Lemon Butter Scallops Over Parmesan Risotto is a luxurious dish that brings restaurant-quality flavors to your kitchen. The rich, creamy Parmesan risotto pairs beautifully with the tender, perfectly seared scallops, all brought together with a zesty lemon butter sauce. This dish is perfect for special occasions or when you want to treat yourself to an elegant meal without leaving home.

A Family Favorite: How Lemon Butter Scallops Over Parmesan Risotto Became a Dinner Tradition

The first time I made Lemon Butter Scallops Over Parmesan Risotto, I was looking to impress my husband on our anniversary. Little did I know that it would become one of our most requested meals. The creamy risotto, bursting with the savory goodness of Parmesan, paired with the fresh, zesty flavor of the lemon butter scallops, was an instant hit. My husband couldn’t stop raving about how it tasted like something straight out of a fine dining restaurant. Now, this dish has become a staple for our special family dinners, and even our little one can’t resist the creamy risotto!

Why You’ll Love

• Restaurant-Quality at Home: This dish brings the elegance of fine dining to your home kitchen, perfect for impressing guests or treating yourself.
• Perfectly Balanced Flavors: The rich, creamy Parmesan risotto is complemented by the bright, zesty lemon butter sauce, creating a harmonious blend of flavors.
• Simple Yet Sophisticated: Despite its gourmet appearance, this dish is surprisingly easy to make, with straightforward steps that yield impressive results.
• Versatile: This dish can be dressed up for special occasions or enjoyed as a comforting weeknight dinner.

Ingredients Notes

• Scallops: Use large, fresh sea scallops for the best flavor and texture. Be sure to pat them dry before cooking to achieve a perfect sear.
• Arborio Rice: The key to a creamy risotto, Arborio rice absorbs liquid slowly, releasing starch and creating that signature creamy texture.
• Parmesan Cheese: Freshly grated Parmesan adds a rich, nutty flavor to the risotto.
• Lemon: Fresh lemon juice and zest bring a bright, zesty flavor to the butter sauce, balancing the richness of the dish.

Recipe Steps

1. Prepare the Risotto: In a large saucepan, sauté finely chopped onions in butter until translucent. Add Arborio rice and cook for 1-2 minutes, stirring constantly. Gradually add warm chicken or vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed. Continue this process until the rice is creamy and cooked through. Stir in freshly grated Parmesan cheese and set aside.
2. Cook the Scallops: Pat the scallops dry and season with salt and pepper. In a hot skillet, melt butter and sear the scallops on each side for 2-3 minutes, until golden brown and opaque in the center. Remove from the skillet and set aside.
3. Make the Lemon Butter Sauce: In the same skillet, melt more butter and add minced garlic, cooking until fragrant. Stir in fresh lemon juice and zest, scraping up any browned bits from the bottom of the pan.
4. Assemble the Dish: Serve the creamy Parmesan risotto on plates, top with seared scallops, and drizzle with the lemon butter sauce. Garnish with fresh parsley or a sprinkle of extra Parmesan.

Storage Options

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to the risotto to restore its creamy texture.
• Freeze: The risotto can be frozen for up to 1 month, but the texture may change slightly upon reheating. Scallops are best served fresh and do not freeze well.

Variations & Substitutions

• Swap the Protein: Not a fan of scallops? Try this dish with shrimp, lobster, or even chicken for a different take.
• Herb Twist: Add fresh herbs like thyme or basil to the risotto for an added layer of flavor.
• Vegetarian Option: Omit the scallops and add sautéed mushrooms or roasted vegetables for a vegetarian-friendly version.

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Lemon Butter Scallops Over Parmesan Risotto

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Ingredients

• Lemon Butter Scallops
• 1 pound large sea scallops patted dry
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• 1/4 cup white wine or chicken broth
• 2 tablespoons fresh lemon juice
• Salt and black pepper to taste
• Fresh parsley chopped (optional, for garnish)
• Parmesan Risotto
• 1 cup Arborio rice
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1/2 cup white wine optional
• 4 cups chicken broth warmed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

• Make the Parmesan Risotto
• Sauté the Onion and Garlic: In a large saucepan or skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
• Toast the Arborio Rice: Stir in the Arborio rice and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
• Deglaze with Wine: Pour in the white wine (if using) and cook, stirring constantly, until the wine is mostly absorbed by the rice.
• Add Broth Gradually: Begin adding the warmed chicken broth, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed by the rice before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.
• Finish the Risotto: Once the rice is cooked, stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and keep warm while you prepare the scallops.
• Make the Lemon Butter Scallops
• Season the Scallops: Pat the scallops dry with paper towels. Season both sides with salt and black pepper.
• Sear the Scallops: In a large skillet, heat the olive oil over medium-high heat. Add the scallops in a single layer and sear for about 2-3 minutes on each side, or until they develop a golden-brown crust. Remove the scallops from the skillet and set aside.
• Make the Lemon Butter Sauce: In the same skillet, add the butter and minced garlic. Cook for about 1 minute until the garlic is fragrant. Add the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes, until slightly reduced.
• Finish the Scallops: Return the seared scallops to the skillet and spoon the lemon butter sauce over them. Cook for another 1-2 minutes to warm through.
• Serve
• Plate the Dish: Spoon the Parmesan risotto onto plates, then top with the lemon butter scallops. Drizzle any remaining lemon butter sauce over the scallops.
• Garnish and Serve: Garnish with chopped fresh parsley if desired. Serve immediately.

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