Parmesan Risotto Topped With Lemon Butter Scallops Recipe

This dish entices with tender sea scallops paired with creamy Parmesan Risotto in a delightful symphony of flavors. Sautéed mushrooms, garlic, and a hint of lemon fuse to evoke Scallops Lemon Butter Garlic magic. A sophisticated yet approachable dinner that warms both palate and soul, perfect for any elegant weeknight meal.

I love whipping up this Parmesan Risotto topped with Lemon Butter Scallops because its a real nutritious meal that packs a punch. I start by toasting 1 cup Arborio rice in a bit of olive oil and 2 tbsp unsalted butter while stirring in 1 small onion or 2 shallots and 2 garlic cloves.

Then I add 1/2 cup dry white wine and 4 cups of warmed chicken broth to help break down the flavors and release all those starches. The 8 oz sliced mushrooms and 1/2 cup Parmesan further add a robust umami flavor and extra protein that makes this a balanced dinner.

When it comes to the scallops, I sear 8-10 sea scallops until they develop a slight golden crust and top them with a tangy lemon butter sauce made with 1 lemon, zested and juiced. It reminds me a bit of some garlic butter baked scallops recipes I’ve tried before and trust me, its an easy weeknight treat youll love.

Why I Like this Recipe

I like this recipe because it makes me feel like a chef even though it’s super easy to whip up on a busy weeknight. I love how the creamy risotto mixed with tender sea scallops and tangy lemon butter gives every bite a cool burst of flavor. I also dig the combo of garlic, mushrooms and Parmesan cheese that add a rich, comforting taste that kinda reminds me of home. Plus, it’s fun to prep and the seared scallops make it look so fancy, even if it’s just a simple meal.

Ingredients

• Arborio Rice: A starchy grain that gives the risotto its creamy texture and satisfying carbohydrates.
• Chicken Broth: Rich in umami flavor, it not only adds moisture but also important minerals.
• White Wine: Brings a tangy acid kick that balances the rich butter and cheese flavors.
• Onion/Shallots: These aromatics deliver natural sweetness and fiber which helps round out the dish.
• Parmesan Cheese: Offers a salty, savory punch along with protein and that signature creamy finish.
• Sea Scallops: They are lean proteins with a slight sweet taste that blend perfectly with the risotto.
• Lemon: Its bright acidity livens up the dish and cuts through the richness.

Ingredient Quantities

• 1 cup Arborio rice
• 4 cups chicken broth (warmed) or vegetable broth
• 1/2 cup dry white wine
• 1 small onion or 2 shallots, finely chopped
• 2 garlic cloves, minced
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• 8-10 sea scallops, patted dry
• 1 lemon, zested and juiced
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)

How to Make this

1. Warm up the chicken or vegetable broth in a small pot and keep it simmering on low heat.

2. In a large pan, heat the olive oil with a tablespoon of butter. Add the chopped small onion or shallots and cook until they get soft.

3. Stir in the minced garlic and sliced mushrooms. Let ’em cook for about 4 minutes until the mushrooms are nicely browned.

4. Pour in the Arborio rice and stir it around for a minute so each grain gets a little coat of oil.

5. Add the dry white wine to the rice and let it mostly evaporate, stirring constantly.

6. Start adding the warmed broth one ladle at a time, stirring often. Wait for each ladle of broth to almost disappear before adding the next.

7. Keep stirring until the rice is creamy and tender, which should take about 18-20 minutes. Then mix in the half cup of grated Parmesan cheese and the remaining tablespoon of butter. Season with salt and pepper to taste.

8. Meanwhile, pat dry the sea scallops and season them lightly. In a separate pan, heat a small drizzle of olive oil and sear the scallops for about 2 minutes per side until they get a golden crust.

9. Once the scallops are seared, pour in the lemon juice and sprinkle in the lemon zest. Toss them gently in the pan to get them well-coated in the lemon butter.

10. Plate a generous helping of risotto and top with the lemon butter scallops. Garnish with chopped fresh parsley if you like. Enjoy your dinner!

Equipment Needed

1. Small pot for warming the broth
2. Large pan for cooking the risotto
3. Separate pan for searing the scallops
4. Knife for chopping the onion, garlic, and mushrooms
5. Cutting board
6. Ladle for adding the broth gradually
7. Wooden spoon for constant stirring
8. Measuring cup for the broth and wine
9. Grater for the Parmesan cheese and lemon zest
10. Serving plate for plating the finished dish

FAQ

Parmesan Risotto Topped With Lemon Butter Scallops Recipe Substitutions and Variations

• Arborio rice: You can use Carnaroli rice as a substitute. It cooks up similarly and gives a nice creamy texture.
• Chicken broth: If you prefer a meatless option or simply don’t have any, vegetable broth works great.
• Dry white wine: If you dont have white wine, just add a bit more lemon juice and extra broth to keep the flavors bright.
• Parmesan cheese: For a sharper flavor, try swapping it out with Pecorino Romano.
• Unsalted butter: If you need a dairy free substitute, you can replace it with a good quality olive oil or even a touch of coconut oil.

Pro Tips

1. Try keepin your broth warm the whole time you cook so your risotto cooks evenly and stays nice n creamy instead of gettin lumpy if you add cold liquid.
2. Don’t forget to stir the rice a lot but dont overdo it too – you just need enough stirring to make the rice release its starch and get that creaminess without turnin it mushy.
3. Make sure the scallops are totally dry before seasonin ’em. If there’s any extra moisture, they wont sear properly and you might lose that great golden crust.
4. After searin, pour over the lemon juice fast but gentle-like so the scallops get a good tangy flavor without it evaporatin too quickly, and adjust the cheese n butter to get your perfect taste.