Parmesan Risotto Topped With Lemon Butter Scallops Recipe
Parmesan Risotto Topped With Lemon Butter Scallops is a luxurious and elegant dish that combines creamy risotto infused with Parmesan cheese and topped with tender, perfectly seared scallops drizzled with a tangy lemon butter sauce. In this article, we’ll explore how to make this decadent and flavorful recipe step by step.
1. Introduction to Parmesan Risotto Topped With Lemon Butter Scallops
Parmesan Risotto Topped With Lemon Butter Scallops is a restaurant-quality dish that you can easily recreate at home for a special occasion or a romantic dinner for two. With its rich flavors and delicate textures, this dish is sure to impress even the most discerning of palates.
2. Ingredients Needed
To make Parmesan Risotto Topped With Lemon Butter Scallops, you’ll need the following ingredients:
For the Risotto:
- Arborio Rice
- Chicken or Vegetable Broth
- Parmesan Cheese
- Onion
- Garlic
- White Wine (optional)
- Olive Oil
- Salt and Pepper
For the Scallops:
- Scallops
- Lemon
- Butter
- Salt and Pepper
- Olive Oil
For the Lemon Butter Sauce:
- Lemon
- Butter
- Salt
3. Preparing the Ingredients
Start by preparing the ingredients for the risotto. Finely chop the onion and mince the garlic. Grate the Parmesan cheese and set it aside. Clean the scallops and pat them dry with paper towels. Zest and juice the lemon for both the scallops and the lemon butter sauce.
4. Cooking Instructions
Begin by making the Parmesan risotto. In a large saucepan, heat olive oil over medium heat. Sauté the onion and garlic until softened and fragrant. Add the Arborio rice to the pan and toast it for a few minutes until it becomes translucent around the edges. If using, pour in the white wine and cook until it’s absorbed.
Slowly add the chicken or vegetable broth to the rice, one ladleful at a time, stirring frequently until each addition is absorbed before adding the next. Continue cooking until the rice is creamy and al dente. Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
While the risotto is cooking, heat olive oil in a skillet over medium-high heat. Pat the scallops dry with paper towels and season them generously with salt and pepper. Sear the scallops in the hot skillet until golden brown on each side, about 2-3 minutes per side.
5. Making Lemon Butter Sauce
In a small saucepan, melt butter over low heat. Add the lemon zest and juice to the melted butter, stirring to combine. Season with a pinch of salt and remove from heat.
6. Assembling the Dish
To serve, divide the Parmesan risotto among serving plates. Top each portion with seared scallops and drizzle with lemon butter sauce. Garnish with fresh parsley or lemon zest, if desired.
7. Serving Suggestions
Parmesan Risotto Topped With Lemon Butter Scallops pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. Serve it alongside a simple green salad dressed with a lemon vinaigrette for a complete and elegant meal.
8. Variations and Customizations
Feel free to customize this recipe to suit your taste preferences. You can use different proteins, such as shrimp or chicken, instead of scallops. You can also add vegetables like peas, asparagus, or mushrooms to the risotto for added flavor and nutrition. Experiment with different herbs, such as basil or thyme, to enhance the flavors of the dish.
9. Tips for Success
To ensure that your Parmesan Risotto Topped With Lemon Butter Scallops turns out perfectly every time, follow these tips:
- Use Arborio rice for the risotto, as it has a high starch content that gives the dish its creamy texture.
- Pat the scallops dry with paper towels before searing to ensure a golden crust.
- Taste the risotto and adjust the seasoning as needed with salt and pepper to suit your taste preferences.
10. Health Benefits of Parmesan Risotto Topped With Lemon Butter Scallops
While Parmesan Risotto Topped With Lemon Butter Scallops is a rich and indulgent dish, it does offer some nutritional benefits. Scallops are a good source of lean protein and are low in calories, while risotto provides complex carbohydrates and Parmesan cheese adds calcium and protein. Enjoying this dish in moderation as part of a balanced diet can contribute to overall health and well-being.
11. Conclusion
In conclusion, Parmesan Risotto Topped With Lemon Butter Scallops is a luxurious and elegant dish that’s perfect for special occasions or romantic dinners at home. With its creamy risotto, tender scallops, and tangy lemon butter sauce, it’s sure to delight your taste buds and impress your guests. Whether you’re cooking for a date night or a dinner party, Parmesan Risotto Topped With Lemon Butter Scallops is sure to be a hit.
Source: kitchenswagger.com
Parmesan Risotto Topped With Lemon Butter Scallops Recipe
Parmesan Risotto Topped With Lemon Butter Scallops is a luxurious and elegant dish that combines creamy risotto infused with Parmesan cheese and topped with tender, perfectly seared scallops drizzled with a tangy lemon butter sauce. In this article, we'll explore how to make this decadent and flavorful recipe step by step.
- 12-16 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))
- 5-6 cups warm chicken broth (warm)
- 1 cup Arborio rice
- 1/2 cup white wine
- 1/3 cup grated parmesan cheese (always use freshly grated)
- 1-2 shallots (minced)
- 2-3 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)
For the risotto
- 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.
- 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 30-40 minutes. Note, the chicken broth will absorb in about 2 minutes or so after each addition.
- 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
- Rinse scallops under cool water and remove the side muscle if still intact. Pat scallops as dry as possible using two sheets of paper towel or a clean dish towel. Season all over with salt and pepper. Mince the parsley and garlic and set aside.
- Add the oil to a 12-inch cast iron skillet and bring to high heat. Once the skillet is hot and starts to smoke, add the scallops to the pan and sear for 2 minutes per side, undisturbed, or until a golden brown crust forms. It helps to arrange the scallops around the perimeter of the pan if possible as it’s usually the hottest part of the pan.
- Remove scallops from the skillet and set them aside on a plate. Remove the skillet from heat and let cool for 2 minutes. Give the pan a quick wipe if you prefer. Add the butter, garlic, lemon, and fresh parsley to the skillet, stirring occasionally until fully melted. Cook on low heat if needed.
- Return the scallops to the skillet on low heat and cook for an additional 30-90 seconds. Use a spoon to spoon the butter over the scallops. 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.