The fresh fragrance of lemon and taste of sweet seared scallops makes this meal dinner party ready. Cooking risotto is easier than one might think. And for scallops, it's all about a hot pan and fast sear!
Styling Mari Loewen Photography Ross Cornish

Styling Mari Loewen Photography Ross Cornish

Lemon risotto with seared scallops2
Lemon risotto with seared scallops3
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4.Servings


  • 12 large scallops
  • 2 tablespoons extra-virgin olive oil

Lemon risotto

  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup butter
  • 2 shallots, finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 2 cups white wine
  • 4 cups chicken stock
  • 1/2 cup lemon zest
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon mascarpone cheese (optional)
  • Coarse salt and cracked black pepper


In large skillet, heat olive oil and 1 tablespoon butter on medium to low heat. SauteĢ shallots and onion 5 minutes, then add garlic and cook 1 minute. Add rice and cook another 2 minutes. Add wine and stir until evaporated. Stir in 1 cup of stock at a time. As each cup of liquid evaporates, add the next one (do not wait for it to be dry) and keep at a low boil. Add lemon zest and cook approximately 20 minutes stirring occasionally. Add Parmesan, mascarpone, remaining butter and season with salt and pepper.

For scallops, heat pan to a medium to high heat. Pat scallops dry and sprinkle with salt and pepper. Add oil and scallops to pan and cook for 1-2 minutes each side. Place scallops on risotto and serve.