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Lemon Butter Scallops Over Parmesan Risotto Recipe

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Creamy Parmesan risotto paired with perfectly seared lemon butter scallops. This easy recipe brings gourmet dining to your kitchen.

  • Total Time: 50 minutes

Ingredients

Scale
  • 12–16 jumbo sea scallops, side muscle removed
  • 2 cups mushrooms, cleaned, trimmed, and cut into 1/2- to 1-inch pieces (shiitake, baby bella, chanterelle, white, or oyster are good)
  • 5-6 cups warm chicken broth, warm
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1/3 cup grated parmesan cheese, always use freshly grated
  • 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

lemon butter sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, minced
  • juice of half a lemon, squeezed

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

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.

  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dinner

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