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Lemon Butter Scallops Over Parmesan Risotto

Lemon Butter Scallops Over Parmesan Risotto
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Indulge in the exquisite flavors of Lemon Butter Scallops Over Parmesan Risotto, a dish that effortlessly combines tender scallops with creamy risotto for an unforgettable meal. Perfect for both special occasions and cozy dinners at home, this recipe highlights the bright notes of lemon and the richness of butter, creating a delightful contrast with velvety risotto. Impress your guests with this elegant yet simple dish that’s sure to become a favorite.

Ingredients

Scale
  • 12–16 jumbo sea scallops (side muscle removed)
  • 4 tablespoons unsalted butter (2 tbsp for scallops, 2 tbsp for risotto)
  • 1/4 cup fresh parsley (minced)
  • Juice of half a lemon (squeezed)
  • Oil (for cooking)
  • Salt and pepper to taste
  • 5–6 cups hot chicken broth (or vegetable stock)
  • 1 cup arborio or carnaroli rice
  • 2 cups mushrooms (cleaned, trimmed, and cut into 1/2- to 1-inch pieces)
  • 1/3 cup grated parmesan cheese (always use freshly grated)
  • 1–2 shallots (minced)
  • 2–3 garlic cloves (minced)

Instructions

  1. Heat chicken broth in a saucepan over medium heat.
  2. In a large skillet, sauté mushrooms in oil until golden brown; season and set aside.
  3. Melt 2 tablespoons of butter in the same skillet. Sauté shallots and garlic until fragrant. Add rice and mix well.
  4. Pour in white grape juice; cook until absorbed. Gradually add warm broth, stirring consistently until the rice is al dente.
  5. Stir in sautéed mushrooms and Parmesan cheese to combine.
  6. Pat scallops dry, season with salt and pepper, then sear them in a hot skillet with remaining butter and lemon juice until golden brown.
  7. Serve the risotto topped with seared scallops, garnished with parsley and lemon wedges.

Nutrition

Find it online: https://easykitchenlove.com/lemon-butter-scallops-over-parmesan-risotto/