Lemon Butter Scallops Over Parmesan Risotto Recipe

I’m a sucker for scallops. There’s just something about that perfect sear on the outside while keeping the inside buttery, tender, and melt-in-your-mouth delicious. Pair them with a rich, creamy Parmesan risotto, and you’ve got a dish that feels like something straight out of a fancy restaurant, but it’s totally doable at home! The bright lemon butter sauce adds a fresh, zesty touch, making this meal feel like a special occasion even if it’s a regular Tuesday night. Let’s dive into this, shall we?

this RECIPE

🍋 A moment of culinary bliss: my first bite of scallops and risotto

I still remember the first time I tried scallops paired with risotto. It was one of those rare nights where everything felt just right. The kids were asleep early, the house was quiet, and I had a glass of sparkling water in hand. I remember the smell of the butter browning, the way the scallops sizzled when they hit the pan, and that little splash of lemon bringing everything together. The creamy risotto paired with the crispy, golden scallops was pure bliss. After that meal, it was clear that scallops and risotto were a match made in heaven, and I couldn’t wait to make it again.

The origin story: risotto and scallops, a timeless duo

While scallops have been a staple in many coastal cuisines for centuries, risotto has its roots in Northern Italy. This creamy rice dish has evolved over time, traditionally made with broth, Parmesan, and a whole lot of stirring. Its creamy texture makes it a perfect base for all sorts of toppings, but scallops are one of my favorites. The contrast between the crispy seared scallops and the rich, cheesy risotto is what makes this dish so special. The addition of a lemon butter sauce is a twist that adds brightness to the rich flavors, creating a balance that’s hard to resist.

Let’s talk ingredients: the heroes of this dish

Scallops

The star of the show here. When buying scallops, always opt for “dry” scallops, meaning they haven’t been soaked in preservatives, which can affect the sear. The fresher, the better! If you can’t find jumbo sea scallops, medium-sized ones work too—just adjust the cooking time slightly.

Arborio rice

Arborio rice is essential for risotto because of its high starch content, which creates that creamy texture we all crave. If you’re in a pinch, Carnaroli rice is an excellent substitute, as it’s often considered even creamier than Arborio.

Parmesan cheese

Please, don’t skimp here. Freshly grated Parmesan is non-negotiable. It adds the perfect salty, umami flavor to the risotto. If you’re lactose-intolerant or vegan, nutritional yeast can give a similar flavor without the dairy.

Mushrooms

I love mixing up my mushroom choices—shiitake, baby bella, or oyster mushrooms all work beautifully. They add an earthy depth that complements the richness of the risotto and scallops.

Lemon butter sauce

The sauce is simple: butter, lemon juice, and parsley. Fresh lemon juice brightens up the dish, cutting through the richness of the butter and scallops.

Kitchen gear: what you need (and what you can totally skip)

To make this dish seamless, having the right tools is helpful but not over-complicated. A 12-inch cast iron skillet is perfect for getting that golden crust on the scallops, but any heavy-bottomed skillet will work if you don’t have cast iron. A non-stick pan for the risotto is ideal because it prevents the rice from sticking, and you’ll want a good ladle for adding the broth to the risotto, bit by bit. If you don’t have a ladle, no worries—a measuring cup works just as well. Lastly, a microplane for grating your Parmesan ensures it melts smoothly into the risotto.

Step-by-step: my foolproof method (with a few hard-learned lessons)

Making the risotto

1. Start with the aromatics – In your non-stick pan, melt 2 tablespoons of butter over medium heat. Add minced shallots and garlic. You’ll only need a minute or two for them to soften. Keep an eye on the garlic—burned garlic is bitter, and we don’t want that.
2. Add mushrooms – Toss in your mushrooms, cooking for another 1-2 minutes. The goal is to soften them just enough to release their earthy flavors.
3. Toast the rice – Stir in the Arborio rice and let it toast for about a minute. This helps the grains hold their texture during cooking.
4. Slowly add the broth – Here’s where patience comes in. Add your warm chicken broth ½ cup at a time. Stir frequently and allow the rice to absorb most of the liquid before adding more. This part takes time—30-40 minutes—but trust me, it’s worth it. You’ll know it’s done when the rice is tender and creamy.
5. Season and stir in Parmesan – Once the risotto is creamy and smooth, season generously with salt and pepper. Stir in the Parmesan and parsley. Taste as you go—you might need a touch more salt.

Cooking the scallops

1. Pat the scallops dry – This is critical for getting that perfect golden crust. If the scallops are wet, they’ll steam rather than sear.
2. Sear to perfection – Heat oil in your cast iron skillet until it’s just smoking. Add the scallops and let them sear for 2 minutes per side. Don’t touch them while they’re cooking—that’s how you get that gorgeous crust!
3. Lemon butter sauce – Once the scallops are done, remove them from the pan and lower the heat. Add butter, lemon juice, and parsley, stirring until melted. Return the scallops to the pan for a final kiss of heat and drizzle them with the sauce.

Recipe variations: mix it up!

1. Vegan – Swap out the scallops for seared king oyster mushrooms or tofu. Use vegetable broth in place of chicken broth, and substitute nutritional yeast for Parmesan.
2. Gluten-free – Good news! This dish is naturally gluten-free, so no modifications are needed.
3. Low-carb – For a low-carb twist, swap the risotto for cauliflower “rice.” The texture will be a little different, but it’s a lighter option that still pairs beautifully with the scallops.
4. Seasonal twists – In the fall, I love adding roasted butternut squash to the risotto. It adds a slight sweetness that contrasts beautifully with the savory scallops. In summer, try adding fresh peas or asparagus.

Presentation ideas: impress your guests

Serve this dish in shallow bowls, allowing the scallops to sit beautifully atop a bed of creamy risotto. Drizzle the lemon butter sauce generously over the scallops, and garnish with extra parsley for that pop of green. A side of roasted asparagus or a light mixed green salad complements the richness of the dish. And for a little extra flair, sprinkle some lemon zest on top before serving!

beverage pairings

For a refreshing drink, try a sparkling water with a splash of fresh lemon. The citrus mirrors the lemon in the dish and helps cut through the richness of the butter and Parmesan. If you want something more robust, a chilled iced green tea with a hint of honey works beautifully—it’s light and refreshing, balancing the flavors on the plate. A cucumber-mint mocktail would also bring a nice, cooling contrast to the rich risotto and scallops.

Storing and reheating tips

If you have leftovers (which rarely happens around here), you can store the risotto and scallops separately in airtight containers in the fridge for up to 2 days. To reheat the risotto, add a splash of chicken broth or water to loosen it up, and warm it gently on the stovetop. For the scallops, it’s best to warm them briefly in a hot skillet rather than the microwave, which can make them rubbery. Add a little more butter to keep them moist during reheating.

Adjusting for more or fewer servings

This recipe easily scales up or down. If you’re cooking for two, halve the ingredients, but keep the cooking times about the same. For a crowd, double everything! Just make sure not to overcrowd the pan when searing scallops—cook them in batches if necessary, so they still get that golden crust.

Wrapping it up: a dish worth sharing

There’s something so satisfying about creating a meal that’s restaurant-quality right in your own kitchen. This lemon butter scallops over Parmesan risotto is one of those dishes that looks impressive but is actually very achievable with a little patience. The creamy risotto paired with the fresh, zesty scallops makes this a meal to remember. I hope you enjoy making (and eating!) this as much as I do. And don’t be afraid to put your own twist on it—you might just discover a new favorite version!

FAQs

1. Can I use frozen scallops?
Yes, just be sure to thaw them completely and pat them dry before searing to get that golden crust.

2. What can I substitute for Arborio rice?
Carnaroli rice is an excellent substitute. If you don’t have either, any short-grain rice will work, though the texture may vary slightly.

3. How do I know when the risotto is done?
The rice should be tender but still have a slight bite to it, and the consistency should be creamy, not soupy.

4. Can I use pre-grated Parmesan?
I highly recommend grating it fresh for the best texture and flavor, but in a pinch, pre-grated can work.

5. Can I make this ahead of time?
You can prep the risotto and scallops ahead, but it’s best to cook the scallops right before serving to keep them fresh and tender.

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