Garlic Butter Scallops with Risotto

Garlic Butter Scallops with Risotto
DifficultyBeginner

Garlic Butter Scallops with Risotto is a dish that unites the silky, nutty creaminess of Parmesan risotto with the sweet, golden-seared scallops cloaked in a garlic butter sauce. This combination creates a luxurious, elegant main course where both components shine, deeply satisfying yet surprisingly simple with proper technique.

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Yields2 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
For the Scallops
 12 large sea scallops (dry-packed, U10–U15 size)
 Salt and freshly cracked black pepper
 1 tbsp neutral oil (grapeseed or canola)
 2 tbsp unsalted butter
 2 cloves garlic, finely minced
 1 tbsp lemon juice
 Zest of ½ lemon
 1 tbsp chopped fresh parsley
For the Parmesan Risotto
 1 tbsp olive oil or butter
 1 small shallot, finely minced
 1 clove garlic, minced
 ¾ cup Arborio rice
 ¼ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
 3 ½ cups warm chicken or vegetable stock
 ½ cup freshly grated Parmesan
 1 tbsp butter (for finishing)
 Salt and white pepper, to taste
Prepare the Scallops
1

  1. Pat scallops very dry with paper towels — moisture prevents browning.

  2. Remove the small side muscle from each scallop if still attached.

  3. Season both sides with salt and pepper.

  4. Let rest at room temperature while you start the risotto.

Make the Risotto
2

  1. Heat olive oil or butter in a saucepan over medium heat.

  2. Sauté shallot for 2–3 minutes until translucent. Add garlic and cook 30 seconds.

  3. Stir in Arborio rice and toast for 1–2 minutes until edges become translucent.

  4. Deglaze with white wine; stir until fully absorbed.

  5. Add warm stock, ½ cup at a time, stirring frequently.

  6. Let each addition absorb before adding the next. This should take 20–22 minutes total.

  7. When rice is creamy and al dente, turn off heat. Stir in Parmesan and 1 tbsp butter. Season to taste.

Sear the Scallops
3

  1. Heat a heavy skillet over medium-high heat. Add neutral oil and wait until shimmering.

  2. Place scallops in the pan without crowding. Sear undisturbed for 2 minutes, until golden crust forms.

  3. Flip scallops and add butter and garlic. Baste with the foaming butter for 1–2 minutes more.

  4. Remove from pan and drizzle with lemon juice, lemon zest, and parsley.

To Serve
4

Spoon risotto onto warm plates, gently arrange seared scallops on top, and drizzle with the garlic butter pan sauce. Garnish with microgreens or extra Parmesan if desired.

Variations
5

  • Add peas, asparagus, or lemon zest to risotto

  • Use shrimp or pan-roasted fish instead of scallops

  • Try brown butter or infused oils for variation

Pairing Suggestions
6

  • Wine: Dry white wine like Chardonnay, Pinot Grigio, or Champagne

  • Non-Alcoholic: Sparkling elderflower tonic, lemon verbena iced tea

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Ingredients

For the Scallops
 12 large sea scallops (dry-packed, U10–U15 size)
 Salt and freshly cracked black pepper
 1 tbsp neutral oil (grapeseed or canola)
 2 tbsp unsalted butter
 2 cloves garlic, finely minced
 1 tbsp lemon juice
 Zest of ½ lemon
 1 tbsp chopped fresh parsley
For the Parmesan Risotto
 1 tbsp olive oil or butter
 1 small shallot, finely minced
 1 clove garlic, minced
 ¾ cup Arborio rice
 ¼ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
 3 ½ cups warm chicken or vegetable stock
 ½ cup freshly grated Parmesan
 1 tbsp butter (for finishing)
 Salt and white pepper, to taste
Garlic Butter Scallops with Risotto
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