Lemon Butter Scallops Over Parmesan Risotto – A Luxurious & Flavorful Dish!

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Introduction

If you’re looking for a restaurant-quality meal that you can make at home, Lemon Butter Scallops Over Risotto is a perfect choice. This dish is an exquisite combination of perfectly seared scallops drizzled with a rich lemon butter sauce, served over a creamy Parmesan risotto infused with shallots, garlic, and mushrooms. Whether you’re cooking for a special occasion, a date night, or just treating yourself to a gourmet meal, this dish will surely impress!

This recipe delivers bold flavors, a creamy texture from the risotto, and a buttery, citrusy finish that complements the delicate seafood perfectly. Read on to learn how to make the best Lemon Butter Scallops Over Risotto at home.

Why You’ll Love This Recipe

• Restaurant-Quality Meal at Home – This dish is as elegant as anything you’d find at a high-end restaurant.
• Rich and Creamy Risotto – Slow-cooked Arborio rice creates a decadent, creamy texture.
• Perfectly Seared Scallops – Achieve a golden-brown crust with simple searing techniques.
• Bright and Fresh Lemon Butter Sauce – The acidity of the lemon pairs beautifully with the richness of butter.
• Versatile Recipe – You can substitute scallops with shrimp, salmon, or even grilled chicken.

Ingredients (Serves 4)

For the Risotto:

• 🍄 2 cups mushrooms (shiitake, baby bella, chanterelle, white, or oyster), chopped
• 🍗 5-6 cups warm chicken broth
• 🍚 1 cup Arborio rice
• 🧀 ⅓ cup freshly grated Parmesan cheese
• 🧅 1-2 shallots, minced
• 🧄 2-3 garlic cloves, minced
• 🧈 2 tbsp butter
• 🌿 2 tbsp fresh parsley, minced
• 🧂 Salt & pepper, to taste

For the Scallops:

• 🦪 12-16 jumbo sea scallops (side muscle removed)
• 🛢️ Oil, for cooking
• 🍋 Lemon wedges, for serving
• 🧂 Salt & pepper, to taste

For the Lemon Butter Sauce:

• 🧈 2 tbsp unsalted butter
• 🌿 2 tbsp fresh parsley, minced
• 🍋 Juice of ½ lemon

Step-by-Step Instructions

1️⃣ Prepare the Risotto

1. Sauté Aromatics: Heat butter in a non-stick pan over medium heat. Add shallots and garlic, sauté for 1-2 minutes until softened.
2. Cook the Mushrooms: Stir in the chopped mushrooms and cook for another 1-2 minutes.
3. Toast the Arborio Rice: Add Arborio rice and stir for 1 minute to coat the grains in the butter.
4. Slowly Add Chicken Broth: Add warm broth ½ cup at a time, stirring constantly. Let the risotto absorb ⅔ of the liquid before adding more.
5. Cook Until Creamy: Continue this process for 30-40 minutes, stirring frequently, until the risotto is soft, creamy, and rich.
6. Finish with Parmesan & Parsley: Stir in Parmesan cheese, fresh parsley, and season with salt & pepper. Set aside.

2️⃣ Prepare the Scallops

1. Dry the Scallops: Rinse scallops under cold water and pat completely dry with paper towels.
2. Season Generously: Sprinkle salt and pepper on both sides of each scallop.
3. Sear in Hot Pan: Heat oil in a cast-iron skillet over high heat. Once the pan is smoking hot, add the scallops.
4. Achieve a Golden Crust: Sear scallops undisturbed for 2 minutes per side until a golden-brown crust forms.
5. Remove and Set Aside: Transfer scallops to a plate while preparing the sauce.

3️⃣ Make the Lemon Butter Sauce

1. Deglaze the Pan: Remove skillet from heat and let it cool for 2 minutes.
2. Melt the Butter: Add butter, lemon juice, and parsley, stirring until melted and combined.
3. Coat the Scallops: Return scallops to the pan over low heat for 30-90 seconds, spooning the buttery sauce over them.

4️⃣ Assemble & Serve

1. Plate the Risotto: Divide the Parmesan risotto into serving bowls.
2. Add the Scallops: Place seared scallops on top.
3. Drizzle with Sauce: Spoon extra lemon butter sauce over everything.
4. Garnish & Serve: Top with fresh parsley and lemon wedges.
5. Enjoy Immediately!

Pro Tips for the Perfect Scallops & Risotto

✅ Use warm chicken broth when making risotto to ensure smooth absorption. ✅ Pat scallops dry before searing to get a golden crust. ✅ Don’t rush risotto! Stir slowly and add broth gradually for a creamy texture. ✅ Sear scallops in a very hot pan without moving them for 2 minutes per side.

Storage & Reheating

• Refrigerate: Store risotto & scallops separately in airtight containers for up to 3 days.
• Freeze: Risotto freezes well for up to 2 months (Scallops are best fresh).
• Reheat Risotto: In a pan over medium heat with a splash of broth.
• Reheat Scallops: In a pan over low heat with butter to prevent overcooking.

FAQs

💬 Can I make this dish ahead of time? ✔️ You can prepare the risotto in advance, but scallops are best freshly seared.

💬 What can I use instead of scallops? ✔️ Shrimp, salmon, or even grilled chicken work beautifully with this risotto.

💬 Can I make this dairy-free? ✔️ Yes! Use olive oil instead of butter and dairy-free Parmesan.

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Lemon Butter Scallops Over Parmesan Risotto 🍋🧈 – A Luxurious & Flavorful Dish!

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• Author: therecipemingle

Print Recipe

Description

Tender, golden-seared jumbo scallops drizzled with a luscious lemon butter sauce, served over a creamy Parmesan risotto , shallots, garlic, and mushrooms. This dish is elegant, rich, and full of flavor—perfect for a special dinner at home! 😍✨

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Ingredients

For the Risotto:

🍄 2 cups mushrooms (shiitake, baby bella, chanterelle, white, or oyster), chopped
🍗 5-6 cups warm chicken broth
🍚 1 cup Arborio rice
🧀 ⅓ cup freshly grated Parmesan cheese
🧅 1-2 shallots, minced
🧄 2-3 garlic cloves, minced
🧈 2 tbsp butter
🌿 2 tbsp fresh parsley, minced
🧂 Salt & pepper, to taste

For the Scallops:

🦪 12-16 jumbo sea scallops (side muscle removed)
🛢️ Oil, for cooking
🍋 Lemon wedges, for serving
🧂 Salt & pepper, to taste

For the Lemon Butter Sauce:

🧈 2 tbsp unsalted butter
🌿 2 tbsp fresh parsley, minced
🍋 Juice of ½ lemon

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Instructions

1️⃣ Prepare the Risotto

🔥 Heat butter in a non-stick pan over medium heat.
🧅 Add shallots and garlic, sauté 1-2 minutes until softened.
🍄 Stir in the mushrooms and cook 1-2 more minutes.
🍚 Add Arborio rice, stir 1 minute to coat.
🥣 Add warm chicken broth ½ cup at a time, stirring constantly. Allow risotto to absorb ⅔ of the liquid before adding more.
⏳ Continue this process for 30-40 minutes until the risotto is soft, creamy, and rich.
🧂 Season generously with salt & pepper and stir in Parmesan cheese & parsley.
🍽 Set aside until ready to serve.

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2️⃣ Prepare the Scallops

🦪 Rinse scallops under cold water and pat completely dry using paper towels.
🧂 Season all over with salt & pepper.

🔥 Heat oil in a cast-iron skillet over high heat. Once the pan is smoking hot, add the scallops.
⏳ Sear 2 minutes per side (undisturbed) until a golden-brown crust forms.
🍽 Remove scallops from the skillet and set aside.

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3️⃣ Make the Lemon Butter Sauce

🍋 Remove skillet from heat and let cool for 2 minutes.
🧈 Add butter, lemon juice, and parsley, stirring until melted and combined.
🔥 Return the scallops to the low-heat skillet for 30-90 seconds, spooning the buttery sauce over the top.

4️⃣ Assemble & Serve

🍚 Divide risotto into bowls.
🦪 Top with seared scallops and drizzle with extra lemon butter sauce.
🌿 Garnish with fresh parsley & lemon wedges.
😋 Serve immediately and enjoy this restaurant-quality meal at home!

Notes

✅ Always use a non-stick or stainless steel pan for risotto—cast iron can burn the rice.
✅ Use warm chicken broth to keep the cooking process smooth and consistent.
✅ Sear scallops in a very hot pan—don’t move them while cooking to achieve the perfect crust.
✅ Pat scallops completely dry before cooking to prevent excess moisture.
✅ Don’t rush the risotto! Add broth slowly to release starches and achieve the creamy texture.

Final Thoughts

This Lemon Butter Scallops Over Risotto is a truly indulgent dish that brings luxury dining to your home kitchen. The combination of creamy Parmesan risotto, golden-seared scallops, and a vibrant lemon butter sauce makes it an unforgettable meal. Whether you’re celebrating a special occasion or just craving something delicious, this recipe is guaranteed to impress!