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Lemon Butter Scallops over Parmesan Risotto Recipe
Ash Tyrrell

Lemon Butter Scallops Over Parmesan Risotto Recipe

I have to say, the first time I made this dish, I felt like I had brought a little slice of restaurant-quality magic into my own kitchen. The buttery, golden scallops paired with the zesty lemon drizzle and the creamy, cheesy risotto.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Large sea scallops 1 pound: For that tender texture and slightly sweet flavor. Pat them dry before cooking for the best sear.
  • Olive oil 2 tablespoons: Helps sear the scallops and sauté the onion perfectly.
  • Unsalted butter 4 tablespoons: Creates that deliciously buttery sauce.
  • Lemon zest 1 teaspoon: Adds a bright, citrusy aroma to the dish.
  • Lemon juice 1 tablespoon: Balances the creaminess and richness of the flavors.
  • Salt and black pepper to taste: A simple seasoning that enhances the ingredients.
  • Arborio rice 1 cup: Essential for a creamy, luxurious risotto. Don’t substitute with regular rice.
  • Chicken or vegetable broth 4 cups: Warm the liquid for a smooth risotto consistency.
  • Dry white wine ½ cup: For flavor depth. Pick something fruity and crisp.
  • Parmesan cheese ½ cup, grated: Always grate it fresh; it melts better and tastes superior.
  • Onion ½ cup, finely chopped: Adds flavor to the risotto base.
  • Garlic 2 cloves, minced: A key part of the risotto’s flavor foundation.
  • Fresh parsley 2 tablespoons, chopped: A garnish that adds freshness and color.
  • Fresh chives 1 tablespoon, chopped: A mild oniony garnish to lift the risotto.

Method
 

  1. Start by heating your broth in a saucepan over low heat. Meanwhile, in a large saucepan, heat olive oil and butter, then sauté chopped onion and garlic until fragrant and soft. Add the Arborio rice, letting it toast slightly to add a nutty aroma. Stir in the white wine and allow it to evaporate. Then, gradually ladle warm broth into the rice, stirring constantly. This step releases the starches, giving you creamy, dreamy risotto. Once the rice is tender and most of the liquid is absorbed, stir in grated Parmesan cheese. Season with salt and pepper to taste.
  2. Pat the scallops completely dry to ensure a golden crust, then season well with salt and pepper. Heat olive oil in a hot skillet over medium-high heat. Add scallops in a single layer, ensuring they don’t touch. Cook for 2-3 minutes per side until golden and cooked through. Finish by adding butter, lemon juice, and lemon zest to the skillet, spooning the melted buttery sauce over the scallops as they cook. This creates an incredibly flavorful glaze.
  3. Spoon the creamy Parmesan risotto onto warm plates, creating a bed for the scallops. Top the risotto with the seared scallops and drizzle the zesty lemon butter sauce over everything. Garnish with fresh parsley, chives, and a sprinkle of additional Parmesan. Serve immediately while warm and full of heavenly aromas.

Notes

  • Dry your scallops well to avoid steaming and to get a perfect crust.
  • Keep stirring your risotto to create that signature creamy texture. It’s a rewarding arm workout too!
  • Don’t overcrowd the skillet when cooking scallops, as this traps steam and prevents browning.
  • Always use fresh lemon for the sauce. The vibrant flavor makes all the difference.