Perfectly seared scallops drizzled with lemon butter sauce, served over creamy Parmesan risotto—an elegant seafood dish ideal for special occasions or weeknight indulgence.
Why You’ll Love This Recipe
- Gourmet Quality at Home – Enjoy restaurant-quality flavors from your own kitchen.
- Rich and Creamy – Parmesan risotto provides the perfect contrast to buttery scallops.
- Balanced Flavors – The brightness of lemon cuts through the richness of butter and cheese.
- Simple Yet Elegant – A dish that impresses without requiring expert-level skills.
- Customizable – Easily adapt the recipe with different herbs or seafood options.
Ingredients
For the Scallops:
- 1 pound large sea scallops
- 2 tablespoons canola or vegetable oil
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
For the Parmesan Risotto:
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups low-sodium chicken broth, kept warm
- 1 cup mushrooms, sliced (optional)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
Directions
1. Prepare the Scallops:
- Rinse the scallops under cool water and pat them dry with a paper towel. Remove the small side muscle if present. Season both sides with salt and pepper.
2. Cook the Risotto:
- In a large saucepan, heat olive oil over medium heat. Add minced shallot and sauté until translucent, about 2 minutes.
- Add minced garlic and sliced mushrooms (if using), and cook for another 2-3 minutes until fragrant and mushrooms are tender.
- Stir in Arborio rice, ensuring each grain is coated with oil. Toast the rice for about 1-2 minutes.
- Pour in white wine (if using) and stir until it’s mostly absorbed.
- Begin adding warm chicken broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes.
- Once the risotto reaches the desired consistency, remove from heat. Stir in grated Parmesan cheese and butter. Season with salt and freshly ground black pepper to taste. Cover and set aside.
3. Sear the Scallops:
- In a large skillet, heat canola or vegetable oil over medium-high heat until shimmering.
- Place scallops in the skillet, ensuring they are not touching. Sear for about 2-3 minutes on each side until a golden crust forms and the centers are opaque. Avoid overcrowding the pan; sear in batches if necessary.
- During the last minute of cooking, add 2 tablespoons of butter to the skillet. Once melted, squeeze the juice of 1 lemon over the scallops and sprinkle with chopped parsley. Baste the scallops with the lemon butter sauce.
4. Assemble the Dish:
- Spoon the Parmesan risotto onto warm plates. Arrange seared scallops on top of the risotto. Drizzle any remaining lemon butter sauce from the skillet over the scallops. Garnish with additional fresh parsley if desired.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Wine Pairing: Serve with a crisp white wine like Sauvignon Blanc or Chardonnay.
- Vegetarian Option: Replace scallops with roasted cauliflower or mushrooms.
- Lighter Version: Use half-and-half instead of butter in the risotto.
- Spicy Kick: Add red pepper flakes while cooking the scallops.
- Different Herbs: Try basil, thyme, or chives instead of parsley.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Warm the risotto on low heat with a splash of broth to maintain creaminess. Scallops are best reheated in a skillet over medium heat for 1-2 minutes.
- Freezing: Not recommended due to the texture of scallops and risotto.
FAQs
Can I use frozen scallops?
Yes, just ensure they are fully thawed and patted dry before cooking.
What type of rice should I use for risotto?
Arborio rice is best, but Carnaroli or Vialone Nano also work well.
How do I get a perfect sear on scallops?
Make sure the scallops are dry, the pan is hot, and don’t move them until a golden crust forms.
Can I substitute the Parmesan cheese?
Yes, Pecorino Romano or Asiago work as good alternatives.
What’s the best way to keep risotto creamy?
Stir frequently and add broth gradually to release the rice’s starch.
Can I use a different protein?
Absolutely! Shrimp or lobster would be excellent substitutes.
How do I prevent risotto from getting too thick?
Add extra warm broth just before serving to loosen the texture.
Is this dish gluten-free?
Yes, as long as you ensure the broth and other ingredients are gluten-free.
Can I make risotto without wine?
Yes! Just replace it with additional broth or a splash of lemon juice.
What’s the best way to reheat risotto without drying it out?
Add a little warm broth and stir over low heat to bring back its creaminess.
Conclusion
Lemon Butter Scallops Over Parmesan Risotto is a luxurious and flavorful dish that’s surprisingly simple to make at home. Whether for a date night, dinner party, or just treating yourself, this dish is sure to impress!
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Lemon Butter Scallops Over Parmesan Risotto
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Perfectly seared scallops drizzled with lemon butter sauce, served over creamy Parmesan risotto—an elegant seafood dish ideal for special occasions or weeknight indulgence.
Ingredients
Scale
For the Scallops:
- 1 lb large sea scallops
- 2 tbsp canola or vegetable oil
- 2 tbsp unsalted butter
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- Salt & black pepper to taste
For the Parmesan Risotto:
- 1 tbsp olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine (optional)
- 4 cups low-sodium chicken broth, kept warm
- 1 cup mushrooms, sliced (optional)
- ½ cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt & black pepper to taste
Instructions
Prepare the Scallops:
- Rinse scallops under cool water & pat dry. Remove the side muscle if present.
- Season both sides with salt & pepper.
Cook the Risotto:
- Heat olive oil in a saucepan over medium heat. Sauté shallots for 2 minutes.
- Add garlic & mushrooms (if using), cook 2-3 minutes until fragrant.
- Stir in Arborio rice, toasting for 1-2 minutes.
- Add white wine (if using) & stir until mostly absorbed.
- Gradually add warm broth, one ladle at a time, stirring frequently. Continue for 18-20 minutes until rice is creamy & al dente.
- Remove from heat, stir in Parmesan cheese & butter. Season with salt & pepper. Cover & set aside.
Sear the Scallops:
- Heat oil in a large skillet over medium-high heat.
- Place scallops in the skillet, ensuring they don’t touch. Sear 2-3 minutes per side until golden brown & opaque. Avoid overcrowding; sear in batches if needed.
- In the last minute of cooking, add butter. Once melted, squeeze lemon juice over scallops & sprinkle with parsley. Baste scallops with the lemon butter sauce.
Assemble the Dish:
- Spoon Parmesan risotto onto warm plates. Arrange scallops on top.
- Drizzle with remaining lemon butter sauce & garnish with parsley.
Notes
- Substitute shrimp for scallops if preferred.
- Use vegetable broth for a pescatarian-friendly risotto.
- Pair with a crisp white wine like Sauvignon Blanc.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Pan-Searing
- Cuisine: Italian, French-Inspired