Lemon Butter Scallops Over Parmesan Risotto
Elegant Lemon Butter Scallops served over creamy Parmesan Risotto — a restaurant-quality meal made easy at home. Perfectly seared scallops, zesty lemon butter, and rich risotto come together in just 45 minutes.
Ingredients
For the Risotto
- 2 tablespoons butter
- 1 –2 shallots minced
- 2 –3 garlic cloves minced
- 2 cups mushrooms trimmed and cut into ½–1-inch pieces (shiitake, baby bella, or oyster)
- 1 cup arborio or carnaroli rice
- ½ cup white wine
- 5 –6 cups hot chicken or vegetable broth
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley minced (plus more for garnish)
- Salt and pepper to taste
For the Scallops
- 12 –16 jumbo sea scallops side muscle removed
- Salt and pepper to taste
- Oil for searing
For the Lemon Butter Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley minced
- Juice of ½ lemon
Instructions
- Make the Risotto
- Sauté aromatics: Heat butter in a large non-stick skillet over medium heat. Add shallots and garlic; cook 1–2 minutes until fragrant.
- Add mushrooms: Stir in mushrooms and cook 2 more minutes until softened.
- Toast the rice: Add the arborio rice, stirring constantly for 1 minute to coat in butter.
- Deglaze with wine: Pour in the white wine and cook 1 minute until mostly absorbed.
- Add broth gradually: Add hot chicken broth ½ cup at a time, stirring often and allowing most of the liquid to absorb before each addition. Continue until the rice is creamy and al dente (about 20 minutes).
- Finish with flavor: Stir in Parmesan cheese, parsley, salt, and pepper. Cover and keep warm while preparing the scallops.
- Sear the Scallops
- Prepare scallops: Pat scallops dry and season both sides with salt and pepper.
- Sear: Heat oil in a cast iron or stainless steel skillet over high heat. Once hot and slightly smoking, add scallops and cook 2 minutes per side, undisturbed, until golden brown. Remove and set aside.
- Make the Lemon Butter Sauce
- Deglaze the pan: Remove the skillet from heat for 1–2 minutes. Add butter, lemon juice, and parsley, stirring until melted and fragrant.
- Combine: Return scallops to the pan for 30–90 seconds, spooning butter over the top to glaze.
- Assemble
- Divide the risotto among serving bowls, top with seared scallops, and drizzle with the lemon butter sauce. Garnish with extra parsley and lemon wedges. Serve immediately.
Notes
Use hot broth: Adding cold broth will slow down the risotto’s cooking process. Keep broth warm over low heat.
Don’t overcrowd the scallops: Give them space to sear properly—otherwise, they’ll steam instead of caramelize.
Avoid rushing risotto: Patience gives the best texture—creamy, not mushy.
Storage: Store leftovers in the fridge for up to 2 days. Reheat gently with a splash of broth to loosen the risotto.
Wine substitute: You can replace white wine with extra broth and a teaspoon of lemon juice for acidity.
Cheese tip: Always use freshly grated Parmesan for the creamiest consistency.