Lemon Butter Scallops Over Parmesan Risotto

4.34 from 56 votes

Lemon Butter Scallops Over Parmesan Risotto

Simple lemon butter scallops served over my favorite risotto recipe made with shallots, garlic, mushrooms, Parmesan cheese, and a little white wine.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Italian

Servings:

Author: Shawn Williams

Ingredients

12-16 jumbo sea scallops side muscle removed
2 cups mushrooms cleaned, trimmed, and cut into 1/2- to 1-inch pieces (shiitake, baby bella, chanterelle, white, or oyster are good)
5-6 cups hot chicken broth or vegetable stock
1 cup arborio or carnaroli rice
1/2 cup white wine
1/3 cup grated parmesan cheese always use freshly grated
1-2 shallots minced
2-3 garlic cloves minced
2 tablespoons butter
2 tablespoons minced fresh parsley plus extra for garnish
Salt and pepper to taste
lemon wedges for serving
oil for cooking

lemon butter sauce

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

Instructions

For the risotto

Heat butter in a non-stick pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes. Add mushrooms, and cook for 1-2 additional minutes.
Add risotto and stir for 1 minute. Add the white wine and simmer for an additional minute. Add hot chicken broth to the pan ½ cup at a time, stirring after each addition. Allow the risotto to absorb 2/3 of the broth before each addition. Continue until soft and creamy, about 20 minutes. Note, the chicken broth will absorb in about 2 minutes or so after each addition.
Season generously 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

Rinse scallops under cool water and remove the side muscle if still intact. Pat scallops as dry as possible using two sheets of paper towel or a clean dish towel. Season all over with salt and pepper. Mince the parsley and garlic and set aside.
Add the oil to a 12-inch cast iron skillet and bring to high heat. Once the skillet is hot and starts to smoke, add the scallops to the pan and sear for 2 minutes per side, undisturbed, or until a golden brown crust forms. It helps to arrange the scallops around the perimeter of the pan if possible as it’s usually the hottest part of the pan.
Remove scallops from the skillet and set them aside on a plate. Remove the skillet from heat and let cool for 2 minutes. Give the pan a quick wipe if you prefer. Add the butter, lemon, and fresh parsley to the skillet, stirring occasionally until fully melted. Cook on low heat if needed.
Return the scallops to the skillet on low heat and cook for an additional 30-90 seconds. Use a spoon to spoon the butter over the scallops. 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.

Notes

Use a non-stick pan or a clean stainless steel pan. Cast iron may not be the best choice as the risotto will stick and burn the pan easily. Save the cast iron searing for the scallops.

Always use warm/hot chicken stock. Cold broth/stock will delay the cooking process each time you add it. Warm broth keeps risotto warm and sizzling.

Don't rush the process or let the broth/stock run dry. Dry risotto in the pan isn't cooking. Conversely adding too much stock at once will just boil the risotto. You want just enough water to release the risotto's starches and make it creamy.

Cook on medium heat. You want a continuous low simmer the entire time. Too low and the risotto will never cook!

Always add cheese, cream, and herbs at the end. You don't want to interfere with the cooking process.

Nutrition