Lemon Risotto with Seared Scallops


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Lemon Risotto with Seared Scallops #recipe

Has is really been over a year since I’ve posted a proper risotto recipe? I’ve clearly been slacking when it comes to my signature dish. (That farro “risotto” a few weeks ago was delicious, but it doesn’t count – it doesn’t even use rice!)

This week, we’re celebrating Mother’s Day at Sunday Supper. I thought about making Chicken Cordon Bleu, the first meal I really remember cooking for my mom, but I didn’t really feel like eating that. So I made a summer-y risotto topped with seared scallops and lemon salt instead. It doesn’t have any significance – I don’t think I’ve ever even seen my mom eat risotto – but it’s a decadent dish that’s the perfect way to pamper someone.

Serve it up with a wedge of Lavender Dark Chocolate Tart and she’ll feel like a queen.

Lemon Risotto with Seared Scallops #recipe

Lemon Risotto with Seared Scallops 1

Lemon Risotto with Seared Scallops #SundaySupper

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 398kcal
Author: Lauren Keating (Healthy-Delicious.com)


  • 4 cups chicken stock or water
  • ¼ cup finely chopped white onion
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 ½ cup Arborio rice or other medium-grain risotto rice
  • ¼ cup white wine
  • 2 lemons zested and juiced
  • 2 cups loosely packed baby spinach
  • 2 ounces Parmesan grated
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound large sea scallops pat dry


  • In a small saucepan set over medium-high heat, bring the stock to a simmer. Reduce heat to low to keep warm.
  • Add 1 tablespoon olive oil to a 3-quart pot over medium heat. Add the chopped onion and garlic; cook until soft – about 5 minutes. Add the rice and half the lemon zest; stir so that each grain of rice is coated with oil and appears glossy. Cook the rice for 3-4 minutes, or until it is mostly translucent. Stir in the wine, scraping up any bits that have hardened in the bottom of the pan.
  • Add 1 cup of the warm stock. Stir constantly until all the stock has absorbed into the rice. Continue this process, adding the stock 1/4 cup at a time, until the rice is creamy and soft – the whole process will take about 20 minutes. Stir in the spinach, parmesan, and lemon juice, until the spinach is wilted.
  • Heat the oil and butter in a small skillet over medium-high heat. When the butter is melted, add the scallops. Cook 2 to minutes on each side, or until golden brown and cooked through.
  • Stir together 1/4 teaspoon of the remaining lemon zest with 1/4 teaspoon sea salt.
  • Serve the scallops on top of the risotto. Sprinkle with lemon salt and season to taste with black pepper.
Nutrition Facts
Lemon Risotto with Seared Scallops #SundaySupper
Amount Per Serving
Calories 398 Calories from Fat 108
% Daily Value*
Fat 12g18%
Fiber 1.9g8%
Protein 39.5g79%
* Percent Daily Values are based on a 2000 calorie diet.


By on May 12th, 2013

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

45 thoughts on “Lemon Risotto with Seared Scallops”

    • Hi Lauren,

      I’ve never seen this kind of Risotto recipe. I’ve never tried using lemon when I cook something like this but just like what you’ve mentioned above I thought of cooking cordon bleu for mother’s day too.

      Anyway, I’m glad to let you know that I finally tried your recipe for my nephews and nieces who visited me and my wife for the mother’s day weekend. They enjoyed it so much that they said they’ll drop by again this coming weekend.

      Thank you so much for sharing this recipe and I hope you’ll share a healthy burrito recipe next time. I would love to try that as well.

      Last Question: What do you think about using cream cheese on a beef lasagna recipe?

      Thanks a lot!


  1. I was just thinking that I’d never made a risotto for my blog…and your lemon version looks fantastic. But even more enticing are your gorgeous scallops…perfect for this mother on Mother’s Day!

  2. My daughter would think she had died and gone to heaven eating this dish. She would love it and I will have to make it for her. Thanks for sharing!!


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