Lemon Butter Scallops Over Parmesan Risotto Recipe (2024)

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By Shawn Williams

4.16 from 38 votes

Jan 13, 2022, Updated Sep 28, 2023

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Lemon butter scallops over risotto have become one of our new favorite fancy weeknight meals. It’s a tad more involved than your typical 20-minute dinner because the risotto requires a little extra time and attention, however, you should NOT be intimidated to undertake risotto.

Lemon Butter Scallops Over Parmesan Risotto Recipe (2)

Risotto isn’t difficult to make—it’s just more finicky than cooking rice. Pay attention to what you’re doing.

Table of Contents

  • Why I Love This Recipe
  • Ingredients
  • How to Prep Sea Scallops
  • How to Make Scallops Over Risotto
  • Tips for Making Perfect Risotto
  • Tips for Searing Scallops
  • Frequently Asked Questions
  • More Scallop Recipes You’ll Love
  • Lemon Butter Scallops Over Parmesan Risotto Recipe

Why I Love This Recipe

Scallops over risotto is a delicious and hearty, yet simple celebration meal. I started by using mylemon butter scallops recipeand paired it with my absolute favorite complementary mushroom risotto recipe. The caramelized lemon butter scallops are the perfect addition to the creamy and savory characteristics of risotto.

My favorite risotto recipe is made with shallots, garlic, Parmesan cheese, optional mushrooms, and a little white wine. It’s cheesy, creamy, garlicky, and so fresh. While you can experiment with adding saffron, I prefer this recipe without it.

If you’re looking for other date-night-worthy seafood dishes, try my bacon-wrapped scallops, baked lobster tails, or fancy baked oysters!

Ingredients

  • Large/jumbo sea scallops:get the largest scallops you can find. Baby scallops will shrink and is much harder to get a good uniform sear.
  • Oil:canola, vegetable, or grapeseed oil works best thanks to their high smoke points. You can also use olive oil if that’s all you have.
  • Butter:you can use salted or unsalted. You may need to add a pinch more salt if using unsalted butter.
  • Fresh parsley:both flat leave and Italian parsley can be used interchangeably. Always use fresh herbs!
  • Mushrooms: I like shiitake, baby bella, chanterelle, white, and oyster.
  • Chicken broth: I prefer low sodium so I can salt to taste. Look for a 48-ounce can so you have enough.
  • Arborio rice: Arborio rice is the perfect short-grain rice for risotto because it’s capable of absorbing large amounts of liquid, creating a creamy texture.
  • White wine: dry white wine is used to deglaze the pan however you can omit and use broth if you prefer. I usually save old white wine in the fridge for cooking.
  • Grated parmesan cheese: always use freshly grated cheese for the best flavor. Pregrated cheeses are treated with preservatives that may prevent smooth melting.
  • Shallots: shallots are fragrant and sweeter than onions, making them perfect for risotto. Always finely mince so they blend. You can use white or yellow onion as a substitute.
  • Garlic:mince the garlic as fine as possible or use a microplane for even better results. Always use fresh garlic for the best flavor.

See the recipe card for full information on ingredients and quantities below.

How to Prep Sea Scallops

Most scallops will have a chewy side muscle that resembles arectangular tag of tissue on thesideof thescallop. Rinse scallops under cool water and then get them as dry as possible. pat scallops dry with a paper towel or a clean dish towel. Remove the side muscle by simply pulling it off with your hands. Note, the side muscle may not be as obvious as the ones pictured in the steps below.

How to Make Scallops Over Risotto

For the risotto

Step 1.

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.

Step 2.

Add risotto and stir for 1 minute. Add the white wine and simmer for an additional minute. Add warm 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 30-40 minutes. Note, the chicken broth will absorb in about 2 minutes or so after each addition.

Step 3.

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.

Expert Tips

Tips for Making Perfect Risotto

  • The biggest tip on risotto, use a non-stick pan or 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.

For the scallops

Step 1.

Meanwhile, 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.

Lemon Butter Scallops Over Parmesan Risotto Recipe (3)
Lemon Butter Scallops Over Parmesan Risotto Recipe (4)

Step 2.

Add the oil to a 12-inchcast iron skilletand 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.

Lemon Butter Scallops Over Parmesan Risotto Recipe (5)
Lemon Butter Scallops Over Parmesan Risotto Recipe (6)
Lemon Butter Scallops Over Parmesan Risotto Recipe (7)

Step 3.

Remove scallops from the skillet and set them aside on a plate. Remove the skillet from heat and let cool for 2 minutes. Add the butter, garlic, lemon, and fresh parsley to the skillet, stirring occasionally until fully melted. Cook on low heat if needed.

Quick Tip

You can optionally cook the lemon butter sauce in a separate saucepan to decrease darkening due to the crust developed in the pan. Drizzle over scallops at the very end.

Lemon Butter Scallops Over Parmesan Risotto Recipe (8)

Step 4.

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. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.

Lemon Butter Scallops Over Parmesan Risotto Recipe (9)

Step 5.

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.

Lemon Butter Scallops Over Parmesan Risotto Recipe (10)

Expert Tips

Tips for Searing Scallops

  • Getting the scallops as dry as possible is critical to getting a good sear. Do not skip this step.
  • It’s important to get the skillet smoking hot before adding the scallops. This ensures a good caramelized sear.
  • Use canola, vegetable, or grapeseed oil for searing because they have higher smoke points.
  • It helps to arrange the scallops around the perimeter of the pan if possible as it’s usually the hottest part of the pan.

Frequently Asked Questions

Are there any substitutes for arborio rice?

Arboria rice is likely the most readily available rice for risotto. Another popular option is carnaroli.

Is one cup of risotto enough for four servings?

1/4 cup of dry risotto is the recommended single serving of risotto. It can be difficult to judge because everyone’s appetite is different. Increase to 1 1/4-1 1/2 cups (dry) for hungrier guests. You may need additional broth but you can likely keep other ingredients uniform.

Why can’t I get a golden sear on my scallops?

The pan needs to be very hot with just a light coating of oil. Too much oil or moisture will prevent a golden sear. Ensure scallops are very dry and generously seasoned.

More Scallop Recipes You’ll Love

Lemon Butter Scallops Over Parmesan Risotto Recipe

Pan-Seared Scallops with Lemon Butter Recipe

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & areview in the comments!

4.16 from 38 votes

Lemon Butter Scallops Over Parmesan Risotto Recipe

By: Shawn Williams

Servings: 4

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

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Lemon Butter Scallops Over Parmesan Risotto Recipe (14)

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

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 warm chicken broth, warm
  • 1 cup Arborio 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 warm 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 30-40 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, garlic, 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

The biggest tip on risotto, use a non-stick pan or 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

Serving: 1gCalories: 764kcalCarbohydrates: 63.6gProtein: 39.3gFat: 32.7gSaturated Fat: 12.3gCholesterol: 80mgSodium: 949mgFiber: 1gSugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: Italian

Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

Read More About Me

Lemon Butter Scallops Over Parmesan Risotto Recipe (2024)

FAQs

What do you soak scallops in before cooking? ›

Soaking scallops in milk before cooking can serve as a tenderizing agent, help eliminate mild fish odor, and aid in removing sand or grit.

Is butter better than oil for scallops? ›

Scallops have a mild, sweet flavor with a buttery, tender, soft texture. Are scallops healthy? Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Do you have to put Parmesan in risotto? ›

The quantity of Parmesan cheese used is quite small and can be omitted, though you may find that the risotto needs a tiny pinch of salt as extra seasoning as Parmesan is quite salty. The risotto has an egg yolk added at the end and this yolk gives extra richness and will also help to thicken the risotto a little more.

How many scallops per person? ›

How many scallops should you serve? If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized.

What happens if you don't rinse scallops before cooking? ›

A: You should always rinse scallops thoroughly to remove grit, but there shouldn't be so much grit that you have to soak them. In fact, soaking isn't recommended because the scallops can absorb water and get soggy, less flavorful and difficult to sear properly.

What does soaking scallops in milk do? ›

Soaking scallops in milk

According to Livestrong.com, the milk will neutralize any fishy notes and aromas while also making the flesh more tender. Not only is this milk-soaking technique effective for scallops, but it also works for a range of seafood and fish.

Should I salt scallops before searing? ›

Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after. Use High Heat: The best pan seared scallops are cooked under high heat. Make sure your pan is fully heated and then pour in the oil.

Should scallops be rinsed before searing? ›

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

What is the secret to creamy risotto? ›

Yes, the foundational creaminess of well-made risotto should come from the starches that the grains release slowly over the cooking process—but a bit of actual cream doesn't hurt, either. Make sure to season the risotto with salt after you've added the whipped cream.

What is Gordon Ramsay's recipe for risotto? ›

ingredients
  1. 1 large shallot, chopped finely.
  2. 4 tablespoons olive oil.
  3. 8 ounces baby portabella mushrooms, sliced.
  4. 10 ounces arborio rice.
  5. 12 cup dry white wine.
  6. 4 cups low sodium chicken broth.
  7. 8 ounces plum tomatoes, skinned, seeded and finely chopped.
  8. 1 tablespoon fresh basil, chopped.

Is it better to bake or fry scallops? ›

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

What pairs with scallops? ›

For a wonderful scallop dish experience, here are some of the delicious combinations you should consider:
  • POTATOES SIDE DISH. ...
  • ROASTED OR GRILLED VEGETABLES. ...
  • CRISPY BRUSSELS SPROUTS. ...
  • REFRESHING SALADS. ...
  • TRUFFLE CREAMED CORN. ...
  • RICE AND QUINOA. ...
  • STEAK.

Is it OK to eat a lot of scallops? ›

Low in mercury

The Environmental Protection Agency (EPA) advises that scallops are among the best fish and seafood choices regarding mercury levels. Even pregnant or nursing people are safe to eat 2–3 servings per week of fish and seafood with safe mercury levels such as scallops.

What are scallops soaked in? ›

Wet scallops are treated with a solution of water and sodium tripolyphosphate, or STPP, which preserves them as soon as they are harvested at sea. Then they're often frozen. This preserves them, but it also helps them to hold on to a lot more water weight. Dry scallops are scallops that are not treated in this way.

Why do you soak scallops in salt water? ›

According to Molly Birnbaum of America's Test Kitchen, briefly brining scallops masks the chemically and slightly soapy taste imparted by the phosphate soak: “Soak them in 1 quart of cold water with 1/4 cup of lemon juice and 2 tablespoons of salt for 30 minutes. You almost can't tell the difference.”

What is the secret to perfect scallops? ›

The secret is that you just pat them dry (buy dry-packed scallops), season with salt and pepper, and put them in a hot pan coated with oil and you leave them alone. Don't touch them. Don't move them.

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