with salt and pepper.
  8. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When butter foams, add scallops in a single layer. Sear for about 2 minutes per side until golden brown and cooked through. Avoid flipping more than once.
  9. Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant. Add lemon juice and zest, stirring to combine with butter and scallop juices to create sauce.
  10. Spoon risotto onto plates, top with seared scallops, and drizzle lemon garlic butter sauce over. Garnish with fresh parsley or chives if desired.

Notes

Pat scallops dry thoroughly to ensure a good sear. Keep broth warm while cooking risotto for best texture. Avoid overcrowding scallops in pan to get a golden crust. If risotto is too thick, stir in a splash of broth or water before serving. For dairy-free, substitute butter with vegan butter or olive oil and omit Parmesan or use nutritional yeast.

Nutrition

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

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