Lemon Butter Scallops Over Parmesan Risotto Recipe

  • Author: Shawn
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 2 1x



  • 8 large sea scallops, side muscle removed
  • 4 cups of chicken broth ( I prefer low sodium)
  • 3/4 cup Arborio rice
  • 1/2 cup white wine
  • 1/3 cup shredded or grated parmesan cheese
  • 1 shallot, minced
  • 2 garlic clove minced
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh parsley, plus extra for garnish
  • Salt and pepper to taste

lemon butter sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, minced
  • juice of half a lemon, squeezed


For the risotto

  1. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes.
  2. Add risotto and stir for 1 minute. Add the white wine and simmer for an additional minute. Add chicken broth to the pan ½ cup at a time, stirring after each addition. Allow risotto to absorb most of the broth before each addition. Continue until soft and creamy, about 25-30 minutes. Note, the chicken broth will absorb in about 1-2 minutes after each addition.
  3. Season with salt and pepper and stir in Parmesan cheese and 2 tablespoons chopped fresh parsley. Divide and transfer to bowls when ready to serve.

For the scallops

  1. While risotto is cooking, pat scallops dry and season with salt and pepper. Mince the parsley and set aside. Add 1 tablespoon of olive oil (affiliate link) to a 12 inch cast iron skillet and bring to high heat.
  2. Once skillet is hot, add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.
  3. Remove scallops from the skillet and set on a plate. Add the butter, lemon and fresh parsley to the skillet, stirring occasionally until fully melted.
  4. Return the scallops to the skillet and cook for an additional 1-2 minutes per side. Divide scallops and serve over risotto in a bowl and drizzle with extra lemon butter sauce as desired. Sprinkle with fresh parsley and serve immediately.