Lemon Butter Seared Scallops Over Parmesan Mushroom Risotto Recipe

Introduction

Lemon Butter Scallops over Parmesan Risotto is a luxurious yet approachable dish that combines tender, seared scallops with creamy, flavorful risotto. The bright lemon butter sauce and earthy mushrooms add perfect balance and depth to this elegant meal.

Ingredients

• 12-16 jumbo sea scallops (side muscle removed)
• 2 cups mushrooms (cleaned, trimmed, and cut into ½- to 1-inch pieces; shiitake, baby bella, chanterelle, white, or oyster recommended)
• 5-6 cups hot chicken broth (or vegetable stock)
• 1 cup arborio or carnaroli rice
• ½ cup white wine
• ⅓ cup grated parmesan cheese (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)
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley (minced)
• Juice of half a lemon (squeezed)

Instructions

1. Step 1: For the risotto, heat 2 tablespoons of butter in a non-stick pan over medium heat. Add the minced shallots and garlic, and simmer until softened, about 1-2 minutes. Add the mushrooms and cook for an additional 1-2 minutes.
2. Step 2: Stir in the rice and cook for 1 minute. Pour in the white wine and let simmer for another minute. Begin adding the hot chicken broth ½ cup at a time, stirring after each addition. Wait until the rice absorbs about two-thirds of the broth before adding more. Continue this process until the risotto is soft and creamy, about 20 minutes total.
3. Step 3: Season the risotto generously with salt and pepper, then stir in the grated parmesan cheese and 2 tablespoons of chopped fresh parsley. Keep warm until serving.
4. Step 4: For the scallops, rinse them under cool water and remove the side muscle if still attached. Pat the scallops very dry using paper towels. Season all over with salt and pepper.
5. Step 5: Heat oil in a 12-inch cast iron skillet over high heat until smoking hot. Arrange the scallops around the perimeter of the pan for the hottest contact and sear undisturbed for 2 minutes per side, until a golden brown crust forms.
6. Step 6: Remove the scallops from the skillet and set aside on a plate. Let the skillet cool for 2 minutes, wiping it if you prefer. Add 2 tablespoons unsalted butter, lemon juice, and minced fresh parsley to the pan, stirring occasionally over low heat until the butter melts and combines into a sauce.
7. Step 7: Return the scallops to the skillet on low heat and cook for another 30 to 90 seconds, spooning the lemon butter sauce over them frequently.
8. Step 8: Serve the scallops over the creamy parmesan risotto, drizzle with extra lemon butter sauce, garnish with fresh parsley, and accompany with lemon wedges. Serve immediately.

Tips & Variations

• Use a mix of mushrooms for added texture and flavor complexity.
• Make sure scallops are very dry before searing to achieve a perfect crust.
• Substitute vegetable stock for chicken broth to keep the dish vegetarian until scallops are added.
• Add a splash of cream to the risotto at the end for an even richer texture.
• For a brighter flavor, zest some lemon over the scallops before serving.

Storage

Store leftover risotto and scallops separately in airtight containers in the refrigerator for up to 2 days. Reheat risotto gently on the stove with a splash of broth or water to restore creaminess. Scallops are best enjoyed fresh but can be reheated briefly in a skillet over low heat, spooning reserved lemon butter sauce to keep them moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and pat very dry before cooking to ensure a good sear and avoid excess water in the pan.

What type of wine works best in risotto?

A dry white wine such as Pinot Grigio or Sauvignon Blanc is ideal as it adds acidity and depth without overpowering the dish.

Lemon Butter Seared Scallops Over Parmesan Mushroom Risotto Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

A decadent yet simple recipe featuring tender jumbo sea scallops seared to golden perfection and served over a creamy Parmesan risotto infused with mushrooms, shallots, and garlic, finished with a vibrant lemon butter parsley sauce.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Risotto

• 2 tablespoons butter
• 1–2 shallots, minced
• 2–3 garlic cloves, minced
• 2 cups mushrooms (shiitake, baby bella, chanterelle, white, or oyster), cleaned and cut into 1/2- to 1-inch pieces
• 1 cup arborio or carnaroli rice
• 1/2 cup white wine
• 5–6 cups hot chicken broth or vegetable stock
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste

For the Scallops

• 12–16 jumbo sea scallops (side muscle removed)
• Oil for cooking (such as vegetable or canola oil)
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, minced
• Juice of half a lemon
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Prepare the risotto base: Heat 2 tablespoons of butter in a non-stick pan over medium heat. Add minced shallots and garlic and gently simmer for 1-2 minutes until softened but not browned. Add the mushrooms, cooking for an additional 1-2 minutes until they begin to release their moisture.
2. Add rice and deglaze: Stir in the arborio or carnaroli rice and cook for 1 minute to lightly toast the grains. Pour in the white wine and simmer for another minute, letting the alcohol evaporate.
3. Cook risotto with broth: Gradually add hot chicken broth, about ½ cup at a time, stirring continuously. Allow the risotto to absorb about two-thirds of the broth between additions. Continue this process for approximately 20 minutes until the rice is tender and creamy. The broth usually absorbs within about 2 minutes per addition.
4. Finish risotto: Season generously with salt and pepper. Stir in freshly grated Parmesan cheese and 2 tablespoons of minced fresh parsley. Divide the risotto into serving bowls, keeping warm until ready to serve.
5. Prepare scallops: Rinse scallops under cool water and pat them dry thoroughly using paper towels. Remove side muscle if still attached. Lightly season the scallops with salt and pepper on all sides. Mince extra parsley and garlic for sauce preparation.
6. Sear scallops: Heat oil in a 12-inch cast iron skillet over high heat until it starts to smoke. Arrange scallops in the pan, ideally around the hottest perimeter, and sear undisturbed for 2 minutes on each side until a golden brown crust forms.
7. Prepare lemon butter sauce: Remove scallops from skillet and set aside. Let the skillet cool off heat for 2 minutes and wipe it clean if preferred. Add 2 tablespoons unsalted butter, lemon juice from half a lemon, and 2 tablespoons minced fresh parsley to the skillet. Stir occasionally over low heat until butter melts and sauce combines.
8. Finish scallops in sauce: Return scallops to the skillet on low heat and cook for an additional 30 to 90 seconds, spooning the lemon butter sauce over scallops to coat evenly.
9. Serve: Spoon creamy Parmesan risotto into bowls, top with seared scallops, drizzle with extra lemon butter sauce, and garnish with additional fresh parsley and lemon wedges. Serve immediately for best flavor and texture.

Notes

• Use freshly grated Parmesan cheese for the best flavor and texture in the risotto.
• Pat scallops dry thoroughly before searing to achieve a perfect crust.
• Cooking broth hot helps the risotto cook evenly and maintain a creamy consistency.
• Searing scallops on the perimeter of the pan ensures even high heat for a better crust.
• Stirring butter over scallops in the pan creates a rich, zesty sauce that enhances flavors.
• If desired, substitute vegetable stock for chicken broth for a vegetarian-friendly risotto base.
• Serve immediately as scallops and risotto are best enjoyed fresh and warm.

Keywords: lemon butter scallops, parmesan risotto, seared scallops, creamy risotto, mushroom risotto, Italian seafood recipe