Lemon Butter Scallops with Parmesan Risotto Recipe

Introduction

Lemon Butter Scallops with Parmesan Risotto is a simple yet elegant dish that brings together tender, seared scallops and creamy, flavorful risotto. This recipe is perfect for a special dinner or when you want to impress with minimal effort.

Ingredients

• 12 large scallops
• 3 tablespoons butter
• 1 lemon (juiced and zested)
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Step 1: Heat the broth in a saucepan and keep it warm over low heat.
2. Step 2: In a separate large pan, heat olive oil over medium heat. Add the chopped onion and cook until translucent.
3. Step 3: Add the Arborio rice to the onions and stir for about 2 minutes until the rice is well coated.
4. Step 4: Begin adding the warm broth, one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue this until the rice is creamy and cooked through, about 18-20 minutes.
5. Step 5: Stir in butter, lemon zest, and Parmesan cheese into the risotto. Adjust seasoning with salt and pepper, then keep warm.
6. Step 6: Pat dry the scallops and season with salt and pepper. In a skillet over medium-high heat, melt the butter.
7. Step 7: Sear the scallops for about 2 minutes on each side until golden and just cooked through.
8. Step 8: Remove scallops and squeeze lemon juice over them.
9. Step 9: Serve the scallops atop the Parmesan risotto, spooning any buttery lemon sauce from the pan over the top.

Tips & Variations

• For extra flavor, add a splash of white wine to the risotto during cooking before adding the broth.
• Use fresh scallops if possible, and make sure they are dry before searing to get a nice crust.
• Substitute Parmesan with Pecorino Romano for a sharper taste.
• If you prefer, add chopped fresh herbs like parsley or thyme over the finished dish for freshness.

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 restore creaminess. Scallops are best served fresh but can be reheated briefly in a pan over low heat to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, frozen scallops can be used. Thaw them thoroughly in the refrigerator and pat dry to ensure a good sear.

How do I know when the risotto is done?

The risotto should be creamy and tender but still have a slight bite in the center. It typically takes about 18-20 minutes of gradual broth addition and stirring.

Lemon Butter Scallops with Parmesan Risotto Recipe

Print Recipe

★★★★★

5 from 110 reviews

This elegant Lemon Butter Scallops with Parmesan Risotto combines tender, seared scallops bathed in a rich lemon butter sauce served atop a creamy, cheesy Parmesan risotto. Perfect for a special occasion or an impressive weeknight dinner, this dish balances bright citrus notes with indulgent textures for a restaurant-quality meal at home.

• Author: Yana
• 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 1x2x3x

Scallops

• 12 large sea scallops, cleaned and patted dry
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• Juice of 1 lemon
• 1 teaspoon lemon zest

Parmesan Risotto

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons unsalted butter
• 1/3 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Risotto: In a large saucepan over medium heat, melt 1 tablespoon of butter. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the Arborio rice and stir constantly for 2 minutes until the rice is well-coated and slightly toasted.
2. Add Wine and Broth: Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed by the rice. Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
3. Finish the Risotto: Stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and black pepper to taste. Keep warm while you prepare the scallops.
4. Prepare the Scallops: Pat the scallops dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
5. Sear the Scallops: Heat olive oil and butter in a large skillet over medium-high heat until the butter is foaming. Add the scallops in a single layer without crowding. Sear scallops for about 2-3 minutes on each side until golden brown and cooked through. Avoid moving them around too much.
6. Add Lemon Butter Sauce: Reduce heat to low, then add lemon juice and zest to the pan, swirling to coat the scallops in the lemon butter sauce. Remove from heat immediately.
7. Plate and Serve: Spoon the warm Parmesan risotto onto plates, top with seared scallops, and drizzle with the lemon butter sauce from the pan. Garnish with extra lemon zest or fresh herbs if desired. Serve immediately.

Notes

• Use dry sea scallops for the best flavor; if using wet scallops (preserved in phosphates), rinse and pat dry thoroughly.
• Stirring the risotto frequently helps develop its creamy texture.
• Do not overcrowd the pan when searing scallops to ensure a proper crust.
• For a vegetarian version, substitute vegetable broth for chicken broth in the risotto.
• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a delightful complement.

Keywords: Lemon Butter Scallops, Parmesan Risotto, Seared Scallops, Italian Dinner, Seafood Risotto, Easy Seafood Recipe