Lemon Butter Scallops Over Risotto

Lemon Butter Scallops Over Risotto is a dish that feels like a special occasion on a plate, yet it comes together with surprisingly simple ingredients and an approachable method. This perfect pairing of tender, seared sea scallops and creamy, cheesy risotto accented with fresh lemon zest and juice creates a symphony of flavors that is both elegant and comforting. Whether you’re cooking for a weeknight dinner or aiming to impress guests, this recipe brings together the richness of butter and Parmesan with the bright lift of lemon, making every bite a delight. Let’s dive into why this recipe deserves a spot in your culinary rotation and how you can master it with ease.

Why Lemon Butter Scallops Over Risotto is Worth Your Time

There’s something undeniably luxurious about scallops—those delicate, sweet morsels of the sea that cook quickly and lend an instant air of sophistication to any meal. When paired with the creamy texture of risotto, they create a dish that’s both satisfying and refined. The lemon butter sauce adds a bright, zesty contrast that cuts through the richness, balancing every forkful perfectly.

What makes this recipe particularly special is its versatility. It’s fancy enough for date night but simple enough to whip up on a busy evening. The risotto provides a comforting base, and the scallops add protein and a touch of indulgence without overwhelming the palate. Plus, cooking risotto from scratch is a rewarding process that fills your kitchen with inviting aromas, making the entire experience even more enjoyable.

If you love seafood dishes like Garlic Butter Shrimp And Rice or crave something creamy yet fresh such as the Creamy Lemon Dill Salmon Pasta, this Lemon Butter Scallops Over Risotto will quickly become a favorite in your repertoire.

What Goes Into Lemon Butter Scallops Over Risotto

• 1 pound sea scallops – Fresh, large scallops work best for a tender, juicy bite.
• 1 cup Arborio rice – The classic short-grain rice that gives risotto its creamy texture.
• 4 cups chicken broth – Warm broth is essential for cooking the risotto evenly.
• 2 tablespoons unsalted butter – Adds richness to both the risotto and scallops.
• 2 tablespoons olive oil – For sautéing onions and searing scallops.
• 1 lemon (juice and zest) – Brings brightness and a fresh zing.
• 1/2 cup grated Parmesan cheese – Provides savory depth and creaminess.
• 1 small onion (finely chopped) – Adds sweetness and aromatics to the risotto.
• 2 cloves garlic (minced) – Enhances flavor with a subtle kick.
• Salt and pepper to taste – Essential seasoning to balance the dish.
• Fresh parsley (for garnish) – Adds color and a fresh herbal note.

Cook’s Kit

• Large skillet or sauté pan: For searing the scallops perfectly golden.
• Medium saucepan: To warm the chicken broth and cook the risotto.
• Wooden spoon or heatproof spatula: For stirring the risotto continuously.
• Zester or microplane: To zest the lemon finely.
• Measuring cups and spoons: For precise ingredient portions.
• Sharp knife and cutting board: To chop the onion, garlic, and parsley.

Cooking Lemon Butter Scallops Over Risotto: The Process

Step 1: Prepare the Broth and Aromatics

Begin by heating your chicken broth in a medium saucepan over low heat. Keeping the broth warm throughout the cooking process ensures the risotto cooks evenly and absorbs the liquid smoothly. While the broth warms, finely chop the onion and mince the garlic.

Step 2: Sauté Onion and Garlic

In a large skillet or heavy-bottomed pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.

Step 3: Toast the Arborio Rice

Add the Arborio rice to the pan with the onions and garlic. Stir constantly to coat the grains with oil and toast them lightly for 2-3 minutes. This step helps develop the nutty flavor of the rice and prepares it to soak up the broth.

Step 4: Gradually Add Warm Broth

Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This slow process releases the rice’s starches, creating that signature creamy risotto texture. Continue until the rice is tender but still has a slight bite, about 18-20 minutes.

Step 5: Finish the Risotto

Once the rice is cooked, turn off the heat and stir in 2 tablespoons of unsalted butter, the grated Parmesan cheese, and the lemon zest. Season with salt and pepper to taste, then cover and set aside while you prepare the scallops.

Step 6: Sear the Scallops

Pat the scallops dry with paper towels to ensure a good sear. In a separate skillet, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the scallops, making sure they aren’t touching, and sear for about 2-3 minutes on each side until they develop a golden crust and are just cooked through.

Step 7: Add Lemon Butter Sauce

Once the scallops are seared, squeeze fresh lemon juice over them and swirl the pan to coat them in the buttery lemon sauce. Remove from heat immediately to prevent overcooking.

Step 8: Plate and Garnish

Spoon the creamy risotto onto plates or a serving platter. Arrange the lemon butter scallops on top and garnish with freshly chopped parsley for a vibrant finish. Serve immediately to enjoy the full range of textures and flavors.

How to Make It Lighter

• Use low-fat chicken broth or vegetable broth to reduce calories without sacrificing flavor.
• Replace half of the butter with olive oil to cut down on saturated fat.
• Omit the Parmesan cheese or use a smaller amount for a lighter creaminess.
• Serve smaller portions of risotto with a generous scallop topping to focus on protein.

Missteps & Fixes

• Scallops turning rubbery: This usually happens if they’re overcooked. To fix, sear scallops quickly over high heat and remove them as soon as they’re opaque.
• Risotto too dry or hard: Make sure to add broth gradually and stir frequently. If it’s still undercooked, add a splash more warm broth and cook a few more minutes.
• Risotto too watery: Cook uncovered for a few extra minutes to allow excess moisture to evaporate.
• Bland flavor: Don’t skip seasoning at each stage—season the broth, risotto, and scallops with salt and pepper to build layers of flavor.

Leftovers & Meal Prep

Lemon Butter Scallops Over Risotto is best enjoyed fresh, but if you have leftovers, store the risotto and scallops separately in airtight containers in the refrigerator for up to 2 days. Reheat the risotto gently on the stove with a splash of broth or water to restore creaminess. Scallops can be reheated quickly in a pan or enjoyed cold in a salad. For meal prep, prepare the risotto in advance and sear scallops just before serving for the best texture.

Ask & Learn

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops, but be sure to thaw them completely and pat them dry before cooking. This helps achieve a good sear and prevents excess moisture from steaming the scallops.

What if I don’t have Arborio rice?

Arborio rice is ideal for risotto because of its high starch content, but you can substitute other short-grain rice varieties like Carnaroli or Vialone Nano if available. Long-grain rice will not yield the creamy texture typical of risotto.

How do I get a good sear on scallops without sticking?

Make sure the scallops are dry and the pan is hot before adding them. Use a high-smoke point oil like olive oil, and avoid overcrowding the pan so they have space to sear properly.

Can I make this dish vegetarian or vegan?

For a vegetarian version, substitute vegetable broth and omit the scallops, replacing them with sautéed mushrooms or artichokes. For a vegan twist, use plant-based butter and vegan Parmesan alternatives, and follow the same risotto technique.

Serve with These

• Garlic Butter Shrimp And Rice – For a seafood feast with complementary buttery flavors.
• Creamy Lemon Dill Salmon Pasta – Another lemon-infused dish perfect for seafood lovers.
• Simple mixed green salad with a light vinaigrette – To balance the richness of the risotto.
• Steamed asparagus or roasted green beans – Adds a fresh, crisp contrast on the side.

Final Thoughts

Lemon Butter Scallops Over Risotto is a timeless dish that combines elegance with comfort. The creamy, cheesy risotto creates the perfect canvas for the tender, citrus-kissed scallops, delivering layers of flavor in every bite. With straightforward steps and pantry-friendly ingredients, this recipe empowers you to create a restaurant-quality meal at home. Whether you’re treating yourself or entertaining, this dish is a guaranteed crowd-pleaser that celebrates the best of seafood and Italian-inspired cooking. Keep this recipe handy—you’ll find yourself reaching for it time and again.

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