Go Back
Homemade Lemon Butter Scallops over Creamy Parmesan Risotto photo

Lemon Butter Scallops over Creamy Parmesan Risotto

This Lemon Butter Scallops over Creamy Parmesan Risotto is a luxurious, restaurant-quality dish that’s surprisingly easy to prepare and full of bright, comforting flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sea scallops fresh, dry-packed
  • 2 tablespoons olive oil for searing the scallops
  • 2 tablespoons unsalted butter adds richness to scallops and sauce
  • 2 cloves garlic minced
  • 1 lemon juiced and zested
  • salt and pepper to taste
  • 1 cup Arborio rice
  • 4 cups chicken broth warmed
  • 1 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large skillet or sauté pan
  • Medium saucepan
  • Heavy-bottomed pot or deep skillet
  • Wooden spoon or silicone spatula
  • Microplane or grater
  • Measuring cups and spoons

Method
 

Prepare the Broth
  1. Begin by warming your chicken broth in a saucepan over low heat. Keeping it warm is crucial because adding cold broth to the rice will slow down the cooking process and affect the risotto’s texture.
Cook the Risotto
  1. In a heavy-bottomed pot or deep skillet, heat a tablespoon of olive oil over medium heat. Add the Arborio rice and toast for about 2 minutes, stirring constantly until the edges become translucent.
  2. Slowly ladle in the warm chicken broth, one cup at a time, stirring gently and waiting for the rice to absorb the liquid before adding more. Continue until the rice is tender but still has a slight bite, about 18-20 minutes.
Finish the Risotto
  1. Once the rice is cooked, stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Keep the risotto warm on low heat while you prepare the scallops.
Prepare and Sear the Scallops
  1. Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops, cooking without moving them for about 2 minutes per side until they develop a golden crust and are opaque in the center. Remove the scallops from the pan and set aside.
Make the Lemon Butter Sauce
  1. In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the lemon juice and zest, deglazing the pan and combining all the flavors. Season with a pinch of salt and pepper.
Plate and Serve
  1. Spoon the creamy Parmesan risotto onto plates and top with the seared scallops. Drizzle the lemon butter sauce over the scallops and finish with freshly chopped parsley for a bright, fresh touch. Serve immediately and enjoy the luxurious marriage of flavors.

Notes

  • Pat scallops dry thoroughly before searing to achieve a perfect golden crust and avoid steaming.
  • Gradually add warm broth to the risotto, stirring gently to release the starch for a creamy texture.
  • If risotto becomes too thick, stir in a little more warm broth or cream to loosen it up.
  • Cook garlic on medium heat carefully to avoid burning and maintain a fragrant sauce.
  • Try seasonal add-ins like peas, asparagus, or mushrooms to vary the flavor and texture throughout the year.