Lemon Butter Scallops with Parmesan Risotto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare the Scallops: Pat the scallops dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
- 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.
- 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.
- 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
