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Lemon Butter Scallops Over Parmesan Risotto Recipe

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4.3 from 28 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This elegant dish features tender jumbo sea scallops seared to perfection in a luscious lemon butter sauce, served over a creamy Parmesan mushroom risotto. The risotto is cooked slowly with chicken broth and white wine, infused with shallots, garlic, and fresh parsley for a rich, flavorful base. Ideal for a special dinner, this recipe combines the delicate sweetness of scallops with the comforting creaminess of risotto.

Ingredients

Risotto

  • 2 tablespoons butter
  • 1-2 shallots, minced
  • 2-3 garlic cloves, minced
  • 2 cups mushrooms (shiitake, baby bella, chanterelle, white, or oyster), cleaned, trimmed, and cut into 1/2- to 1-inch pieces
  • 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

  • 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 (about 1 tablespoon)
  • 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 shallots and garlic and cook gently until softened, about 1-2 minutes. Then add the mushrooms and sauté for an additional 1-2 minutes until they start to soften.
  2. Add the rice and deglaze: Stir in the arborio or carnaroli rice and toast it for about 1 minute. Pour in the white wine and simmer until mostly evaporated, approximately 1 minute.
  3. Cook the risotto: Begin adding the hot chicken broth in ½ cup increments to the rice mixture, stirring frequently. Wait until the broth is about two-thirds absorbed by the rice before adding more. Continue this process for about 20 minutes until the rice is tender and has a creamy consistency.
  4. Finish the risotto: Season the risotto generously with salt and pepper. Stir in the freshly grated Parmesan cheese and 2 tablespoons of chopped fresh parsley. Remove from heat and keep warm.
  5. Prepare the scallops: Rinse the scallops under cool water and pat them completely dry with paper towels to ensure a good sear. Season both sides with salt and pepper. Mince the parsley and garlic for the sauce and set aside.
  6. Sear the scallops: Heat oil in a 12-inch cast iron skillet over high heat until just smoking. Add the scallops in a single layer, preferably around the edge of the pan where it is hottest. Sear undisturbed for 2 minutes on one side until a golden crust forms, then flip and sear another 2 minutes on the other side.
  7. Make the lemon butter sauce: Remove the scallops from the skillet and set aside on a plate. Remove the skillet from the heat and let it cool for 2 minutes. Wipe the pan if desired, then add 2 tablespoons of unsalted butter, the juice of half a lemon, and the minced fresh parsley. Stir over low heat until the butter is melted and combined.
  8. Finish scallops in sauce: 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 to coat thoroughly.
  9. Serve: Divide the risotto among four bowls, place the scallops on top, and drizzle with extra lemon butter sauce from the pan. Garnish with additional fresh parsley and serve immediately with lemon wedges on the side.

Notes

  • Removing the side muscle from scallops is essential for tenderness.
  • Patting scallops dry ensures a proper sear and crust on the surface.
  • Use fresh Parmesan cheese for best flavor; pre-grated cheese may not melt as smoothly.
  • Keep broth hot while making risotto to ensure even cooking.
  • You can substitute vegetable stock for chicken broth to make the dish pescatarian.
  • If you prefer less acidity, adjust the lemon juice quantity in the butter sauce.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

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