There’s something truly special about a comforting dish that feels both elegant and fulfilling. As the sun sets and the kitchen lights warm up, I find myself craving a bowl of creamy goodness topped with perfectly seared scallops. Enter my Lemon Butter Scallops Over Parmesan Risotto—an exquisite blend of flavors that transports you straight to a cozy seaside bistro.
The golden crust on each scallop is a delightful surprise that pairs beautifully with the rich, cheesy risotto infused with the brightness of lemon. Perfect for a special occasion or a weekday pick-me-up, this meal requires minimal effort while maximizing flavor and presentation.
Imagine serving this to your loved ones, garnished with fresh parsley and a drizzle of zesty lemon butter. You’ll create an unforgettable dining experience that transforms your kitchen into a culinary haven. Let’s dive into this easy yet impressive recipe that’s bound to become a favorite, bringing you joy and satisfaction with every bite!
Why You'll Love This Lemon Butter Scallops Over Parmesan Risotto
- This recipe is incredibly easy to make, allowing you to impress your guests with minimal effort.
- The flavor combination of seared scallops, creamy risotto, and zesty lemon butter creates a dish that is bursting with freshness and richness.
- Its versatility means you can serve it for a romantic dinner or a festive gathering, making it perfect for any occasion.
- The stunning presentation, topped with fresh parsley and a drizzle of sauce, will have everyone in awe before they even take a bite.
Lemon Butter Scallops Over Parmesan Risotto Ingredients
For the Scallops
- 1 pound sea scallops – these delicious bites of the ocean are perfect for searing.
- 2 tablespoons olive oil – adds a rich flavor and helps create a lovely crust on the scallops.
- 2 tablespoons unsalted butter – brings a luxurious richness to the dish, enhancing the seafood’s natural flavor.
- 2 cloves garlic – fresh garlic adds a fragrant kick to the lemon butter sauce.
- 1 tablespoon lemon juice – brightens the dish and complements the sweetness of the scallops.
- Zest of 1 lemon – provides an aromatic burst of citrus that elevates the dish.
- Salt and pepper – essential for seasoning, use to taste.
- Fresh parsley (for garnish) – not only adds a pop of color but also freshens up the palate.
For the Risotto
- 1 cup Arborio rice – this short-grain rice is key for creating that creamy risotto texture.
- 4 cups chicken or vegetable broth – warm broth gradually adds flavor and creaminess to the rice.
- 1/2 cup dry white wine – optional but gives a depth of flavor; choose a wine you’d enjoy sipping!
- 1 small onion – finely chopped, it brings sweetness and depth when sautéed.
- 2 cloves garlic – minced, for a fragrant background that enhances the creamy risotto.
- 1/2 cup grated Parmesan cheese – key in creating that rich, velvety texture in the dish.
- 2 tablespoons unsalted butter – stirred in at the end for extra creaminess and flavor.
- Salt and pepper – season to taste to ensure a perfectly balanced risotto.
The combination of these ingredients will make the standout dish of Lemon Butter Scallops Over Parmesan Risotto that’s simple yet elegant!
How to Make Lemon Butter Scallops Over Parmesan Risotto
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Sauté the Onion: In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped onion and sauté until translucent, about 3–4 minutes. Follow with the minced garlic for an additional minute, letting the aroma fill your kitchen!
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Toast the Rice: Add the Arborio rice to the saucepan and stir for about 2 minutes. This toasting step will give the rice a nice, nutty flavor that enhances the dish’s overall taste.
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Deglaze with Wine: If using, pour in the dry white wine and stir until it’s mostly absorbed by the rice. This adds an extra layer of flavor to your risotto, making it that much more delicious!
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Add Broth Gradually: Begin adding the warmed chicken or vegetable broth, one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before the next is added. Continue this process until the rice is creamy and al dente, about 18–20 minutes.
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Finish the Risotto: Once the rice is cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat, covering it to keep warm while you prepare the scallops.
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Prepare the Scallops: Pat the scallops dry with paper towels and season both sides with salt and pepper. This step is crucial for achieving a beautiful golden crust!
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Sear the Scallops: In a large skillet over medium-high heat, add the olive oil and remaining 2 tablespoons of butter. Once the butter is melted and bubbling, gently place the scallops in the skillet.
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Cook Until Golden: Cook the scallops for about 2–3 minutes on each side, without moving them. They should be golden brown and opaque in the center when perfectly cooked.
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Add Lemon Flavor: In the last minute of cooking, add the minced garlic, lemon juice, and lemon zest to the skillet. Spoon the luscious sauce over the scallops as they finish cooking to infuse them with flavor.
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Plate the Dish: Spoon the creamy Parmesan risotto onto plates or a serving platter. Top with the seared scallops and drizzle the fragrant lemon butter sauce over them.
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Garnish and Serve: Sprinkle with chopped fresh parsley for a vibrant touch before serving. This final flourish not only enhances the look but also adds a fresh bite!
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Enjoy Immediately: Serve this delightful dish right away to savor the amazing textures and flavors at their peak.
Optional: For added crunch, consider topping with toasted pine nuts.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Lemon Butter Scallops Over Parmesan Risotto
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to revive the risotto’s creaminess.
Freezer: Although not ideal, you can freeze the risotto without scallops for up to 2 months. Thaw overnight in the fridge before reheating, adding more broth as needed for creaminess.
Scallops: It’s best to enjoy scallops fresh, but if you must freeze them, do so before cooking. Wrap tightly in plastic wrap and freeze for up to 1 month.
Reheating: When reheating scallops, do so gently in a skillet over medium-low heat to prevent rubberiness. They should be heated until just warm and still tender.
Lemon Butter Scallops Variations
Feel free to get creative and make this dish your own—each twist can enhance the deliciousness in a unique way!
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Spicy Twist: Add a pinch of red pepper flakes to the butter and lemon sauce for a zesty kick that complements the scallops beautifully. Heat lovers will appreciate this vibrant addition!
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Herbed Delight: Mix in fresh herbs like thyme or dill into the sauce for a fragrant layer of flavor. These herbs pair perfectly with both the seafood and the creamy risotto.
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Dairy-Free: Substitute the Parmesan cheese with nutritional yeast and use a plant-based butter to create a creamy risotto without dairy. You won’t miss the cheese!
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Mushroom Magic: Sauté sliced mushrooms in the skillet before adding the scallops for an umami-rich booster. Their earthy flavor blends perfectly with the brightness of the lemon!
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Citrus Fusion: Experiment with lime or orange juice and zest in place of some of the lemon for a refreshing citrus flavor that’s lively and bright.
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Nutty Crunch: Serve with toasted slivered almonds or pine nuts sprinkled on top for an added crunch as well as a delightful nutty flavor contrast. Texture takes this dish to the next level!
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Wine Swap: Use a splash of lemon-infused olive oil in place of white wine for the risotto for a deeper lemon flavor that elevates the whole dish. Cooking is all about discovery!
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Veggie Boost: Add some steamed peas or asparagus to the risotto halfway through cooking for a burst of color and nutrition that complements the scallops effortlessly.
Each variation transforms this classic recipe into a personal masterpiece, inviting you to explore the flavors you love most!
Make Ahead Options
These Lemon Butter Scallops Over Parmesan Risotto are perfect for meal prep enthusiasts! You can prepare the risotto up to 3 days in advance. Simply cook it until al dente, allow it to cool, then refrigerate in an airtight container. When you’re ready to serve, reheat the risotto gently, stirring in a splash of broth to restore its creamy texture. As for the scallops, they can be seasoned and stored in the refrigerator for up to 24 hours. When it’s time to enjoy your meal, simply sear the scallops as per the recipe. This will ensure that the scallops remain just as delicious while saving you precious time on busy weeknights!
What to Serve with Lemon Butter Scallops Over Parmesan Risotto?
Imagine a table set for a perfect dinner where every bite dances on your palate. There’s nothing like a delightful meal that comes together harmoniously, accentuating the fresh flavors of your centerpiece dish.
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Light Arugula Salad: This peppery salad topped with vinaigrette balances the richness of risotto with its crisp freshness.
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Garlic Bread Knots: Soft and buttery, these knots are perfect for dipping into the leftover lemon butter sauce on your plate.
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Sautéed Asparagus: Tender asparagus drizzled with olive oil adds a vibrant green touch and a slight crunch that complements the creamy risotto.
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Roasted Cherry Tomatoes: Their sweetness enhances the dish’s citrus notes while bringing a juicy burst that contrasts the creamy texture.
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Chardonnay: A glass of chilled Chardonnay elevates the dining experience, echoing the wine used in the risotto and enhancing the flavors of the scallops.
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Lemon Sorbet: A refreshing palate cleanser, this sorbet harmonizes with the zesty lemon notes, perfect for concluding a luxurious meal.
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Herbed Couscous: Fluffy couscous, lightly seasoned with parsley and lemon, makes for a lovely grain alternative that partners beautifully with scallops.
Serve these delightful sides and drinks to transform your dining experience into a moment of gastronomic pleasure, ensuring each flavor adorns the plate.
Chef's Helpful Tips
- When making Lemon Butter Scallops Over Parmesan Risotto, ensure you pat the scallops dry before seasoning to achieve a perfect golden crust.
- A common mistake is to crowd the scallops in the skillet; give them enough space so they sear instead of steam.
- For the risotto, stir continuously when adding the broth to help release the rice’s starch, which creates a creamy texture.
- Remember to keep your broth warm; adding cold broth can extend cooking time and alter the final consistency of the risotto.
Lemon Butter Scallops Over Parmesan Risotto Recipe FAQs
How do I select the best sea scallops?
Absolutely! When selecting sea scallops, look for ones that are firm and have a slightly sweet aroma of the ocean. Avoid scallops with dark spots or strong fishy odors. Fresh scallops should be translucent, with a creamy color and a smooth surface.
How should I store leftovers of Lemon Butter Scallops Over Parmesan Risotto?
Very easy! Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you reheat the risotto, add a splash of broth to bring back that creamy texture and warmth.
Can I freeze the risotto or scallops?
Certainly! It’s best to freeze the risotto without scallops for up to 2 months. To freeze, let it cool completely, then transfer it to a freezer-safe container. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stove, adding more broth as needed for creaminess. As for scallops, you can freeze them raw before cooking. Wrap them tightly in plastic wrap and freeze for up to 1 month.
What should I do if my risotto is too thick while cooking?
If your risotto becomes too thick while cooking, don’t panic! Just add more warmed broth, a ladle at a time, stirring continuously until you reach your desired consistency. The goal is for it to be creamy but still hold its shape—tweaking as you go is part of the fun!
Are there any dietary considerations I should be aware of for this recipe?
Great question! This dish contains seafood and dairy, which may be a concern for those with allergies or lactose intolerance. If you’re cooking for someone with these dietary restrictions, consider substituting the scallops with grilled vegetables and using a dairy-free cheese alternative. Another option is to use coconut milk in the risotto for a delicious yet different flavor!
What type of wine is best for the risotto?
I recommend using a dry white wine like Sauvignon Blanc or Pinot Grigio to enhance the flavor of your risotto. Choose a wine you enjoy sipping on, as its subtle notes will positively influence the dish. If you prefer to skip the wine altogether, simply replace it with additional broth.
Lemon Butter Scallops Over Parmesan Risotto
Ingredients
- 1 pound sea scallops these delicious bites of the ocean are perfect for searing.
- 2 tablespoons olive oil adds a rich flavor and helps create a lovely crust on the scallops.
- 2 tablespoons unsalted butter brings a luxurious richness to the dish.
- 2 cloves garlic fresh garlic adds a fragrant kick to the lemon butter sauce.
- 1 tablespoon lemon juice brightens the dish and complements the sweetness of the scallops.
- 1 unit Zest of lemon provides an aromatic burst of citrus.
- Salt and pepper essential for seasoning, use to taste.
- Fresh parsley for garnish.
- 1 cup Arborio rice key for creating that creamy risotto texture.
- 4 cups chicken or vegetable broth warm broth gradually adds flavor and creaminess to the rice.
- 1/2 cup dry white wine optional but gives a depth of flavor.
- 1 small onion finely chopped for sweetness.
- 2 cloves garlic minced for a fragrant background.
- 1/2 cup grated Parmesan cheese key in creating that rich, velvety texture.
- 2 tablespoons unsalted butter stirred in at the end for creaminess.
- Salt and pepper season to taste.
Method
- In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add the Arborio rice to the saucepan and stir for about 2 minutes.
- If using, pour in the dry white wine and stir until it’s mostly absorbed by the rice.
- Begin adding the warmed chicken or vegetable broth, one ladle at a time, stirring frequently. Continue until the rice is creamy and al dente, about 18–20 minutes.
- Once the rice is cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Pat the scallops dry with paper towels and season both sides with salt and pepper.
- In a large skillet over medium-high heat, add the olive oil and remaining 2 tablespoons of butter. Once melted, gently place the scallops in the skillet.
- Cook the scallops for about 2–3 minutes on each side, until golden brown.
- In the last minute of cooking, add the minced garlic, lemon juice, and lemon zest to the skillet.
- Spoon the creamy Parmesan risotto onto plates or a serving platter. Top with the seared scallops and drizzle the lemon butter sauce over them.
- Sprinkle with chopped fresh parsley for a vibrant touch before serving.
- Serve this delightful dish right away.
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