HomeDinnerLemon Butter Scallops Over Parmesan Risotto Recipe

Lemon Butter Scallops Over Parmesan Risotto Recipe

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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.

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Ingredients for Lemon Butter Scallops Over Parmesan Risotto

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

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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
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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

Lemon Butter Scallops Over Parmesan Risotto Recipe

Lemon Butter Scallops Over Parmesan Risotto Recipe

Yield: 3
Prep Time: 15 minutes
Cook Time: 30 minutes

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

  • 8 large/jumbo sea scallops, side muscle removed
  • 2 cups mushrooms, cleaned, trimmed, and cut into 1/2- to 1-inch pieces (shiitake, baby bella, chanterelle, white, or oyster are good)
  • 4–5 cups of warm chicken broth (i prefer low sodium) see note below
  • 3/4 cup arborio rice
  • 1/2 cup white wine
  • 1/3 cup shredded or grated parmesan cheese
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons minced fresh parsley, plus extra for garnish
  • salt and pepper to taste
  • lemon wedges for serving
  • oil, for cooking

Lemon Butter Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, minced
  • juice of half a lemon, squeezed

Instructions

    For the risotto

  1. Heat butter in a non-stick pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes. Add mushrooms, and cook for 1-2 additional minutes.
  2. Add risotto and stir for 1 minute. Add the white wine and simmer for an additional minute. Add warm chicken broth to the pan ½ cup at a time, stirring after each addition. Allow the risotto to absorb 2/3 of the broth before each addition. Continue until soft and creamy, about 25-30 minutes. Note, the chicken broth will absorb in about 2 minutes or so after each addition.
  3. Season generously with salt and pepper and stir in Parmesan cheese and 2 tablespoons chopped fresh parsley. Divide and transfer to bowls when ready to serve.

For the scallops

  1. While the risotto is cooking, pat scallops dry and season all over with salt and pepper. Mince the parsley and set aside. Add 1 tablespoon of olive oil to a 12-inch cast iron skillet and bring to medium-high heat.
  2. Once skillet is hot, add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.
  3. Remove scallops from the skillet and set on a plate. Reduce heat to medium and add the butter, lemon, and fresh parsley to the skillet, stirring occasionally until fully melted.
  4. Return the scallops to the skillet and cook for an additional 1-2 minutes per side. Divide scallops and serve over risotto in a bowl and drizzle with extra lemon butter sauce as desired. Sprinkle with fresh parsley and serve immediately.

Notes

Make 5 cups of chicken broth and heat up in microwave so it’s warm (you may only use 4 cups, check for tenderness after 4 cups). Warm broth is critical to properly cooking risotto. Room temp will unnecessarily cool down pan/risotto.

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