Lemon Butter Scallops Over Parmesan Risotto
550kcal
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.
- 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.
For the Risotto
- 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
How to Make Lemon Butter Scallops Over Parmesan Risotto
- 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.
Nutrition
Serving1servingCalories550kcalCarbohydrates45gProtein30gFat25gSaturated Fat10gPolyunsaturated Fat2gMonounsaturated Fat8gCholesterol90mgSodium800mgPotassium600mgFiber2gSugar1gVitamin A400IUVitamin C5mgCalcium250mgIron2mg