Lemon Butter Scallops Over Parmesan Risotto Recipe

There’s something undeniably luxurious about seared scallops, especially when they’re served over a creamy bed of Parmesan risotto. This Lemon Butter Scallops over Parmesan Risotto recipe is one of those dishes that feels like fine dining but can easily be whipped up in your own kitchen. Whether you’re preparing a romantic dinner for two or just treating yourself after a long day, this dish brings all the right flavors: the sweetness of scallops, the richness of risotto, and the bright, zesty notes of lemon butter sauce. It’s one of those meals that’ll make you feel like a chef, no matter your cooking skill level. And the best part? It’s far easier than it looks!

this RECIPE

A little memory: When I first tried this dish…

I remember the first time I cooked scallops. I had gone to the seafood counter at my local market and found myself staring at the selection, feeling a bit out of my depth. I was worried about overcooking them or, even worse, undercooking them. But something about those beautiful, plump sea scallops called out to me. I decided to give it a try, and let me tell you—it was a game-changer. The sear, that gorgeous golden crust, the burst of sweet, briny flavor—it was pure magic. Paired with a luscious, velvety Parmesan risotto? Well, let’s just say I couldn’t stop making it after that first bite. And now, it’s a go-to recipe for any special occasion (or, honestly, any time I feel like treating myself).

Scallops and risotto: The perfect match

This recipe brings together two culinary heavyweights. Scallops, known for their delicate sweetness and tender texture, get a rich, citrusy upgrade with a lemon butter sauce. And then there’s the risotto—creamy, cheesy, and oh-so-comforting. Risotto has its roots in Northern Italy, where rice paddies are abundant. It started as a humble peasant dish but has since evolved into a staple on fine dining menus worldwide. The secret to a perfect risotto? Patience. That slow, methodical stirring is what gives it that silky texture. And trust me, it’s worth every minute.

Let’s talk ingredients: the stars of the show

• Jumbo sea scallops: The key to this recipe is getting high-quality, fresh sea scallops. Look for scallops that are slightly firm to the touch and have a mild, sweet smell (avoid anything too fishy). You’ll want to make sure you pat them dry really well before searing—this is how you get that perfect golden crust.
• Arborio rice: This short-grain rice is crucial for a good risotto. It releases starches as it cooks, creating that creamy texture we all love. If you’re in a pinch, you can use carnaroli rice, but Arborio is the classic choice.
• Parmesan cheese: Always go for freshly grated Parmesan—it’s so much more flavorful than the pre-shredded kind. Plus, it melts into the risotto beautifully, adding a rich, savory depth.
• Mushrooms: I love adding mushrooms to the risotto for an extra layer of umami. Shiitake, baby bella, or oyster mushrooms all work great here, but feel free to mix and match based on what you have on hand.
• Lemon and butter: These two ingredients come together to make a simple yet irresistible sauce for the scallops. The brightness of the lemon cuts through the richness of the butter, balancing out the flavors perfectly.

Essential kitchen tools: What you need (and what you can totally skip)

You don’t need fancy equipment for this recipe, but a few key tools will make the process smoother:

• A 12-inch cast iron skillet: This is your best friend when it comes to searing scallops. Cast iron holds heat really well, which is exactly what you need to get that golden crust. If you don’t have one, a stainless steel skillet will also do the trick, but avoid non-stick pans as they won’t give you the same sear.
• A good ladle and wooden spoon: For the risotto, you’ll be adding warm broth a little at a time and stirring, stirring, stirring. A ladle makes it easier to control the amount of broth, and a wooden spoon helps ensure you don’t scratch your pan.
• Tongs: These will come in handy when flipping the scallops—they’re delicate, so you want something that’ll give you control without tearing them.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Start with the risotto: Melt some butter in a non-stick pan over medium heat, and add your minced shallots and garlic. Let them simmer until softened, which only takes a minute or two. Then, toss in your mushrooms and cook for another couple of minutes. The mushrooms will release a bit of liquid and start to soften—this is where their flavor really develops.
2. Add the rice: Stir the Arborio rice into the pan and let it toast slightly. This helps the grains stay intact as they cook, so your risotto doesn’t turn mushy. After about a minute, pour in the white wine and let it simmer until mostly evaporated.
3. Slow and steady with the broth: Here’s where patience comes in. Start adding the warm chicken broth ½ cup at a time. Stir continuously, allowing the rice to absorb most of the liquid before adding more. This process takes about 30-40 minutes, but it’s crucial for that creamy texture. If you rush it, you’ll end up with undercooked, crunchy rice.
4. Finish with Parmesan: Once the risotto is creamy and cooked through, stir in the grated Parmesan and fresh parsley. This is where the risotto really transforms into something decadent.
5. Sear the scallops: Pat your scallops dry with a paper towel (this is key for a good sear) and season with salt and pepper. Heat some oil in your cast iron skillet over high heat. Once the oil is shimmering and just starting to smoke, place the scallops in the pan. Leave them undisturbed for about 2 minutes on each side—resist the urge to move them around! You’ll know they’re ready to flip when they release easily from the pan and have a deep golden crust.
6. Lemon butter sauce: After you’ve removed the scallops from the pan, let the skillet cool slightly before adding butter, lemon juice, and parsley. Stir until the butter melts into a silky sauce. Return the scallops to the pan and spoon the sauce over them. Just a minute or so on low heat is all they need.

Variations and adaptations

• Gluten-free: This dish is naturally gluten-free, just be sure to double-check that your chicken broth is gluten-free if you’re using store-bought.
• Vegan/vegetarian: You can make this dish vegetarian by swapping the chicken broth for vegetable broth and omitting the scallops. Instead, try searing large slices of king oyster mushrooms—they have a similar texture to scallops when cooked right.
• Low-carb: For a low-carb version, you can swap out the risotto for cauliflower rice. It won’t be as creamy, but with the Parmesan and mushrooms, it’ll still be packed with flavor.
• Seasonal twists: In the spring, add fresh peas or asparagus to the risotto. In the fall, you can try roasted butternut squash for a cozy, autumnal version.

Serving ideas: Presentation is everything!

For serving, I like to scoop the risotto into shallow bowls and nestle the scallops on top. Drizzle a bit more lemon butter sauce over the whole thing, and sprinkle with extra parsley for a pop of color. If you want to take it up a notch, serve with a side of roasted asparagus or a simple arugula salad dressed with olive oil and lemon.

What to drink with it?

You can’t go wrong with a crisp white wine here. A Sauvignon Blanc or Pinot Grigio would pair beautifully with the citrus notes of the lemon butter sauce. If you prefer something bubbly, a dry Champagne or Prosecco adds a nice celebratory touch.

Storing and reheating tips

This dish is best enjoyed fresh, but if you have leftovers, store the scallops and risotto separately. The risotto can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to bring it back to life. Scallops don’t reheat as well—they can turn rubbery—so it’s best to enjoy them the day of. However, you can gently reheat them on low heat in a skillet with a bit more butter to try and preserve their texture.

Scaling the recipe

This recipe easily doubles or triples if you’re cooking for a crowd. Just make sure you don’t overcrowd the pan when searing the scallops—work in batches if necessary. And when scaling the risotto, use a larger pot to make sure there’s enough room for all that stirring action!

Troubleshooting tips

• Scallops sticking to the pan? They might not be ready to flip yet! Give them another 30 seconds to develop a good sear.
• Risotto too thick? Add a splash more broth to loosen it up.
• Risotto too thin? Let it cook a bit longer before adding more broth.

In conclusion…

There’s something incredibly satisfying about pulling off a dish like this. It feels fancy, but with a little practice, you’ll be making it like a pro. Plus, it’s so versatile—you can switch up the ingredients based on what’s in season or what you have on hand. So, go ahead, grab some scallops, and give this Lemon Butter Scallops over Parmesan Risotto recipe a try. I promise you won’t regret it!

FAQs

1. Can I use bay scallops instead of sea scallops?
Yes, but bay scallops are much smaller, so adjust the cooking time—they’ll only need about a minute per side.

2. Do I have to use wine in the risotto?
You can skip the wine if you prefer. Just replace it with extra broth.

3. What’s the best way to tell when the scallops are done?
Scallops are done when they’re opaque in the center and have a golden crust on the outside. They should feel firm but not rubbery.

4. Can I freeze risotto?
I wouldn’t recommend it. Risotto tends to lose its creamy texture when frozen.

5. What can I use instead of Parmesan?
Pecorino Romano is a great substitute, though it has a stronger flavor. You can also try Grana Padano.

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