Seared Scallops and Lemon Parmesan Risotto
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings with possible risotto leftovers
Scallops and risotto, quite probably the most perfect meal when you can get fresh scallops!
for the risotto:
  • 1 tablespoon unsalted butter
  • ½ medium yellow onion, diced
  • 1 clove garlic, minced
  • 1 cup arborio rice
  • 3.5-4 cups stock
  • ¾ cup evaporated milk or heavy cream
  • ¼-1/2 cup grated parmesan cheese
  • ¼ cup sour cream, mascarpone, or creme fraiche
  • ½ lemon, zested
  • salt and pepper, to taste
for the scallops:
  • 1 pound scallops, muscle removed
  • 3 tablespoons unsalted butter
  • ½ lemon, juiced
  • ½ cup white wine
  • salt and pepper, to taste
  1. In a deep saucepan, start over medium heat with the butter, onion, and garlic.
  2. In a separate pot, heat up the stock - you can use chicken or vegetable stock, or seafood stock if you really want to!
  3. Cook the onions/garlic for about ten minutes, until aromatic. Add the rice and reduce the heat to low. Make sure the rice is coated in the butter, onions, and garlic.
  4. For the next 30-40 minutes, you'll do the following steps on repeat: add ½ cup hot stock to the rice, stir, and let the stock absorb completely before adding the next installment of stock. Continue to do so for 25 minutes and at this point, start tasting the rice for doneness as well as get ready to cook your scallops by heating up a cast-iron pan with the butter.
  5. You do not want mushy rice, you're looking for a bit of a bite when you chew the rice. Continue until the rice is cooked to your liking - you might not use all the stock and that's okay.
  6. Over the same low heat, add the milk, parmesan, sour cream, lemon zest, salt, and pepper. Stir and taste - add more salt if needed. Take off the heat, cover and quickly turn your attention to the scallops.
  7. The cast iron pan should be heated over medium high heat. Drop each scallop and DO NOT MOVE for 3.5 - 4 minutes, depending on size. They will sizzle loudly. After 4 minutes (for large scallops), add the lemon juice, white white, and salt and pepper. Turn heat off, remove the pan from heat source, and flip so they continue cooking on the other side.
  8. Be prepared to serve immediately alongside risotto, pour the lemon wine butter over scallops and enjoy!
Recipe by Cooking with Books at