Scallop Risotto with Lemon & Herbs 🐚🍋🌿 Creamy Arborio Rice Finished With Fresh Citrus and Herb-Butter Seared Scallops

This dish is equal parts rich and refreshing — luxurious risotto infused with garlic, lemon, and Parmesan, topped with golden brown scallops seared in butter and herbs. It’s coastal dinner party energy made simple enough for a weekday treat.

Pairs perfectly with a crisp white wine and candlelight (even if it’s just Tuesday).

Ingredients (Serves 2)

For the scallops

  • 8–10 sea scallops (dry-packed preferred)
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp chopped fresh thyme or parsley
  • Optional: squeeze of lemon at finish

For the risotto

  • 1 tbsp olive oil or butter
  • 1 shallot or ½ small onion, finely chopped
  • 2 cloves garlic, minced
  • ¾ cup Arborio rice
  • ½ cup dry white wine
  • 3–3½ cups warm seafood, chicken, or vegetable broth
  • ½ cup grated Parmesan
  • Zest of 1 lemon + juice of ½
  • 1 tbsp butter (for finish)
  • 1 tbsp chopped fresh parsley, basil, or chives

Instructions

Step 1: Sear the Scallops

Pat scallops dry with paper towels — very dry is key for browning. Season with salt and pepper. Heat olive oil in a skillet over medium-high. Add scallops and sear 1½–2 minutes per side without moving until golden crust forms. Add butter and herbs in the last 30 seconds. Baste briefly, then remove from pan and set aside.

Step 2: Build the Risotto Base

In a separate pot or pan, heat olive oil over medium. Add shallot and cook 3–4 minutes until soft. Add garlic and stir 1 more minute.

Step 3: Toast the Rice

Stir in Arborio rice and cook 1–2 minutes until edges look translucent. Pour in white wine and stir until mostly absorbed.

Step 4: Stir and Simmer

Add warm broth ½ cup at a time, stirring often and allowing it to absorb before adding more. Continue 18–22 minutes until rice is tender with a slight bite.

Step 5: Finish Creamy

Remove from heat. Stir in Parmesan, lemon zest and juice, and final tablespoon of butter. Fold in fresh herbs. Taste and adjust salt and pepper.

Step 6: Plate

Spoon risotto into shallow bowls. Top each with seared scallops. Garnish with more herbs, a drizzle of olive oil, or extra lemon zest if desired.

Flavor Variations

  • Add asparagus tips or peas in the last 5 minutes of cooking
  • Stir in a splash of cream or mascarpone for extra richness
  • Finish with truffle oil or garlic butter for a luxe touch
  • Sub scallops for shrimp or lobster if preferred
  • Add chopped preserved lemon for a bolder citrus twist

Pro Tips

  • Use dry scallops for best sear — wet-packed ones steam
  • Don’t crowd the pan — scallops need space to caramelize
  • Keep broth warm during risotto cooking to maintain flow
  • Let risotto rest 1–2 minutes before plating — it thickens naturally
  • Don’t over-zest — lemon should lift, not overpower

Final Thoughts

Scallop Risotto with Lemon & Herbs is refined comfort — golden scallops on a pillow of creamy, citrus-bright risotto that feels like coastal fine dining without leaving your kitchen.

Sear it. Stir it. Zest it bold. 🐚🍋🌿🔥

🦐 More Coastal Seafood Recipes

From cozy casseroles to zesty grilled fish and elegant seafood pastas, this collection of Seafood Recipes covers every ocean-inspired craving — whether you’re planning a dinner party or a quick weeknight win.

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