Description
Lemon Butter Scallops on Parmesan Risotto is an elegant dish featuring seared scallops topped with a rich lemon butter sauce, served over creamy Parmesan risotto. It brings restaurant-quality flavors to your home kitchen.
Ingredients
2 tablespoons Olive Oil
1 small Yellow Onion, finely minced
2 cloves Garlic, minced
1 ½ cups Arborio Rice
½ cup Dry White Grape Juice
6 cups Warm Vegetable or Chicken Broth
½ cup Grated Parmesan Cheese
2 tablespoons Unsalted Butter
Salt and Freshly Ground Black Pepper to taste
1 ½ pounds Large Sea Scallops, patted very dry
2 tablespoons Olive Oil
3 tablespoons Unsalted Butter
3 cloves Garlic, minced
Juice of 1 large Lemo
2 tablespoons Fresh Parsley, chopped
Instructions
- Prep Your Ingredients: Finely mince the onion and garlic. Have your warm broth ready in a separate pot, simmering gently on low heat. Grate your Parmesan cheese
- Sauté Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced onion and cook until softened, about 5-7 minutes. Stir in garlic and cook until fragrant
- Toast the Rice: Add Arborio rice to the pot and stir continuously for 1-2 minutes until the rice grains become translucent
- Deglaze (Optional): Pour in white grape juice if using, stirring until absorbed
- Add Broth Gradually: Add warm broth one ladleful at a time, stirring frequently until absorbed. This process takes about 20-25 minutes
- Check for Doneness: Continue adding broth until rice is al dente. You may not use all of the broth
- Finish the Risotto: Remove from heat and stir in Parmesan cheese and butter. Season with salt and pepper and let it rest covered for 2-3 minutes
- Prep Scallops: Pat the scallops dry and season with salt and pepper
- Heat Skillet: Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering
- Sear Scallops: Place scallops in a single layer in the skillet and sear for 1.5-2 minutes per side until golden brow
- Make Lemon Butter Sauce: Add 3 tablespoons of butter and minced garlic to the skillet, cooking until fragrant
- Finish Sauce: Pour in fresh lemon juice and stir, scraping up browned bits
- Return Scallops: Toss seared scallops in the lemon butter sauce for 30 seconds
- Plate: Ladle risotto into plates, top with scallops, and garnish with parsley and additional Parmesa
Notes
Pat scallops very dry to ensure a good sear.
Serve immediately for optimal flavor and texture.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Sautéing & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650-750 kcal
- Sugar: 3-5 g
- Sodium: 800-1000 mg
- Fat: 30-35 g
- Saturated Fat: 15-18 g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 50-60 g
- Fiber: 2-3 g
- Protein: 40-45 g
- Cholesterol: 150-180 mg