_Sips coffee_ Ladies and gentlemen, let me tell you about a dish that’ll make your taste buds dance and have your dinner guests begging for the recipe. Today, I’m sharing my absolute favorite Pan-Seared Scallops with Creamy Lemon Garlic Risotto – a dish that screams “I’m a fancy chef” but is totally doable in your own kitchen!
Let me tell you, the first time I made this for my husband, he literally stopped mid-bite and stared at me like I’d just performed culinary magic. Trust me, honey, you’re about to become the kitchen queen (or king) you were meant to be!
What You’ll Need:
For the Scallops:
– 12 large sea scallops (pat them dry, like really dry!)
– 2 tbsp butter
– 2 tbsp olive oil
– Salt and pepper to taste
For the Risotto:
– 1½ cups Arborio rice
– 6 cups chicken broth
– 1 cup white wine (and one glass for the chef, because why not? 😉)
– 1 shallot, finely chopped
– 4 garlic cloves, minced
– 1 cup freshly grated Parmesan
– Zest and juice of 1 lemon
– Fresh parsley for garnish
Okay, dolls, here’s how we make magic happen:
1. Start with the risotto (it’s a labor of love, but SO worth it). Heat your broth in a separate pot and keep it warm.
1. In a large pan, sauté shallots and garlic until fragrant. Add rice and toast it for 2 minutes – we want it looking like it just got back from a beach vacation!
1. Pour in that wine and let it reduce while stirring. This is where you can take a sip of your own glass – cooking is more fun that way!
(Quick pause! If you’re loving this recipe so far, make sure to follow me on Newsbreak for daily recipes that’ll make your kitchen the hottest spot in town! 🔥)
1. Now comes the zen part: Add warm broth one ladle at a time, stirring constantly. Yes, constantly! Consider it your arm workout for the day.
1. While the risotto is getting creamy (about 20-25 minutes), let’s tackle those scallops. Pat them dry – I mean BONE dry. Season with salt and pepper.
1. Heat butter and oil in a pan until smoking hot. Place scallops in and DON’T TOUCH THEM for 2-3 minutes until golden brown. Flip once and cook another 2 minutes.
1. Back to the risotto – once it’s al dente, stir in Parmesan, lemon zest, and juice. Season to taste.
Plate like a pro: Risotto first, scallops on top, garnish with parsley, and maybe a little extra lemon zest because we’re fancy like that!
Y’all, this dish is seriously restaurant-worthy, and you just made it in your PJs! How amazing is that?
If you’ve made it this far, you’re probably drooling (I know I am). Don’t forget to follow me on Newsbreak for more mouthwatering recipes that’ll have everyone thinking you secretly attended culinary school! Drop a comment below and tell me how this recipe turned out for you – did your family bow down to your culinary greatness? Did your partner do all the dishes without being asked? I want to hear all about it!
Remember, cooking is all about having fun and maybe showing off a little bit. Now go forth and cook like the kitchen goddess you are! 💁♀️✨
