Lemon Butter Scallops Over Parmesan Risotto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
