If you want an elegant gourmet-level seafood dinner that uses simple ingredients and can be achieved in just one pot, this Scallop Risotto with Lemon has your name all over it!
The pan-seared scallops are perfectly golden brown, with a buttery, succulent texture, and hint of lemon. They’re only made better by being served atop a creamy, lemon-y, Parmesan risotto. I know—YUM!
So, here’s the thing about risotto. It’s the literal OPPOSITE of a set it and forget it meal. It’s very hands on and requires constant stirring to get it right. (I quickly learned this when I was experimenting with my Truffle Mushroom Risotto recipe!).
Still, the technique itself is very simple, making this the perfect meal for those nights where you want to put on your favorite music, grab a glass of wine, and bask in the joy of cooking, while absorbing the appetite-whetting smells of this creamy risotto.
As a busy mom, it’s rare I get a lot of time in the kitchen, but when I do, this is my go-to!
Scallop Risotto Ingredient Highlights
You can use either bay or sea scallops! The scallops pictured are sea scallops. I use unsalted butter, but you can also use olive oil. If you only have salted butter, just adjust the amount of added salt accordingly.
This cooking technique will not work with a long grain rice. It has to arborio rice.
I use vegetable broth, but chicken or shrimp broth work, too, if you prefer. I recommend a dry white wine like Pinot Grigio or Sauvignon Blanc.
Risotto with Scallops Tips and Tricks
How I Prep My Scallops
Make sure your scallops are completely defrosted before you start making this easy risotto. If you are using frozen scallops, transfer them to the refrigerator 24 hours before, or place them in a storage bag and submerge the bag in cold water for about 45 minutes.
Pat your scallops dry with a paper towel (consider these bamboo paper towels ones for a more sustainable option), to remove excess moisture and get the best sear on your scallops. This is the same technique I use for these Seared Scallop Tacos!
Then, generously season both sides of the scallops with salt and pepper. You will not use all ½ teaspoon of the salt and pepper now—save the rest to add to the risotto.
Sear Your Scallops in Butter and Lemon
Get the butter hot in the pan first before adding anything to it. Give it about 3 minutes over medium-high heat. Scallops cook quickly, and you want to get a nice golden-brown sear on both sides, without over-cooking the center.
Once the butter is hot, carefully lower your scallops into the hot butter. You can use a spatula or tongs. The scallop should sizzle right away.
Sprinkle about 1 tablespoon of lemon juice onto the scallops and cook for about 2 minutes on both sides, until golden brown. The internal temperature of the scallops should reach 145°F.
Then, remove the scallops from the pan, leaving the lemon-y butter behind. I like to place the scallops on a sheet pan and put them in the oven on the “keep warm” setting.
If you don’t have a “keep warm” setting, usually the lowest temperature on the average oven is 170°F. You can set your oven to its lowest setting and place them on the bottom rack.
Get Started on Your Arborio Rice
Peel and mince your garlic and peel and dice your shallot. Add them right to the pan with the lemon butter and little brown bits left behind from pan-searing the scallops.
Cook the garlic and shallot for just a couple of minutes until fragrant, then add the arborio rice, the rest of the salt and pepper, and the white wine. Simmer over medium-high heat, stirring frequently, until most of the white wine is absorbed.
Simple Technique for Cooking Risotto
I already warned you that risotto is very hands on, but I also promised you simple technique. The key to a creamy risotto is cooking the rice slowly, all the while stirring love into your rice.
Simply put, you have to add your broth about ½ cup at a time and stir constantly until it’s almost all absorbed and time to add more rice.
The secret to swiftly making risotto without any hiccups is making sure your broth is warm. You can definitely have a second pot of broth going on the stove, but to me this overcomplicates things and just makes unnecessary excess mess.
I use my Pyrex measuring cup, but you can use any microwave-safe vessel (preferably with a spout) to heat your broth in the microwave to take the chill off. 3 minutes on high will do.
Continue to stir and add the broth until all 4 cups is used up. Taste to make sure the rice is cooked to your liking. If you feel it’s still underdone, you can add up to an additional ½ cup of water to get it just right.
Finish with Parmesan, Parsley and Lemon Juice
Once your rice is cooked, add the Parmesan, chopped parsley and remaining tablespoon of lemon juice.
This will slightly thicken the risotto and give it an ultra-creamy texture. Give it a taste test and see if you want to add any extra salt, pepper, lemon juice, or Parm.
No shame in your Parm game—Parmesan is one of those ingredients that should be measured with your heart.
You can also opt to add a dash of crushed red pepper if you like a little kick.
How to Serve Scallop Risotto
This risotto certainly holds its own and can be served as is. I like to top it with a little extra Parmesan and serve it with fresh lemon wedges and a crack of black pepper from a grinder.
If you are looking for some delicious appetizers or sides to accompany this gourmet dinner at home, here are some of my favorites:
- Garlic Bread with Homemade Garlic Bread Spread
- Tuna Caesar Salad
- Caprese Asparagus
How to Properly Store Leftover Risotto with Sea Scallops
Leftover scallop risotto will last for 3-5 days in the refrigerator in an airtight container.
My favorite way to reheat the risotto is in a frying pan over medium-high heat with a dash of extra water or broth, stirring frequently until heated through.
You can heat the risotto and scallops together. Or, if you really want to make the most of your leftovers, remove the scallops, reheat the risotto, and then pan-fry the scallops again in some oil.
Of course, if you’re not feelin’ it, you can reheat your leftovers in the microwave. HOWEVER, the scallops will likely be rubbery. Can’t say I didn’t warn ya!
One-Pot Seared Scallop Risotto with Lemon
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Bamboo Paper Towels (optional)
- Citrus Squeezer (optional)
- Pyrex Measuring Cup (optional)
Ingredients
- ½ pound sea scallops
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 4 cloves garlic
- 1 large shallot
- 1 cup arborio rice
- ¼ cup white wine (preferably Pinot Grigio or Sauvignon Blanc)
- 4 cups vegetable broth
- ½ cup grated Parmesan (1 cup grated Parm = approx. 1 ounce)
- 2 tablespoons chopped parsley (optional)
Instructions
- Pat your scallops dry with a paper towel (consider these bamboo paper towels ones for a more sustainable option). Then, generously season both sides of the scallops with salt and pepper (you will not use all ½ teaspoons of salt and pepper at this point—we will add the rest later!).½ pound sea scallops, ½ teaspoon salt, ½ teaspoon black pepper
- Get the butter hot in the pan for about 3 minutes over medium-high heat. Then, carefully lower your scallops into the hot butter and add about 1 tablespoon of lemon juice.2 tablespoons unsalted butter, 2 tablespoons lemon juice
- Sear the scallops for about 2 minutes on both sides. They should be golden-brown on both sides and reach an internal temperature of 145°F. Then, remove the scallops and set aside, leaving the lemon butter in the pan.
- Peel and mince your garlic and peel and dice your shallot. Add them to the lemon-y butter still over medium-high heat. Stir and cook until fragrant (1-2 minutes).1 large shallot, 4 cloves garlic
- Add the rice, remaining salt and pepper, and white wine. Cook, stirring occasionally, until almost all of the wine is absorbed.1 cup arborio rice, ¼ cup white wine
- Meanwhile, heat your vegetable broth in the microwave on high for 3 minutes to warm it up (I just do so in my Pyrex measuring cup).4 cups vegetable broth
- Add ½ cup of warm broth to the rice, still over medium-high heat. Stir continuously until most of the broth is absorbed. Then, repeat this process, adding the broth ½ cup at a time, stirring continuously each time, until all 4 cups of broth are absorbed by the rice. Taste it to make sure the rice is cooked. If it's still too firm, you can slowly add up to ½ cup water until you are happy with the texture of the rice.
- Once the rice is cooked, remove it from the heat. Add the Parmesan, remaining 1 tablespoon of lemon juice, and chopped parsley.½ cup grated Parmesan, 2 tablespoons chopped parsley
- Serve the risotto with the seared scallops on top. I like to add a little extra Parmesan, crack of black pepper, and lemon wedges.
Pro Tips
- Make sure your scallops are completely defrosted before you start making this easy risotto. If you are using frozen scallops, transfer them to the refrigerator 24 hours before, or place them in a storage bag and submerge the bag in cold water for about 45 minutes.
- If you want to keep your scallops warm while you’re cooking your risotto, place them on the bottom rack of your oven on the lowest setting (my oven has a “keep warm” setting, otherwise most ovens can be set to 170°F as their lowest temperature).
3 thoughts on “One-Pot Seared Scallop Risotto with Lemon”
Was looking for something different for some scallops I bought. I was interested in that it was one pot and the recipe was easily cut in half (just me). Since my oven was in use (had to make my fur baby’s dinner), I ended up undercooking the scallops slightly then adding them to the risotto for a few minutes in the end. Worked perfectly for me. Next time, however, I’m cutting down on the rice. I do like rice but just way too much for me but will be adding a bit more lemon and parmesan for my tastes.
Hi Joanne! Thank you so much for taking the time to leave your feedback. I love that you’ve found a great way to make it your own 🙂 Say hi to your fur baby for me!!!
Got to have that on my menu – looks delicious!
(Review provided by a family/friend of marleysmenu.com)