Print

Lemon Butter Scallops Over Parmesan Risotto Recipe

Lemon Butter Scallops Over Parmesan Risotto Recipe
Print Recipe

★★★★★

5.3 from 22 reviews

Indulge in the luxurious flavors of Lemon Butter Scallops served over creamy Parmesan Risotto. This elegant dish pairs perfectly seared jumbo sea scallops with a decadent mushroom risotto, all brought together with a tangy lemon butter sauce.

Ingredients

Scale

For the Risotto:

  • 2 cups mushrooms, cleaned, trimmed, and cut into pieces
  • 5–6 cups hot chicken broth
  • 1 cup arborio or carnaroli rice
  • 1/2 cup white wine
  • 1/3 cup grated parmesan cheese
  • 1–2 shallots, minced
  • 2–3 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste

For the Scallops:

  • 12–16 jumbo sea scallops, side muscle removed
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, minced
  • Juice of half a lemon
  • Salt and pepper to taste
  • Oil for cooking

Instructions

  1. For the risotto: Heat butter in a non-stick pan. Add shallots and garlic, then mushrooms. Stir in rice, white wine, and hot broth gradually. Cook until creamy, about 20 minutes. Season with salt, pepper, Parmesan, and parsley.
  2. For the scallops: Rinse and pat dry scallops. Season with salt and pepper. Sear in a hot skillet for 2 minutes per side. Remove and set aside. Prepare lemon butter sauce in the skillet. Return scallops to the skillet and cook briefly. Serve scallops over risotto drizzled with lemon butter sauce.

Notes

  • Ensure scallops are dry before searing for a good crust.
  • Adjust seasoning and consistency of risotto to preference.
  • Be cautious not to overcook scallops for tender results.

Nutrition

Keywords: Lemon Butter Scallops, Parmesan Risotto, Sea Scallops Recipe

Find it online: https://reemcook.com/lemon-butter-scallops-over-parmesan-risotto-recipe/