Description
Perfectly seared scallops drizzled with lemon butter sauce, served over creamy Parmesan risotto—an elegant seafood dish ideal for special occasions or weeknight indulgence.
Ingredients
Scale
For the Scallops:
- 1 lb large sea scallops
- 2 tbsp canola or vegetable oil
- 2 tbsp unsalted butter
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- Salt & black pepper to taste
For the Parmesan Risotto:
- 1 tbsp olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine (optional)
- 4 cups low-sodium chicken broth, kept warm
- 1 cup mushrooms, sliced (optional)
- ½ cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt & black pepper to taste
Instructions
Prepare the Scallops:
- Rinse scallops under cool water & pat dry. Remove the side muscle if present.
- Season both sides with salt & pepper.
Cook the Risotto:
- Heat olive oil in a saucepan over medium heat. Sauté shallots for 2 minutes.
- Add garlic & mushrooms (if using), cook 2-3 minutes until fragrant.
- Stir in Arborio rice, toasting for 1-2 minutes.
- Add white wine (if using) & stir until mostly absorbed.
- Gradually add warm broth, one ladle at a time, stirring frequently. Continue for 18-20 minutes until rice is creamy & al dente.
- Remove from heat, stir in Parmesan cheese & butter. Season with salt & pepper. Cover & set aside.
Sear the Scallops:
- Heat oil in a large skillet over medium-high heat.
- Place scallops in the skillet, ensuring they don’t touch. Sear 2-3 minutes per side until golden brown & opaque. Avoid overcrowding; sear in batches if needed.
- In the last minute of cooking, add butter. Once melted, squeeze lemon juice over scallops & sprinkle with parsley. Baste scallops with the lemon butter sauce.
Assemble the Dish:
- Spoon Parmesan risotto onto warm plates. Arrange scallops on top.
- Drizzle with remaining lemon butter sauce & garnish with parsley.
Notes
- Substitute shrimp for scallops if preferred.
- Use vegetable broth for a pescatarian-friendly risotto.
- Pair with a crisp white wine like Sauvignon Blanc.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Pan-Searing
- Cuisine: Italian, French-Inspired