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Baked Lemon Risotto with Seared Scallops served on a white plate with lemon wedge and chives, styled with a glass of white wine

Baked Lemon Risotto with Seared Scallops

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  • Author: Tracy @ Groove Grub
  • Total Time: 1 hour
  • Yield: 2 - 3 servings 1x
  • Diet: Gluten-Free

Description

This Baked Lemon Risotto with Seared Scallops delivers a creamy, citrus-forward base, perfectly tender rice, and a bright finish. The oven does most of the work, while a quick stovetop finishes creating that signature risotto texture. Topped with seared scallops, it’s an elevated dish that feels restaurant-worthy without the constant stirring.

Ingredients

Scale

1 tablespoon olive oil

3 tablespoons unsalted butter, divided

1 medium shallot, finely minced

3 to 4 cloves garlic, finely minced

1 cup arborio rice

3 1/2 cups low-sodium chicken broth

1 teaspoon lemon zest, plus more to taste

1/4 teaspoon red pepper flakes, or to taste

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

1/2 cup finely grated Parmesan

1 to 1 1/2 tablespoons fresh lemon juice, plus more to taste

1 tablespoon fresh chives

For the scallops

8 to 10 large dry sea scallops

Salt and pepper

1 tablespoon olive oil

Optional squeeze of fresh lemon for serving

Instructions

  1. Preheat oven to 350°F.
  2. Heat olive oil and 1 tablespoon of butter in an oven-safe pot over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Stir in the rice and cook for 1 to 2 minutes, until coated.
  4. Add chicken broth, lemon zest, red pepper flakes, salt, and pepper. Stir once to combine.
  5. Cover and bake for 35 to 40 minutes, stirring once halfway through, around the 20-minute mark, until the rice is tender and creamy. If it looks tight, add a small splash of broth and stir.
  6. While the risotto bakes, pat the scallops completely dry with paper towels. Season lightly on both sides with kosher salt and a small pinch of black pepper.
  7. When the risotto comes out of the oven, uncover the pot and place it on the stovetop over medium heat. Stir continuously for 2 to 3 minutes to activate the starch and allow excess liquid to evaporate.
  8. Once the risotto begins to thicken and the spoon leaves a trail that slowly fills in, remove it from the heat. Stir in the Parmesan, remaining butter, lemon juice, and chives until smooth and glossy.
  9. If the risotto becomes too thick, stir in a small splash of warm chicken broth to loosen the texture. It should be creamy and gently flow on the plate.
  10. Cover loosely to keep warm while you prepare the scallops.
  11. Heat a heavy skillet over medium-high heat until very hot. Add oil, then place the scallops in the pan without crowding. Sear undisturbed for 1½ to 2 minutes per side, depending on size, until the center is just opaque.
  12. Spoon risotto into bowls, top with seared scallops, and finish with a squeeze of lemon if desired.

Notes

The risotto may look slightly loose when it comes out of the oven. This is normal. It will continue to thicken on the stovetop as you stir, and again after adding the butter and Parmesan.

For best results, use low-sodium chicken broth and adjust salt at the end after the Parmesan has been added.

If your risotto sits before serving and thickens too much, stir in a small splash of warm broth to bring it back to a creamy consistency.

Freshly grated Parmesan works best for a smooth, glossy finish and better flavor.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking, Pan Seared
  • Cuisine: American

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Find it online: https://groovegrub.com/baked-lemon-risotto-with-seared-scallops/