Lemon Butter Scallops Over Parmesan Risotto Recipe

If you’re in the mood for a gourmet meal that combines the delicate flavors of scallops with the creamy goodness of Parmesan risotto, then this Lemon Butter Scallops Over Parmesan Risotto recipe is a perfect choice. It’s a delightful dish that’s sure to impress your taste buds and your guests.

Ingredients for Lemon Butter Scallops Over Parmesan Risotto

For this delectable dish, you will need the following ingredients:

For the Lemon Butter Scallops:

• 12 large sea scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Zest of one lemon
• Juice of one lemon
• Salt and black pepper to taste
• Fresh parsley, for garnish

For the Parmesan Risotto:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Chopped fresh chives, for garnish

Step-by-Step Preparation

Preparing the Parmesan Risotto

1. In a medium saucepan, heat the chicken or vegetable broth over low heat. You want to keep it warm but not boiling.
2. In a separate large saucepan, heat the olive oil and 2 tablespoons of butter over medium heat.
3. Add the chopped onion and minced garlic. Cook until they become translucent, about 2-3 minutes.
4. Stir in the Arborio rice and cook for an additional 2-3 minutes until the rice is lightly toasted.
5. Pour in the white wine and cook until it’s mostly absorbed by the rice.
6. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
7. Continue this process until the rice is tender and creamy, which should take about 18-20 minutes.
8. Stir in the grated Parmesan cheese, salt, and black pepper. Keep it warm while you prepare the scallops.

Cooking the Lemon Butter Scallops

1. Pat the scallops dry with a paper towel and season them with salt and black pepper.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the scallops and cook for about 2-3 minutes on each side, or until they turn golden brown and are cooked through.
4. Add the remaining 2 tablespoons of butter, lemon zest, and lemon juice to the skillet. Cook for an additional minute, spooning the sauce over the scallops.

Serving

1. Serve the Lemon Butter Scallops over a generous scoop of Parmesan risotto.
2. Garnish with fresh parsley and chopped chives.

Enjoy your gourmet delight, Lemon Butter Scallops Over Parmesan Risotto!

Tips for a Perfect Meal

• Use Arborio rice for the risotto as it is the best choice for creating a creamy texture.
• Ensure the scallops are dry before cooking to achieve a nice sear.

Conclusion

Lemon Butter Scallops Over Parmesan Risotto is a luxurious dish that brings together the tenderness of scallops, the creaminess of Parmesan risotto, and the bright zing of lemon. It’s a restaurant-quality meal that you can easily prepare at home to impress your loved ones or treat yourself to a culinary delight.

Source: kitchenswagger.com

Yield: 8

Snickerdoodle Cream Cheese Apple Pie

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Imagine the classic flavors of a snickerdoodle cookie, creamy cheesecake, and spiced apple pie all coming together in one delightful dessert. That's what you get with a Snickerdoodle Cream Cheese Apple Pie! This pie is a perfect blend of textures and flavors, making it an instant hit at any gathering or family dinner. If you love the comforting taste of cinnamon, the richness of cream cheese, and the tart sweetness of apples, this recipe is for you.

Prep Time 30 minutes

Cook Time 35 minutes

Ingredients

• one-1lb 1.5 oz pouch Snickerdoodle Cookie Mix
• 1/2 cup butter,softened
• Cream Cheese Filling:
• 1 eight ounce package cream cheese, softened
• 1/4 cup sugar
• 1 Tablespoon flour
• 1 Teaspoon vanilla
• 1 egg
• 11/4 cups apple pie filling, chopped
• 1/2 Teaspoon cinnamon

Instructions

Preheat the oven to 350 degrees. Grease a 9 inch glass pie plate.

Place the pouch of cookie mix into a large bowl. Add the 1/2 cup butter, work with a pastry blender until you have crumbs. Press about 2 cups of the crumbs into to the bottom and up the sides of the pie plate. Bake 10 minutes. Set aside.

Add 1 Tablespoon melted butter to the remaining crumbs, toss to combine. 

Beat the cream cheese in a medium bowl until smooth, add the sugar and flour. Mix until well incorporated. Add vanilla and egg, beat until the batter is smooth.

Place the apple pie filling into a small bowl, add the 1/2 Teaspoon cinnamon, stir to combine.

Spread the creamed cheese mixture into the bottom of the cookie crust. Spoon the chopped up canned apples over the cream cheese layer.  Try to get more of the apple and less of the thickened filling onto the top of the cream cheese. 

Sprinkle the crumble mixture over the apples evenly. Bake about 35 minutes or until top is golden brown. Let cool completely, refrigerate the pie at least 3 hours before serving.