Lemon Butter Scallops Over Risotto
This Lemon Butter Scallops Over Risotto is an elegant, creamy, and zesty seafood dish that’s surprisingly simple to make and perfect for any occasion.
Servings: 4 servings
Ingredients
- 1 pound sea scallops fresh, large
- 1 cup Arborio rice
- 4 cups chicken broth warm
- 2 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 1 lemon juice and zest
- 0.5 cup grated Parmesan cheese
- 1 small onion finely chopped
- 2 cloves garlic minced
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Begin by heating your chicken broth in a medium saucepan over low heat, keeping it warm throughout the cooking process. Finely chop the onion and mince the garlic while the broth warms.
- 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 until fragrant.
- 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 to develop a nutty flavor.
- 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. Continue until the rice is tender but still has a slight bite, about 18-20 minutes.
- 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.
- Pat the scallops dry with paper towels. In a separate skillet, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the scallops, ensuring they aren’t touching, and sear for about 2-3 minutes on each side until golden and cooked through.
- Squeeze fresh lemon juice over the seared scallops and swirl the pan to coat them in the buttery lemon sauce. Remove from heat immediately to prevent overcooking.
- Spoon the creamy risotto onto plates or a serving platter. Arrange the lemon butter scallops on top and garnish with freshly chopped parsley. Serve immediately.
Equipment
- Large Skillet or Sauté Pan
- Medium Saucepan
- Wooden spoon or heatproof spatula
- Zester or microplane
- Measuring cups and spoons
- Sharp knife and cutting board
Notes
- Use low-fat or vegetable broth for a lighter version without losing flavor.
- Pat scallops thoroughly dry before searing to get a perfect golden crust.
- Store leftovers separately; reheat risotto gently with broth to restore creaminess.
- Substitute mushrooms for scallops to make a vegetarian version.
- Gradually add broth to risotto and stir often for the creamiest texture.
