Ingredients:
For the Parmesan Risotto:
1 cup Arborio rice
3 cups chicken or vegetable broth, warmed
½ cup dry white wine (optional, or substitute with extra broth)
2 tbsp butter
1 tbsp olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
½ cup freshly grated Parmesan cheese
½ cup heavy cream (optional for extra creaminess)
½ tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)
For the Lemon Butter Scallops:
12 large sea scallops, patted dry
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
Juice of 1 lemon
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional, for heat)
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Make the Parmesan Risotto:
Sauté the Aromatics – In a large saucepan, heat 1 tbsp butter and olive oil over medium heat. Add the shallot and cook for 2 minutes until soft. Stir in the garlic and Arborio rice, cooking for another 1-2 minutes until the rice is slightly translucent.
Deglaze with Wine – Pour in the white wine and stir until absorbed, about 2 minutes.
Cook the Risotto – Add the warm broth, ½ cup at a time, stirring constantly. Let the rice absorb the liquid before adding more. Continue this process for about 18-20 minutes, until the risotto is creamy and the rice is tender.
Finish with Parmesan – Stir in the remaining butter, Parmesan cheese, heavy cream (if using), salt, and pepper. Remove from heat and cover while you cook the scallops.
Sear the Lemon Butter Scallops:
Prep the Scallops – Pat the scallops dry with paper towels and season with salt and pepper.
Sear the Scallops – Heat butter and olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer. Sear for 2-3 minutes per side until golden brown and caramelized.
Make the Lemon Butter Sauce – Reduce heat to low and add the garlic, lemon juice, and red pepper flakes (if using). Spoon the buttery sauce over the scallops and remove from heat.
Assemble & Serve:
Plate the Dish – Spoon the creamy Parmesan risotto onto plates or bowls. Arrange the seared scallops on top and drizzle with the lemon butter sauce.
Garnish & Enjoy – Sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately and enjoy this luxurious, restaurant-quality dish!
This Lemon Butter Scallops Over Parmesan Risotto is rich, creamy, and bursting with bright, buttery flavors—a true showstopper for any meal! 







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