Lemon Butter Scallops Over Parmesan Risotto Recipe

Introduction

Lemon Butter Scallops over Parmesan Risotto is a luxurious yet approachable dish that combines tender sea scallops with creamy, flavorful risotto. Perfect for a special dinner or impressing guests, this recipe balances rich butter, fresh lemon, and earthy mushrooms in every bite.

Ingredients

• 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
• Lemon wedges for serving
• Oil for cooking
• 2 tablespoons unsalted butter (for scallops)
• 2 tablespoons fresh parsley (minced, for scallops)
• Juice of half a lemon

Instructions

1. Step 1: Heat 2 tablespoons of butter in a non-stick pan over medium heat. Add minced shallots and garlic, and simmer until softened, about 1-2 minutes. Stir in the mushrooms and cook for another 1-2 minutes.
2. Step 2: Add the risotto rice to the pan and stir for 1 minute to coat evenly. Pour in the white wine and let it simmer for about 1 minute until mostly absorbed.
3. Step 3: Gradually add hot chicken broth, about ½ cup at a time, stirring after each addition. Allow the rice to absorb roughly two-thirds of the liquid before adding more. Continue this process until the risotto is creamy and tender, about 20 minutes total.
4. Step 4: Season the risotto generously with salt and pepper. Stir in the freshly grated Parmesan cheese and 2 tablespoons chopped fresh parsley. When ready to serve, divide the risotto into bowls.
5. Step 5: Rinse scallops under cool water and remove any remaining side muscle. Pat them dry thoroughly with paper towels. Season all sides with salt and pepper.
6. Step 6: Heat oil in a 12-inch cast iron skillet over high heat until smoking. Arrange scallops around the perimeter of the pan if possible. Sear the scallops undisturbed for 2 minutes per side until a golden crust forms.
7. Step 7: Remove scallops from the skillet and set aside. Remove the skillet from heat and let it cool for 2 minutes. Optionally, wipe the pan clean.
8. Step 8: Return the skillet to low heat and add 2 tablespoons unsalted butter, juice of half a lemon, and minced fresh parsley. Stir occasionally until the butter is melted and combined to make a lemon butter sauce.
9. Step 9: Return the scallops to the skillet on low heat and cook for another 30 to 90 seconds, spooning the lemon butter sauce over them.
10. Step 10: Serve the scallops on top of the Parmesan risotto, drizzle with extra lemon butter sauce, and garnish with fresh parsley and lemon wedges. Serve immediately.

Tips & Variations

• Use a variety of mushrooms to add extra depth and texture to the risotto.
• For a vegetarian version, use vegetable stock and omit the scallops.
• If you don’t have arborio or carnaroli rice, other short-grain rice can work, but the texture may vary.
• Make sure scallops are very dry before searing to get the best golden crust.
• Gently spooning the lemon butter sauce over scallops during the last step enhances their flavor and keeps them moist.

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 or water to loosen it. For scallops, reheat briefly in a warm pan with a little butter to avoid overcooking and toughness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, but thaw them completely and pat dry before cooking to achieve a good sear. Fresh scallops generally have a better texture and flavor.

What wine pairs well with Lemon Butter Scallops Over Parmesan Risotto?

A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the lemon butter sauce and delicate scallops beautifully.

Lemon Butter Scallops Over Parmesan Risotto Recipe

Print Recipe

★★★★★

5 from 112 reviews

A luxurious dinner featuring tender jumbo sea scallops seared to golden perfection and served over creamy parmesan mushroom risotto, finished with a bright lemon butter sauce and fresh parsley for a perfectly balanced, elegant meal.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Risotto

• 2 cups mushrooms (cleaned, trimmed, and cut into 1/2- to 1-inch pieces; shiitake, baby bella, chanterelle, white, or oyster recommended)
• 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

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 (freshly squeezed)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Prepare the Risotto Base: Heat 2 tablespoons of butter in a non-stick pan over medium heat. Add the minced shallots and garlic, then sauté for 1-2 minutes until softened but not browned. Stir in the mushrooms and cook another 1-2 minutes to release their flavor.
2. Cook the Rice: Add the arborio or carnaroli rice to the pan and stir for about 1 minute to toast the grains slightly. Pour in the white wine and simmer for an additional minute, letting the alcohol cook off.
3. Add Broth Gradually: Begin adding the hot chicken broth ½ cup at a time, stirring frequently. Wait for the risotto to absorb roughly two-thirds of the broth before adding more. Continue this process for about 20 minutes until the rice is tender and creamy.
4. Finish the Risotto: Season the risotto generously with salt and pepper, then stir in the freshly grated parmesan cheese and 2 tablespoons of chopped fresh parsley. Remove from heat and keep warm until ready to serve.
5. Prepare the Scallops: Rinse the scallops under cool water and remove any side muscles. Pat dry carefully with paper towels to ensure a good sear. Season all over with salt and pepper.
6. Sear the Scallops: Heat oil in a 12-inch cast iron skillet over high heat until it begins to smoke. Add the scallops, arranging them around the pan’s perimeter for the hottest contact. Sear undisturbed for 2 minutes per side, forming a golden brown crust.
7. Make Lemon Butter Sauce: Remove the scallops and set aside. Let the skillet cool for 2 minutes off the heat, then wipe it if desired. Return to low heat and add 2 tablespoons unsalted butter, juice of half a lemon, and 2 tablespoons minced fresh parsley. Stir occasionally until the butter has fully melted and combined.
8. Finish Cooking Scallops in Sauce: Return the scallops to the skillet over low heat and cook for an additional 30 to 90 seconds, spooning the lemon butter sauce over them continuously to infuse flavor and keep moist.
9. Plate and Serve: Divide the creamy parmesan risotto into bowls, arrange the scallops on top, and drizzle with extra lemon butter sauce. Garnish with additional fresh parsley and serve immediately with lemon wedges on the side.

Notes

• Use freshly grated parmesan cheese for the best flavor and creaminess in the risotto.
• Patting the scallops dry is essential for a proper sear and to avoid steaming.
• Adjust the amount of chicken broth depending on the absorbency of your rice and desired risotto consistency.
• For a vegetarian version, substitute vegetable stock for chicken broth and omit scallops.
• Arrange scallops on the pan perimeter to maximize heat exposure and develop a better crust.

Keywords: lemon butter scallops, parmesan risotto, creamy risotto recipe, seared scallops, mushroom risotto, elegant seafood dinner, easy scallop recipe, Italian seafood dish