Name: Lemon Butter Scallops Over Parmesan Risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1-2 shallots, minced; 2-3 garlic cloves, minced; 2 tablespoons butter; 2 cups mushrooms, cleaned, trimmed, and cut into 1/2- to 1-inch pieces (such as shiitake, baby bella, chanterelle, white, or oyster); 1 cup arborio or carnaroli rice; 1/2 cup white wine; 5-6 cups hot chicken broth (or vegetable stock); 1/3 cup freshly grated Parmesan cheese; 2 tablespoons minced fresh parsley (plus extra for garnish); Salt and pepper to taste; 12-16 jumbo sea scallops (side muscle removed); Oil (for cooking); 2 tablespoons unsalted butter; 2 tablespoons fresh parsley (minced); Juice of half a lemon (squeezed); Salt and pepper to taste; Lemon wedges for serving

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Introduction

This Lemon Butter Scallops over Parmesan Risotto is a luxurious yet approachable dish that combines tender, seared scallops with a rich, creamy risotto. The bright lemon butter sauce adds a fresh zing, making it perfect for special occasions or an elegant weeknight dinner.

A white round plate holds a creamy mushroom risotto as the bottom layer, showing a soft, light beige texture with visible mushroom pieces mixed throughout. On top are four golden-brown seared scallops arranged in a loose circle, each sprinkled with small green parsley flakes and grated white cheese. A bright yellow lemon wedge rests on the side of the plate. A gold fork rests on the left edge of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 work well)
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
Juice of half a lemon

Instructions

Step 1: Prepare the risotto by heating 2 tablespoons butter in a non-stick pan over medium heat. Add the minced shallots and garlic, and cook until softened, about 1-2 minutes. Stir in the mushrooms and cook for another 1-2 minutes.
Step 2: Add the arborio rice to the pan and stir for 1 minute to toast. Pour in the white wine and simmer until mostly absorbed, about 1 minute.
Step 3: Gradually add the hot chicken broth, about ½ cup at a time, stirring after each addition. Allow the rice to absorb about two-thirds of the broth before adding more. Continue this process until the risotto is creamy and tender, approximately 20 minutes.
Step 4: Season the risotto generously with salt and pepper, then stir in the grated Parmesan and 2 tablespoons of minced fresh parsley. Keep warm until ready to serve.
Step 5: Rinse the scallops under cool water and pat dry thoroughly with paper towels. Season scallops evenly with salt and pepper. Mince the parsley and garlic and set aside.
Step 6: Heat oil in a 12-inch cast iron skillet over high heat until smoking. Add the scallops spaced around the pan’s perimeter, searing undisturbed for 2 minutes on each side until a golden brown crust forms.
Step 7: Remove scallops and set aside. Take the skillet off the heat and allow it to cool for 2 minutes. Wipe the pan if preferred, then add 2 tablespoons unsalted butter, the lemon juice, and the minced parsley, stirring occasionally until the butter melts and forms a sauce. Keep warm on low heat.
Step 8: Return the scallops to the skillet on low heat and cook for an additional 30 to 90 seconds, spooning the lemon butter sauce over them frequently.
Step 9: Divide the risotto into bowls, top with scallops, drizzle with the lemon butter sauce, garnish with extra parsley, and serve immediately with lemon wedges.

Tips & Variations

For a vegetarian version, swap chicken broth for vegetable stock and omit scallops; add sautéed zucchini or asparagus for extra texture.
Use freshly grated Parmesan for the best flavor and smooth texture in the risotto.
Make sure scallops are patted very dry before cooking to achieve a perfect sear.
Use a heavy-bottomed pan or cast iron skillet for even heat distribution while searing scallops.
Add a splash of cream to the risotto at the end for an ultra-luxe finish.

Storage

Store leftover risotto and scallops separately in airtight containers in the refrigerator for up to 2 days. Reheat the risotto gently on the stove with a splash of broth or water to restore creaminess. Scallops are best eaten fresh but can be gently warmed in a pan with a little butter, though texture may soften.

How to Serve

A white round plate holds a creamy mushroom risotto layer with visible small mushroom pieces and a soft, textured beige color. On top, there are four golden-brown seared scallops arranged in a loose square shape, each scallop slightly crispy on the outside. Bright green parsley is sprinkled over both the risotto and scallops for a fresh look. A pale yellow lemon wedge sits by the edge of the plate. A shiny gold fork rests on the left side of the plate, all set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and pat dry before cooking to avoid excess moisture that prevents a good sear.

What if I don’t have white wine?

You can substitute with extra chicken broth or a splash of lemon juice for acidity, though the flavor will be slightly different.