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Lemon Butter Scallops Over Parmesan Risotto Recipe

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★★★★★

4.5 from 396 reviews

This elegant Lemon Butter Scallops Over Parmesan Risotto recipe pairs perfectly seared jumbo sea scallops with a creamy, cheesy arborio rice risotto infused with mushrooms, fresh herbs, and a bright lemon butter sauce. The scallops are pan-seared to a golden crust and finished with a luscious butter and lemon sauce, creating a rich yet fresh seafood dish perfect for a special dinner or entertaining.

Ingredients

Scale

Risotto 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

Scallops and Sauce Ingredients

  • 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

Instructions

  1. Prepare the risotto base: Heat 2 tablespoons of butter in a non-stick pan over medium heat. Add the minced shallot and garlic, simmering until softened for 1-2 minutes. Stir in the mushrooms and cook for another 1-2 minutes until they begin to soften.
  2. Cook the rice with wine: Add the arborio rice to the pan and stir for about 1 minute to toast it lightly. Pour in the white wine and simmer for an additional 1 minute until the wine begins to absorb.
  3. Add broth gradually: Begin adding the hot chicken broth or vegetable stock ½ cup at a time. Stir continuously and wait until the risotto absorbs about two-thirds of the liquid before adding the next batch. Continue this process until the rice is soft and creamy, approximately 20 minutes. The broth typically absorbs in about 2 minutes after each addition.
  4. Finish the risotto: Season the risotto generously with salt and pepper to taste. Stir in freshly grated Parmesan cheese and 2 tablespoons of chopped fresh parsley. Remove from heat and keep warm while preparing the scallops.
  5. Prepare scallops: Rinse scallops under cool water and remove any remaining side muscle. Pat them very dry using paper towels or a clean dish towel. Season all sides with salt and pepper. Set aside minced parsley and garlic for the sauce.
  6. Heat skillet and sear scallops: Heat a 12-inch cast iron skillet over high heat and add a small amount of cooking oil. Once the pan is very hot and starting to smoke, add the scallops spaced evenly, preferably around the perimeter where it’s hottest. Sear without moving for 2 minutes until a golden brown crust forms. Flip and sear the other side for 2 minutes.
  7. Make lemon butter sauce: Remove scallops from the skillet and set aside on a plate. Remove skillet from heat and allow it to cool for 2 minutes. Optionally, wipe the pan clean. Return pan to low heat and add 2 tablespoons unsalted butter, fresh parsley, lemon juice, and minced garlic. Stir occasionally until butter has melted and flavors meld.
  8. Finish scallops in sauce: Return the seared scallops to the skillet over low heat and cook for an additional 30 to 90 seconds, spooning the lemon butter sauce over them continuously for glazing and flavor.
  9. Serve: Plate the creamy Parmesan risotto in bowls. Arrange the lemon butter scallops over the risotto. Drizzle with extra lemon butter sauce from the pan and garnish with additional fresh parsley. Serve immediately with lemon wedges on the side.

Notes

  • For the best scallops, ensure they are patted very dry before searing to achieve a perfect golden crust.
  • Use freshly grated Parmesan cheese for maximum flavor and optimal melting.
  • Adjust seasoning throughout the risotto cooking process; proper salt balance enhances flavor development.
  • Cast iron skillet is preferred for searing scallops due to its excellent heat retention.
  • If you prefer a vegetarian version, substitute mushroom broth or vegetable stock for chicken broth, and omit scallops.
  • Control heat carefully during the final step to avoid overcooking scallops—they should remain tender and slightly translucent in the middle.

Keywords: lemon butter scallops, parmesan risotto, seared scallops, creamy risotto, Italian seafood recipe, mushroom risotto, quick seafood dinner

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