I’m sharing my Lemon Scallops riff on Parmesan risotto that pairs seared scallops in lemon butter with silky Parmesan rice and will have you eager to read the full recipe.

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I love a dish that looks like it took forever but somehow arrives on the table like it was easy. This Lemon Butter Scallops Over Parmesan Risotto surprised even me, seared sea scallops sitting on a silky bed of grated Parmesan cheese that somehow feels both fancy and honest.

I call it my grown up Butter Scallops, because people expect simple seafood but get something layered, slightly mysterious, and totally addictive. As a Scallop And Risotto Recipe it teases you with texture and flavor contrasts, and I still catch myself smiling when guests try to guess what makes it sing.

Ingredients

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scallops pack lean protein, mild sweet flavor, cook fast, very seafoody.
Arborio gives creamy texture, starchy, carbs dominant, comforts the risotto.
Parmesan adds salty, nutty umami, calcium rich, makes dish savory.
Butter brings richness, fat for flavor, makes sauce silky, not healthy.
Lemon gives bright sour zip, cuts fat, freshens overall flavor.
Garlic gives pungent aromatic kick, small calories, lots of flavor.
Olive oil adds fruitiness, healthy fats, helps sear scallops brown.
White wine adds acidity, subtle fruit, deglazes pan, evaporates alcohol while cooking.
Shallot brings sweet onion notes, mellow when cooked, adds subtle depth.
Parsley adds green freshness, small vitamins, light herbal finish.

Ingredient Quantities

1 pound sea scallops, about 12 to 16 pieces

Kosher salt

Freshly ground black pepper

3 tablespoons olive oil

3 tablespoons unsalted butter

2 garlic cloves

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 tablespoon fresh parsley

1 1/2 cups Arborio rice

1 small shallot

1/2 cup dry white wine

4 cups low sodium chicken or vegetable broth

3/4 cup grated Parmesan cheese

Fresh lemon wedges

How to Make this

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1. Warm the 4 cups low sodium broth in a small pot over low heat so it stays hot while you cook; pat the scallops dry with paper towels, season both sides with kosher salt and freshly ground black pepper, remove any side muscle if still attached, zest the lemon and squeeze 2 tablespoons lemon juice, mince the garlic, finely chop the shallot and parsley.

2. Start the risotto: heat 1 tablespoon olive oil in a medium heavy pot over medium heat, add the minced shallot and cook until translucent about 2 to 3 minutes, add the 1 1/2 cups Arborio rice and stir to coat and toast the grains for 1 to 2 minutes.

3. Pour in the 1/2 cup dry white wine, stir constantly until the wine is mostly absorbed, then begin adding the hot broth a ladle at a time, stirring frequently and letting each addition absorb before adding the next; continue about 18 to 20 minutes until rice is creamy and just tender.

4. While the risotto cooks, sear the scallops: heat a large skillet until very hot, add 2 tablespoons olive oil, place scallops in a single layer leaving space between them, sear without moving
1.5 to 2 minutes until a golden crust forms, flip, add 1 tablespoon unsalted butter and baste for another 30 to 45 seconds until just opaque, remove scallops to a plate and keep warm.

5. Make the lemon butter sauce in the same skillet: lower heat to medium, add the remaining 1 tablespoon unsalted butter and the 2 garlic cloves, cook 20 to 30 seconds until fragrant but not browned, stir in the 2 tablespoons lemon juice and 1 teaspoon lemon zest, scrape up browned bits from the pan and add a tablespoon or two of the warm broth if it seems too thick.

6. Stir about half the chopped parsley into the sauce, taste and adjust seasoning with salt and pepper; set sauce aside off heat so the butter doesnt separate.

7. Finish the risotto: when rice is done, stir in the remaining 1 tablespoon unsalted butter and the 3/4 cup grated Parmesan until melted and creamy, if it gets too thick loosen with another splash of warm broth, taste and season with salt and pepper.

8. Plate by spooning a generous mound of Parmesan risotto onto warm plates, arrange the seared scallops on top, spoon the lemon butter sauce over the scallops and rice so those browned bits come along for flavor.

9. Sprinkle the remaining parsley over everything, add lemon wedges and an extra pinch of lemon zest if you like, crack a little more black pepper and serve right away so the scallops stay tender and the risotto stays creamy.

Equipment Needed

1. Small saucepan to warm and hold the broth so it stays hot while you cook
2. Medium, heavy bottomed pot for cooking the risotto
3. Large skillet for searing scallops and making the lemon butter sauce
4. Ladle to add the broth one scoop at a time
5. Wooden spoon or heatproof spatula for stirring and scraping the rice
6. Chef’s knife and cutting board for shallot, garlic, parsley and lemon prep
7. Microplane or fine grater for zesting the lemon and grating Parmesan
8. Tongs or a fish spatula to flip the scallops without crushing them
9. Paper towels and a warm plate to dry and briefly rest the scallops before serving

FAQ

Q: How do I get a perfect sear on the scallops? A: Pat scallops very dry and remove the little side muscle, season with salt and pepper, heat pan until smoking hot, add oil then scallops and dont move them. Sear 1.5 to 2 minutes per side until golden, finish with butter, garlic, lemon and parsley.

Q: Can I use frozen scallops? A: Yes, thaw overnight in the fridge, drain and pat super dry before cooking. If they're still icy they'll steam instead of sear. If you cant thaw ahead, quick cold-water thaw for 20 to 30 minutes works.

Q: How will I know when the risotto is done? A: It should be creamy and slightly loose, the rice tender but with a tiny bite al dente. That usually takes about 18 to 20 minutes of stirring after you start adding broth, taste as you go.

Q: My risotto is too thick or too thin, what do I do? A: If too thick add warm broth a 1/4 cup at a time until it loosens. If too thin simmer gently while stirring to reduce, or stir in the Parmesan which helps thicken and bind it.

Q: Can I make this ahead or store leftovers? A: You can make the risotto a day ahead and refrigerate up to 3 days, reheat slowly with a splash of warm broth. Scallops are best fresh, but cooked scallops can be kept 1 to 2 days; reheat very gently or briefly sear again.

Q: What wine should I use or serve with this dish? A: Use a dry white like Pinot Grigio or Sauvignon Blanc for the risotto and for sipping. If you dont want alcohol, skip the wine and use an equal amount of warm broth plus a splash of lemon for brightness.

Lemon Butter Scallops Over Parmesan Risotto Recipe Substitutions and Variations

Sea scallops: swap for large shrimp (16 to 20 count) or bay scallops. Shrimp need less sear time, about 1 to 2 minutes per side, and bay scallops even quicker, so watch them so they don’t overcook.
Arborio rice: use Carnaroli or Vialone Nano for an even creamier risotto, or short grain sushi rice in a pinch. Expect small tweaks in cook time and liquid, Carnaroli usually needs same liquid but holds texture better.
Dry white wine: replace with the same amount of warm broth plus 1 tablespoon white wine vinegar or lemon juice for acidity, or use dry vermouth if you have it. If using vinegar, taste and be conservative so it doesn’t become too sharp.
Grated Parmesan cheese: swap with Pecorino Romano for a bolder, saltier flavor or Grana Padano for a milder profile. If you use Pecorino cut back on added salt by a half to start.

Pro Tips

Pro tips:

1) Pat the scallops really dry, like paper towel dry. If they’re even a bit wet they wont form a good crust, and dont crowd the pan or they’ll steam. Get the pan smoking hot, use an oil with a high smoke point, then add butter at the end and baste for extra flavor. Also pull off that little side muscle if it’s still attached.

2) Keep the broth hot while you cook the risotto, it makes the rice cook smoother. Add broth in ladlefuls and let most of it absorb before adding more, but you dont have to stir every second. Taste for slight bite, then finish with butter and cheese, and only salt at the end since Parmesan is salty.

3) Time the scallops with the finish of the risotto so everything is hot and tender. Sear the scallops quick and last, then keep them warm in a low oven or covered plate while you finish the rice. Use the same skillet to make the lemon butter sauce so you get those browned bits into the sauce.

4) For brighter flavor and nicer presentation save some lemon zest and parsley for the end, not just the juice. If the sauce seems too sharp add a tiny splash of warm broth or a pinch of sugar to round it out. Serve immediately, risotto and scallops dont wait well.

Lemon Butter Scallops Over Parmesan Risotto Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Lemon Scallops riff on Parmesan risotto that pairs seared scallops in lemon butter with silky Parmesan rice and will have you eager to read the full recipe.

Servings

servings

Calories

732

kcal

Equipment: 1. Small saucepan to warm and hold the broth so it stays hot while you cook
2. Medium, heavy bottomed pot for cooking the risotto
3. Large skillet for searing scallops and making the lemon butter sauce
4. Ladle to add the broth one scoop at a time
5. Wooden spoon or heatproof spatula for stirring and scraping the rice
6. Chef’s knife and cutting board for shallot, garlic, parsley and lemon prep
7. Microplane or fine grater for zesting the lemon and grating Parmesan
8. Tongs or a fish spatula to flip the scallops without crushing them
9. Paper towels and a warm plate to dry and briefly rest the scallops before serving

Ingredients

1 pound sea scallops, about 12 to 16 pieces
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
3 tablespoons unsalted butter
2 garlic cloves
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon fresh parsley
1 1/2 cups Arborio rice
1 small shallot
1/2 cup dry white wine
4 cups low sodium chicken or vegetable broth
3/4 cup grated Parmesan cheese
Fresh lemon wedges

Directions

Warm the 4 cups low sodium broth in a small pot over low heat so it stays hot while you cook; pat the scallops dry with paper towels, season both sides with kosher salt and freshly ground black pepper, remove any side muscle if still attached, zest the lemon and squeeze 2 tablespoons lemon juice, mince the garlic, finely chop the shallot and parsley.
Start the risotto: heat 1 tablespoon olive oil in a medium heavy pot over medium heat, add the minced shallot and cook until translucent about 2 to 3 minutes, add the 1 1/2 cups Arborio rice and stir to coat and toast the grains for 1 to 2 minutes.
Pour in the 1/2 cup dry white wine, stir constantly until the wine is mostly absorbed, then begin adding the hot broth a ladle at a time, stirring frequently and letting each addition absorb before adding the next; continue about 18 to 20 minutes until rice is creamy and just tender.
While the risotto cooks, sear the scallops: heat a large skillet until very hot, add 2 tablespoons olive oil, place scallops in a single layer leaving space between them, sear without moving
5 to 2 minutes until a golden crust forms, flip, add 1 tablespoon unsalted butter and baste for another 30 to 45 seconds until just opaque, remove scallops to a plate and keep warm.
Make the lemon butter sauce in the same skillet: lower heat to medium, add the remaining 1 tablespoon unsalted butter and the 2 garlic cloves, cook 20 to 30 seconds until fragrant but not browned, stir in the 2 tablespoons lemon juice and 1 teaspoon lemon zest, scrape up browned bits from the pan and add a tablespoon or two of the warm broth if it seems too thick.
Stir about half the chopped parsley into the sauce, taste and adjust seasoning with salt and pepper; set sauce aside off heat so the butter doesnt separate.
Finish the risotto: when rice is done, stir in the remaining 1 tablespoon unsalted butter and the 3/4 cup grated Parmesan until melted and creamy, if it gets too thick loosen with another splash of warm broth, taste and season with salt and pepper.
Plate by spooning a generous mound of Parmesan risotto onto warm plates, arrange the seared scallops on top, spoon the lemon butter sauce over the scallops and rice so those browned bits come along for flavor.
Sprinkle the remaining parsley over everything, add lemon wedges and an extra pinch of lemon zest if you like, crack a little more black pepper and serve right away so the scallops stay tender and the risotto stays creamy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.