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Lemon Butter Seared Scallops Over Parmesan Mushroom Risotto Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/lemon-butter-seared-scallops-over-parmesan-mushroom-risotto-recipe/