This Lemon Butter Scallops Over Parmesan Risotto is a luxurious, restaurant-quality meal made easily at home. The seared scallops are tender and buttery, drizzled with a zesty lemon butter sauce, and served over creamy, cheesy Parmesan risotto. Perfect for a date night, special occasion, or when you just want to treat yourself to an indulgent yet simple dish!

Ingredients

For the Parmesan Risotto:

• 1 cup (200 g) Arborio rice
• 4 cups (960 ml) chicken or vegetable broth, warmed
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• ½ cup (120 ml) dry white wine (optional)
• ½ cup (50 g) grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp heavy cream (optional, for extra creaminess)

For the Lemon Butter Scallops:

• 1 lb (450 g) large sea scallops (patted dry)
• 2 tbsp butter
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley (for garnish)

Directions

Step 1: Make the Parmesan Risotto

1. In a large skillet or saucepan, heat butter and olive oil over medium heat.
2. Add the shallot and cook for 2 minutes until soft. Stir in the garlic and cook for 30 seconds.
3. Add the Arborio rice, stirring to coat with butter. Toast for 1-2 minutes, stirring constantly.
4. Pour in the white wine, stirring until mostly absorbed (about 2 minutes).
5. Gradually add the warm broth, ½ cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is creamy and tender (about 20 minutes).
6. Stir in the Parmesan cheese, salt, black pepper, and heavy cream (if using). Remove from heat and keep warm.

Step 2: Sear the Scallops

7. Pat the scallops dry with a paper towel and season with salt, black pepper, and paprika.
8. Heat butter and olive oil in a large skillet over medium-high heat.
9. Add the scallops in a single layer and sear for 2-3 minutes per side until golden brown. Do not move them while cooking to get a nice crust.
10. Remove from the skillet and set aside.

Step 3: Make the Lemon Butter Sauce

11. In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
12. Stir in the lemon juice and zest, scraping up any browned bits from the pan.
13. Return the scallops to the pan and spoon the sauce over them for 1 minute.

Step 4: Assemble and Serve

14. Spoon the Parmesan risotto onto plates or shallow bowls.
15. Arrange the seared scallops on top and drizzle with the lemon butter sauce.
16. Garnish with chopped parsley and serve immediately.

Notes

• Perfectly seared scallops: Ensure scallops are dry before searing to get a golden crust.
• Risotto consistency: If the risotto gets too thick, stir in a bit more warm broth before serving.
• Wine substitution: If you don’t want to use wine, replace it with extra broth and a splash of lemon juice.

Why This Recipe Works

The creamy risotto complements the crispy, tender scallops, while the lemon butter sauce adds the perfect bright and tangy balance. The combination of richness from the Parmesan and zesty freshness from the lemon makes this dish truly irresistible.

Conclusion

This Lemon Butter Scallops Over Parmesan Risotto is the ultimate elegant yet easy meal that’s perfect for impressing guests or treating yourself. With its silky risotto, perfectly seared scallops, and bright lemony finish, every bite is pure bliss. Try it today and enjoy a gourmet meal at home! 🍋🦐✨

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Lemon Butter Scallops Over Parmesan Risotto

This delightful recipe combines succulent scallops with creamy risotto, infused with a zesty lemon butter sauce.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 pounds scallops fresh or frozen
• 1 cup Parmesan cheese grated
• 1.5 cups Arborio rice
• 4 cups chicken broth warm
• 0.5 cup white wine
• 1 cup heavy cream
• 2 tablespoons butter unsalted
• 1 tablespoon lemon zest freshly grated
• 2 tablespoons olive oil

Instructions

 

Preparation Steps

• Heat olive oil in a large skillet over medium-high heat. Add scallops and sear until golden brown on each side, about 2-3 minutes per side. Remove from the skillet and set aside.
• In the same skillet, add butter and melt over medium heat. Stir in lemon zest and white wine, and cook until slightly reduced.
• Add Arborio rice to the skillet, stir to coat with butter and toast for about 1 minute. Gradually add chicken broth, one ladle at a time, stirring constantly until liquid is absorbed.
• Once rice is cooked and creamy, stir in Parmesan cheese and heavy cream. Season with salt and pepper to taste.
• Return scallops to the skillet with risotto and gently fold to combine and warm through.

Notes

Serve immediately with a garnish of fresh parsley, if desired.