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Lemon Butter Scallops Over Parmesan Risotto Recipe

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3.8 from 62 reviews

A delicious and elegant dish featuring succulent lemon butter scallops served over a creamy Parmesan risotto. This recipe combines tender jumbo sea scallops seared to golden perfection with a rich risotto made from arborio rice, mushrooms, shallots, garlic, Parmesan cheese, and a splash of white wine, finished with fresh parsley and a bright lemon butter sauce.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Risotto

  • 12-16 jumbo sea scallops, side muscle removed
  • 2 cups mushrooms, cleaned, trimmed, and cut into ½ to 1-inch pieces (shiitake, baby bella, chanterelle, white, or oyster)
  • 5-6 cups hot chicken broth or vegetable stock
  • 1 cup arborio or carnaroli rice
  • ½ cup white wine
  • ⅓ 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
  • Oil for cooking

For the Lemon Butter Sauce and Scallops

  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, minced
  • Juice of half a lemon
  • Salt and pepper to taste

Instructions

  1. Prepare the Risotto: 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. Add the chopped mushrooms and cook for another 1-2 minutes until they release their moisture.
  2. Add Rice and Wine: Stir in the arborio rice, coating it well with the butter and vegetables, and cook for about 1 minute. Pour in the white wine and simmer for an additional minute until mostly absorbed.
  3. Add Broth Gradually: Begin adding hot chicken broth ½ cup at a time, stirring frequently. Allow the rice to absorb about 2/3 of the liquid before adding the next ½ cup. Continue this process for approximately 20 minutes, until the rice is soft, creamy, and cooked through. Maintain a gentle simmer throughout.
  4. Finish Risotto: Season generously with salt and pepper. Stir in the freshly grated Parmesan cheese and 2 tablespoons of chopped fresh parsley. Remove from heat and set aside, keeping warm.
  5. Prepare the Scallops: Rinse scallops under cool water and remove side muscle if present. Pat dry thoroughly with paper towels. Season all over with salt and pepper.
  6. Sear the Scallops: Heat oil in a 12-inch cast iron skillet over high heat until smoking hot. Place scallops around the perimeter of the skillet and cook undisturbed for 2 minutes per side until a golden brown crust forms.
  7. Make Lemon Butter Sauce: Remove scallops from heat and set aside on a plate. Let the skillet cool for 2 minutes and wipe if preferred. Add 2 tablespoons unsalted butter, lemon juice from half a lemon, and 2 tablespoons minced parsley to the skillet. Stir over low heat until butter is melted and combined.
  8. Finish Scallops in Sauce: Return scallops to skillet, reduce heat to low, and cook for an additional 30 to 90 seconds, spooning the lemon butter sauce over the scallops continuously to coat them.
  9. Serve: Divide the risotto into bowls, top with lemon butter scallops, drizzle with extra sauce, garnish with fresh parsley, and serve immediately with lemon wedges.

Notes

  • Use a non-stick or clean stainless steel pan for the risotto to prevent sticking; avoid cast iron for risotto as it may burn.
  • Always use warm or hot chicken broth to maintain the cooking temperature and speed up absorption.
  • Do not rush adding broth and ensure risotto is not dry during cooking for creamy texture.
  • Maintain a continuous low simmer while cooking risotto; too low heat will prolong cooking.
  • Add cheese, cream, and herbs only at the end to avoid interfering with the cooking process.
  • Searing scallops in a hot cast iron skillet ensures a perfect golden crust without overcooking the interior.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/lemon-butter-scallops-over-parmesan-risotto-recipe/