Lemon Butter Scallops Over Parmesan Risotto Recipe

There’s something downright magical about perfectly seared scallops paired with a creamy, rich risotto. And when you combine both with a tangy lemon butter sauce? Absolute perfection. This recipe for Lemon Butter Scallops Over Parmesan Risotto is one I pull out when I really want to impress but don’t want to spend hours in the kitchen (and let’s be honest, who really does?). It’s the kind of dish that feels like an indulgent treat at a fancy restaurant but can be made right at home without too much fuss.

The contrast of the buttery, slightly caramelized scallops with the luscious parmesan risotto is the kind of flavor combination that makes you wonder why you haven’t been making this dish on repeat. And that’s before you drizzle it all with a zingy lemon butter sauce, which brightens up the whole thing. If you’re like me, you’ll have a hard time resisting sneaking a scallop straight from the pan. (Pro tip: serve with extra lemon wedges. Trust me, it’s all about that tang!)

this RECIPE

A Recipe with History (and a Personal Twist)

I first fell in love with scallops after a visit to a coastal town where they were pulled fresh from the sea. You can’t beat the taste of seafood when it’s that fresh! But when I got back home and tried to replicate that simple seaside dish, my scallops were either overcooked or lacking that perfect golden crust. (Oops, we’ve all been there.) After several attempts, I finally cracked the code with this lemon butter scallops recipe. It’s all about drying the scallops properly and cooking them on super high heat for just a couple of minutes per side. Paired with risotto, it quickly became my go-to for when I want to feel a little fancy.

The Origins of Risotto and Seared Scallops

Risotto is an Italian classic, known for its creamy texture, achieved by gradually adding liquid to the rice as it cooks. Originally from Northern Italy, particularly from regions like Piedmont and Veneto, risotto has evolved over centuries. Traditionally made with short-grain rice varieties like Arborio, it’s been the foundation for many variations with ingredients ranging from seafood to mushrooms.

Scallops, on the other hand, have been a delicacy since ancient times. Their sweet, delicate flavor made them a prized catch. Pairing them with risotto, however, feels like a more modern twist—a mash-up of Italian technique with the simple elegance of seared scallops.

Let’s Talk Ingredients: Quality Over Quantity

For a dish like this, it’s all about using the best ingredients you can find.

• Scallops: Fresh jumbo sea scallops are the star here. They should smell like the ocean—not fishy—and be slightly firm to the touch. If fresh isn’t an option, frozen is totally fine, just make sure to defrost them thoroughly in the fridge and pat them dry before searing.
• Arborio rice: This short-grain rice is the key to that creamy, signature risotto texture. While Arborio is my go-to, you can also use Carnaroli or Vialone Nano if you can find them—they have even more starch, making the risotto extra creamy.
• Mushrooms: You can use any mix of mushrooms you love—shiitake, baby bella, oyster, or chanterelle all add a lovely umami depth to the risotto. If you’re out of mushrooms, feel free to skip them or add a handful of spinach instead.
• Parmesan cheese: Always go for freshly grated Parmesan. Pre-grated versions just don’t have the same depth of flavor. Plus, the freshly grated cheese melts smoother into the risotto, adding that extra layer of creamy richness.
• White wine: Use a dry white wine, something you’d actually enjoy drinking. Avoid the “cooking wine” sold at grocery stores—they tend to be too salty and lack the brightness a good wine adds. If wine isn’t your thing, just add extra chicken broth instead.
• Butter and lemon: The lemon butter sauce here really brings everything together. That zing from the lemon is key to balancing the richness of the risotto and scallops.

Kitchen Gear You’ll Need (and What You Can Skip)

For this dish, a few key tools make all the difference:

• A cast-iron skillet: You’ll want a heavy skillet for the scallops to get that nice, golden sear. Cast iron holds heat well, which helps with the browning. If you don’t have one, any heavy-bottomed skillet will work, but non-stick pans tend not to give as good a crust.
• A ladle: For adding broth to the risotto slowly, a ladle makes it easy to control how much you’re adding without flooding the pan.
• A wide, deep pan for the risotto: A wide pan helps the liquid evaporate evenly and allows for easy stirring. A sauté pan or a large skillet with high sides works perfectly.

Step-by-Step: Making Lemon Butter Scallops and Parmesan Risotto

Start with the risotto

1. Sauté the shallots and garlic: In a large pan, melt the butter over medium heat. Add your minced shallot and garlic, letting them soften for 1-2 minutes. The smell of garlic hitting butter? Heavenly.
2. Add the mushrooms: Toss in the mushrooms and cook for a couple more minutes until they release their moisture and start to brown slightly.
3. Toast the rice: Stir in the Arborio rice and cook for about a minute. This toasting step helps the rice maintain its structure during the slow cooking process.
4. Deglaze with wine: Pour in the white wine and simmer for another minute until it’s mostly absorbed. This is when you’ll start to see the rice getting creamy.
5. Slowly add the broth: This is where the magic happens. Add the warm chicken broth about ½ cup at a time, stirring constantly. You want the rice to absorb the broth before adding more. This step takes about 30-40 minutes, but it’s worth it.
6. Finish with Parmesan and parsley: Stir in the Parmesan cheese and parsley once the rice is fully cooked and creamy. Season generously with salt and pepper.

Now, onto the scallops!

1. Prep the scallops: Rinse the scallops and pat them dry (seriously, make sure they’re super dry). Season with salt and pepper.
2. Sear the scallops: Heat oil in your skillet until it’s just about smoking. Add the scallops and cook for 2 minutes on each side without touching them. You’ll know they’re ready to flip when they release easily from the pan and have a nice golden crust.
3. Make the lemon butter sauce: Remove the scallops from the pan, lower the heat, and add butter, lemon juice, and parsley to the skillet. Let it melt together into a silky sauce, then return the scallops to the pan, spooning the sauce over them.

Variations to Try (Because We All Like a Twist!)

• Vegan version: Swap the butter for a plant-based alternative and use vegetable broth instead of chicken. For the risotto, stir in nutritional yeast instead of Parmesan for a cheesy flavor.
• Gluten-free option: Good news—this recipe is naturally gluten-free! Just double-check that your chicken broth doesn’t contain any hidden gluten.
• Seafood mix: If you love variety, add shrimp or even crab meat to the scallops for a seafood extravaganza.
• Seasonal twists: In the summer, stir in fresh peas or asparagus into the risotto. In the fall, try butternut squash or pumpkin for a warm, cozy vibe.

Presentation Ideas: A Feast for the Eyes

When serving this dish, I like to plate the risotto in shallow bowls, making a little nest for the scallops on top. Drizzle the lemon butter sauce over everything, and garnish with extra parsley for a pop of color. Don’t forget those lemon wedges for an extra squeeze of brightness at the table. Serve with a crisp green salad or roasted vegetables for a complete meal.

What to Drink with Lemon Butter Scallops?

I’m a big fan of pairing seafood with white wine. A crisp, chilled Sauvignon Blanc or a buttery Chardonnay would work beautifully. If wine’s not your thing, a cold sparkling water with a lemon slice keeps things refreshing.

Storing and Reheating Tips

If you’re lucky enough to have leftovers, store the risotto and scallops separately in airtight containers in the fridge for up to 2 days. To reheat, gently warm the risotto in a pan with a little extra broth or water to loosen it up. For the scallops, sear them quickly in a hot pan to avoid overcooking.

Scaling the Recipe

For a larger crowd, you can easily double the risotto recipe, but keep in mind that cooking time might increase slightly as you’ll need to add more broth. When it comes to the scallops, make sure not to overcrowd the pan—you want them to sear, not steam.

A Few Common Mistakes (And How to Avoid Them)

• Overcooking the scallops: Searing for more than 2 minutes per side can make them rubbery. Keep an eye on the clock!
• Too much broth at once: Adding broth too quickly to the risotto can make it soupy. Be patient, and add it gradually.

Go Ahead, Make This Recipe Yours!

This recipe for lemon butter scallops over Parmesan risotto is meant to be played with—add your favorite veggies, swap out ingredients, and make it your own. You’ll love how it comes together with that perfect blend of savory, creamy, and tangy.

FAQs

1. Can I use bay scallops instead of sea scallops?
Sure! Just adjust the cooking time since bay scallops are smaller—they’ll only need about 1 minute per side.

2. Do I have to use wine in the risotto?
Not at all! You can skip the wine and just use more broth.

3. How do I know when the scallops are done?
They should be opaque all the way through and have a golden crust on the outside.

4. Can I make the risotto ahead of time?
Risotto is best fresh, but you can make it a few hours ahead and reheat with a little broth to refresh the texture.

5. What can I substitute for Parmesan cheese?
Pecorino Romano is a great alternative, but it’s a bit saltier, so adjust your seasoning accordingly.

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