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! 😍✨
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
Instructions
🔥 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.
🦪 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.
🍋 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.
🍚 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.