Lemon Butter Scallops Over Parmesan Risotto Recipe
Introduction
This Lemon Butter Scallops Over Parmesan Risotto is an elegant yet approachable dish perfect for impressive weeknight dinners or special occasions. Juicy, seared scallops rest atop creamy, cheesy risotto, enhanced by a bright lemon butter sauce and fresh parsley.
Ingredients
- 12-16 jumbo sea scallops (side muscle removed)
- 2 cups mushrooms (cleaned, trimmed, and cut into 1/2- to 1-inch pieces; shiitake, baby bella, chanterelle, white, or oyster work well)
- 5-6 cups hot chicken broth or vegetable stock
- 1 cup arborio or carnaroli rice
- 1/2 cup white wine
- 1/3 cup freshly grated Parmesan cheese
- 1-2 shallots, minced
- 2-3 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons minced fresh parsley (plus extra for garnish)
- Salt and pepper to taste
- Lemon wedges for serving
- Oil for cooking
- 2 tablespoons unsalted butter (for scallop sauce)
- 2 tablespoons fresh parsley, minced (for scallop sauce)
- Juice of half a lemon (for scallop sauce)
Instructions
- Step 1: For the risotto, heat 2 tablespoons butter in a non-stick pan over medium heat. Add the minced shallots and garlic, cooking until softened, about 1-2 minutes. Add the mushrooms and cook an additional 1-2 minutes.
- Step 2: Stir in the rice and cook for 1 minute to toast. Pour in the white wine and simmer for 1 minute to reduce slightly.
- Step 3: Begin adding the hot chicken broth in ½ cup increments, stirring frequently. Wait until the majority of the liquid is absorbed before adding more. Continue until the rice is soft and creamy, about 20 minutes total.
- Step 4: Season the risotto generously with salt and pepper. Stir in the freshly grated Parmesan and 2 tablespoons of chopped fresh parsley. Keep warm until ready to serve.
- Step 5: For the scallops, rinse and pat them dry thoroughly. Season with salt and pepper all over. Mince the fresh parsley and garlic and set aside.
- Step 6: Heat oil in a 12-inch cast iron skillet over high heat until very hot and just smoking. Arrange the scallops around the perimeter of the pan if possible. Sear undisturbed for 2 minutes per side, until a golden brown crust forms.
- Step 7: Remove scallops and set aside. Let the skillet cool off the heat for 2 minutes, then wipe it if preferred.
- Step 8: Return the skillet to low heat and add 2 tablespoons unsalted butter, lemon juice, and minced parsley. Stir occasionally as the butter melts, forming the lemon butter sauce.
- Step 9: Return scallops to the pan and cook for an additional 30 to 90 seconds, spooning the butter sauce over them to coat well.
- Step 10: Serve the scallops over the parmesan risotto. Drizzle extra lemon butter sauce on top and garnish with more fresh parsley and lemon wedges. Serve immediately.
Tips & Variations
- Use a mix of mushrooms for richer flavor and varied texture in the risotto.
- Make sure scallops are very dry before searing to get a perfect crust.
- Substitute vegetable stock to keep the dish vegetarian-friendly (omit scallops).
- For a creamier risotto, stir in a splash of cream near the end of cooking.
Storage
Store leftover risotto and scallops separately in airtight containers in the refrigerator for up to 2 days. Reheat risotto gently on the stove with a splash of broth to loosen it. Scallops are best eaten fresh but can be reheated gently in a pan with lemon butter sauce for a short time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely and pat dry before cooking to ensure a good sear and avoid excess moisture.
What wine pairs well with this dish?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the lemon butter scallops and creamy risotto beautifully.
PrintLemon Butter Scallops Over Parmesan Risotto Recipe
A luxurious yet simple dish featuring pan-seared jumbo sea scallops served over creamy Parmesan risotto with sautéed mushrooms, finished with a zesty lemon butter sauce and fresh parsley garnish. This elegant recipe combines rich flavors and textures, perfect for an impressive weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Risotto
- 2 tablespoons butter
- 1–2 shallots, minced
- 2–3 garlic cloves, minced
- 2 cups mushrooms (shiitake, baby bella, chanterelle, white, or oyster), cleaned, trimmed, and cut into 1/2- to 1-inch pieces
- 1 cup Arborio or Carnaroli rice
- 1/2 cup white wine
- 5–6 cups hot chicken broth or vegetable stock
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
For the Scallops
- 12–16 jumbo sea scallops (side muscle removed)
- Oil for cooking (such as vegetable or canola oil)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, minced
- Juice of half a lemon
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Prepare the risotto base: Heat 2 tablespoons of butter in a non-stick pan over medium heat. Add the minced shallots and garlic and simmer until softened, about 1-2 minutes. Then add the mushrooms and cook for an additional 1-2 minutes until lightly tender.
- Cook the risotto: Add the Arborio rice to the pan and stir continuously for 1 minute to toast the grains lightly. Pour in the white wine and allow it to simmer and reduce for about one minute. Begin adding the hot chicken broth in ½ cup increments, stirring after each addition. Let the rice absorb about two-thirds of the broth before adding the next ½ cup. Continue this process for approximately 20 minutes until the risotto is soft, creamy, and cooked through.
- Finish the risotto: Season the risotto generously with salt and pepper. Stir in the freshly grated Parmesan cheese and 2 tablespoons of chopped fresh parsley. Mix well, then divide and transfer it to serving bowls.
- Prepare the scallops: Rinse the scallops under cool water and ensure the side muscle is removed. Pat them thoroughly dry with paper towels to remove excess moisture. Season all sides evenly with salt and pepper. Mince additional parsley and garlic to have ready for the lemon butter sauce.
- Sear the scallops: Heat oil in a 12-inch cast iron skillet over high heat until the pan is very hot and just starting to smoke. Arrange the scallops around the perimeter of the pan for maximum heat exposure. Sear scallops undisturbed for 2 minutes on one side until a golden crust forms, then flip and sear for another 2 minutes.
- Make the lemon butter sauce: Remove scallops from the pan and set aside on a plate. Take the skillet off the heat and let it cool for 2 minutes. Optionally wipe the pan clean. Then, add 2 tablespoons of unsalted butter, the juice of half a lemon, and 2 tablespoons of minced fresh parsley to the skillet. Stir gently until the butter melts completely, cooking on low heat if necessary.
- Reheat scallops in sauce: Return the scallops to the skillet and cook on low heat for an additional 30 to 90 seconds. Spoon the lemon butter sauce over the scallops as they warm through to coat them evenly and enhance flavor.
- Serve: Place the scallops on top of the Parmesan risotto in serving bowls. Drizzle with extra lemon butter sauce from the skillet and garnish generously with fresh parsley. Serve immediately alongside lemon wedges for squeezing.
Notes
- Removing the scallops’ side muscle is important for better texture and appearance.
- Patting scallops dry ensures a good sear and prevents steaming.
- Use freshly grated Parmesan cheese for the best flavor and texture in risotto.
- Adjust the amount of chicken broth depending on the consistency you prefer for the risotto.
- Use a hot cast iron skillet for perfect scallop searing and even heat distribution.
- For a vegetarian option, substitute vegetable stock for chicken broth and omit scallops.
Keywords: scallops, risotto, lemon butter sauce, Parmesan risotto, mushroom risotto, pan-seared scallops, Italian seafood dish
