Lemon Butter Scallops Over Parmesan Risotto Recipe

Few dishes summon restaurant-worthy elegance—and pure comfort—quite like Lemon Butter Scallops Over Parmesan Risotto. Plump, perfectly seared scallops bask in a silky lemon-butter sauce and nestle on a bed of creamy, parmesan-laced risotto. Every bite is a love letter to bright citrus, briny seafood, rich cheese, and earthy mushrooms; it’s the showstopper meal that’s somehow both luxurious and approachable, sure to impress dinner guests or simply spoil yourself on a weeknight.

Ingredients You’ll Need

Every ingredient in Lemon Butter Scallops Over Parmesan Risotto is thoughtfully chosen, balancing rich with fresh, and earthy with zingy. Don’t worry—while the list looks gourmet, these items transform easily into a stunning meal. Here’s what you’ll need, and why you won’t want to skip a single one:

• Jumbo sea scallops: Seek out plump, dry-packed scallops for the sweetest, most sear-friendly flavor.
• Mushrooms: Shiitake, baby bella, chanterelle, oyster, or white mushrooms build earthy depth into the risotto base.
• Hot chicken broth or vegetable stock: Adds layers of savoriness and keeps the risotto ultra-creamy through gentle absorption.
• Arborio or carnaroli rice: These short-grain varieties soak up liquid beautifully, creating that signature velvety risotto texture.
• White wine: A splash adds complexity and balances the richness with subtle acidity.
• Freshly grated parmesan cheese: Gives the risotto its cheesy, nutty character—always grate it fresh if you can.
• Shallots: More delicate than onions, shallots add gentle sweetness and aroma.
• Garlic: Minced garlic infuses both the risotto and scallop sauce with irresistible savor.
• Butter: Essential for that luscious mouthfeel in both scallop sauce and risotto.
• Fresh parsley: Minced parsley brightens everything up and adds gorgeous color.
• Salt and pepper: Don’t be shy—these simple seasonings pull all the flavors together.
• Lemon wedges: The essential finishing touch for brightness and zing.
• Oil: Use a neutral cooking oil (like canola or grapeseed) for high heat searing of the scallops.
• Unsalted butter (for lemon butter sauce): Unsalted lets you control the flavor in the final pan sauce.
• Fresh parsley (for lemon butter sauce): Layering parsley into the sauce maximizes both flavor and looks.
• Juice of half a lemon: Immediate citrusy lift to enhance the sweetness of the scallops and richness of the butter.

How to Make Lemon Butter Scallops Over Parmesan Risotto

Step 1: Prepare Your Ingredients

Start by prepping everything so you can cook with confidence: mince your shallots and garlic, trim and cut the mushrooms, grate the parmesan, and get your broth warming on the stove. Having everything ready at arm’s reach means you’ll sail through the risotto and scallop steps smoothly.

Step 2: Cook the Mushroom Risotto

Heat butter in a large non-stick pan over medium. Sauté the shallots and garlic just until softened, releasing an irresistible fragrance that forms the foundation for the risotto. Scatter in the mushrooms next and cook for another minute or two so all their earthy flavor gets a headstart.

Step 3: Toast the Rice and Add Wine

Add your arborio or carnaroli rice and stir for a minute, letting every grain get slicked with butter and flavor. Pour in the white wine, stirring as the rice soaks it up, pulling in acidity and aroma that will sing beneath the cheese and seafood later.

Step 4: Gently Simmer the Risotto

Braise the risotto by adding hot broth about ½ cup at a time, stirring until most of the liquid is absorbed before adding more. This slow, steady method turns the rice creamy and tender. Keep adding broth and stirring—usually about 20 minutes—until the risotto is luscious, loose, and just barely al dente.

Step 5: Finish the Risotto

Off the heat, stir in a hearty handful of freshly grated parmesan and parsley. Taste and season generously with salt and pepper. Your risotto should be beautifully creamy—loose enough to slowly ooze on the plate.

Step 6: Prep and Season the Scallops

Pat the scallops completely dry for that restaurant-quality sear. Trim away any side muscle, then season with salt and pepper all over. With the parsley and garlic minced for the sauce, everything is ready to go.

Step 7: Sear the Scallops

Get a cast iron skillet smoking hot, swirl in a bit of oil, then add the scallops. Sear undisturbed for around 2 minutes per side—don’t nudge them! You’re aiming for a deep golden crust while keeping the centers just slightly translucent.

Step 8: Make the Lemon Butter Sauce

Remove the scallops and let your skillet cool ever so slightly. Wipe it out if you like, then melt in the butter, lemon juice, and parsley on low heat. This is your magic sauce—stir gently until fragrant but not browned.

Step 9: Finish and Serve

Slide the scallops back into the pan with the lemon butter, spooning the sauce over for 30 to 90 seconds to warm through. Immediately serve the scallops over a fluffy bed of risotto, drizzling with extra sauce and scattering parsley on top. Lemon Butter Scallops Over Parmesan Risotto are ready for their moment to shine.

How to Serve Lemon Butter Scallops Over Parmesan Risotto

Garnishes

A sprinkle of fresh parsley is the classic way to highlight the sunny flavors and vibrant look of Lemon Butter Scallops Over Parmesan Risotto. Lemon zest or a twist of black pepper elevate the aroma, while a final squeeze of lemon right before eating makes every bite pop with freshness.

Side Dishes

This dish is the star of the show, but a crisp green salad with vinaigrette or some simply blanched asparagus offer a light, fresh counterpoint. If you’re in the mood for bread, pass a few slices of rustic sourdough to soak up any leftover sauce.

Creative Ways to Present

For a wow factor, serve Lemon Butter Scallops Over Parmesan Risotto in shallow bowls, letting the creamy rice spread with scallops artfully arranged on top. You can garnish each plate with microgreens or edible flowers for a restaurant-worthy finish. For a party, try small individual portions in ramekins for an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the risotto and scallops separately in airtight containers in the fridge for up to two days. Keeping them apart maintains the best texture—no soggy rice or overcooked scallops when you reheat!

Freezing

Risotto can be frozen (though it loses some creaminess), but scallops are best enjoyed fresh. If you must freeze, pack the risotto in a freezer-safe bag and thaw gently overnight in the fridge before reheating. Avoid freezing the scallops, since their delicate texture suffers upon thawing.

Reheating

Gently reheat the risotto with a splash of broth or water in a pan over low heat, stirring until creamy again. The scallops can be rewarmed quickly in the lemon butter sauce on low heat—just until heated through. Don’t overcook, or they’ll lose their tender charm.

FAQs

What’s the secret to perfectly seared scallops?

Pat them totally dry and use a screaming-hot skillet with a generous swirl of oil. Don’t touch them while they sear—let that golden crust develop naturally, then flip when ready.

Can I make Lemon Butter Scallops Over Parmesan Risotto ahead of time?

You can make the risotto in advance and reheat with extra broth, but scallops are best cooked just before serving for ideal tenderness and flavor.

What kind of wine should I use in the risotto?

A dry white wine like pinot grigio, sauvignon blanc, or even a light chardonnay works perfectly; choose something you’d gladly drink on the side.

What can I substitute for parmesan if I’m avoiding cow’s milk?

Try aged pecorino or even a vegan parmesan alternative. These maintain the nutty, savory essence that balances the lemon and butter beautifully in Lemon Butter Scallops Over Parmesan Risotto.

Is there a vegetarian version?

Absolutely! Swap the scallops for roasted mushrooms or sautéed artichoke hearts, and use a good-quality vegetable stock in your risotto. The lemon butter sauce shines with veggies, too!

Final Thoughts

If you’re looking for a dish that feels truly special but is surprisingly doable at home, Lemon Butter Scallops Over Parmesan Risotto will not disappoint. It’s lush, memorable, and bound to inspire second helpings. Make it once, and it may just become your new dinnertime showpiece!

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