Print

Lemon Butter Seared Scallops Over Parmesan Risotto Recipe

Print Recipe

★★★★★

5 from 65 reviews

This elegant Lemon Butter Scallops Over Parmesan Risotto recipe combines succulent seared jumbo sea scallops with a creamy, flavorful risotto infused with mushrooms, white wine, and fresh herbs. Finished with a bright lemon butter sauce, this dish makes for a perfect sophisticated yet approachable dinner.

Ingredients

Scale

Risotto

  • 2 cups mushrooms (cleaned, trimmed, and cut into 1/2- to 1-inch pieces; shiitake, baby bella, chanterelle, white, or oyster varieties recommended)
  • 5–6 cups hot chicken broth or vegetable stock
  • 1 cup arborio or carnaroli rice
  • 1/2 cup white wine
  • 1/3 cup freshly grated parmesan cheese
  • 1–2 shallots, minced
  • 2–3 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced fresh parsley (plus extra for garnish)
  • Salt and pepper to taste

Scallops and Sauce

  • 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
  • Lemon wedges for serving
  • Salt and pepper to taste

Instructions

  1. Prepare the Risotto: Heat 2 tablespoons butter in a non-stick pan over medium heat. Add minced shallots and garlic, and simmer for 1-2 minutes until softened. Stir in the mushrooms and cook an additional 1-2 minutes until slightly tender.
  2. Add Rice and Wine: Add the arborio or carnaroli rice to the pan and stir for 1 minute to toast the grains lightly. Pour in the white wine and let it simmer for about 1 minute until mostly absorbed.
  3. Cook the Risotto: Begin adding hot chicken broth to the rice mixture, 1/2 cup at a time. Stir continuously and allow the rice to absorb about two-thirds of the broth before adding more. Repeat this process until the rice is soft and creamy, approximately 20 minutes total.
  4. Finish Risotto: Season generously with salt and pepper. Stir in the freshly grated Parmesan cheese and 2 tablespoons of minced fresh parsley. Remove from heat, divide the risotto into serving bowls, and keep warm until ready to serve.
  5. Prepare the Scallops: Rinse scallops under cool water and remove the side muscle if present. Pat them very dry with paper towels. Season all over with salt and pepper. Set aside minced garlic and parsley for the sauce.
  6. Sear the Scallops: Heat oil in a 12-inch cast iron skillet over high heat until smoking. Carefully arrange scallops in the pan, preferably around the perimeter where it is hottest. Sear undisturbed for 2 minutes per side until a golden crust forms.
  7. Make Lemon Butter Sauce: Remove scallops from the skillet and set aside. Remove skillet from heat and let it cool for 2 minutes. Optionally wipe pan clean. Return skillet to low heat and add 2 tablespoons butter, minced garlic, lemon juice from half a lemon, and fresh parsley. Stir occasionally until butter melts and sauce forms.
  8. Finish Cooking Scallops: Return scallops to the skillet on low heat and cook for an additional 30-90 seconds, spooning the lemon butter sauce over them frequently to coat and warm through.
  9. Serve: Divide scallops over the bowls of risotto. Drizzle with extra lemon butter sauce from the skillet, garnish with additional fresh parsley, and serve immediately with lemon wedges on the side.

Notes

  • Ensure scallops are very dry before searing to get a good crust.
  • Use freshly grated Parmesan cheese for the best flavor and melting quality.
  • Arborio and Carnaroli rice are preferred for creamy risotto texture.
  • Be patient when adding broth to the risotto; stirring helps release starches for creaminess.
  • The lemon butter sauce can be adjusted with more or less lemon juice depending on your taste.
  • If you prefer a vegetarian version, substitute chicken broth with vegetable stock and omit scallops.
  • Handle scallops gently to avoid breaking their delicate texture.

Keywords: Lemon Butter Scallops, Parmesan Risotto, Seafood Risotto, Seared Scallops, Italian Dinner, Elegant Dinner Recipe

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