Lemon Butter Scallops Over Parmesan Risotto Recipe 🍋🦐 – A Simple, Flavorful Seafood Delight
Introduction: Why You’ll Love This Lemon Butter Scallops Over Parmesan Risotto Recipe 🍤
If you’re a fan of seafood, then you’re in for a treat. This Lemon Butter Scallops Over Parmesan Risotto recipe combines tender scallops with a creamy, rich parmesan risotto that’s sure to impress. Whether you’re preparing dinner for family or hosting a special occasion, this dish is the perfect choice for an elegant yet easy-to-make meal.
It’s not just about the flavors—this recipe is quick to whip up and doesn’t require too much effort. You’ll love how the zesty lemon butter sauce perfectly complements the sweetness of the scallops, all sitting atop a bed of savory, cheesy risotto. Let’s dive into this step-by-step guide to make this delicious recipe at home.
Ingredients 🥘
Lemon Butter Scallops Over Parmesan Risotto Ingredients
| Ingredient | Amount |
|---|---|
| Fresh scallops | 12–15 large |
| Unsalted butter | 4 tbsp |
| Garlic, minced | 2 cloves |
| Lemon juice | 2 tbsp |
| Fresh parsley, chopped | 2 tbsp |
| Fresh thyme | 1 tsp |
| Olive oil | 1 tbsp |
| Salt and pepper | To taste |
| Parmesan cheese, grated | 1/2 cup |
| Heavy cream | 1/4 cup |
| Arborio rice (for risotto) | 1 cup |
| Chicken broth | 4 cups |
| Onion, finely chopped | 1 medium |
| Dry white wine (optional) | 1/4 cup |
| Butter (for risotto) | 2 tbsp |
Recipe Notes 📝
- Scallops: Use fresh, high-quality scallops for the best taste. If you’re using frozen, make sure to thaw them properly.
- Risotto: Stir constantly while cooking risotto to achieve the creamy texture.
- Lemon: For extra zing, consider zesting the lemon before juicing it for added flavor.
Time and Servings ⏰🍽️
| Time | Servings |
|---|---|
| Prep: 15 minutes | 2-3 servings |
| Cook: 25 minutes | |
| Total: 40 minutes |
Step-by-Step Guide: How to Make Lemon Butter Scallops Over Parmesan Risotto 🍴
Step 1: Prepare the Parmesan Risotto
- Heat the broth: In a saucepan, bring the chicken broth to a simmer. Keep it warm on low heat.
- Cook the onion: In a large skillet, melt 2 tbsp butter over medium heat. Add the chopped onion and sauté for about 2-3 minutes until soft.
- Toast the rice: Add the Arborio rice to the pan, stirring to coat the rice in the butter and onions. Let it toast for about 1 minute.
- Add the wine: Pour in the white wine (optional), stirring until it evaporates.
- Gradually add the broth: Add 1/2 cup of warm broth at a time, stirring constantly. Wait until the liquid is absorbed before adding more. Continue until the rice is creamy and tender (about 18 minutes).
- Finish with Parmesan: Stir in the grated parmesan cheese and heavy cream. Season with salt and pepper to taste.
Step 2: Cook the Scallops
- Sear the scallops: Pat the scallops dry with a paper towel, then season with salt and pepper. Heat olive oil in a large pan over medium-high heat.
- Sear each side: Add the scallops to the pan and sear them for about 2 minutes on each side until golden brown and opaque in the center.
- Prepare the lemon butter: In the same pan, add 4 tbsp butter, minced garlic, lemon juice, and fresh thyme. Stir until the butter melts and becomes a sauce.
- Toss the scallops: Return the scallops to the pan and coat them in the lemon butter sauce for another 1-2 minutes.
Step 3: Assemble the Dish
- Plate the risotto: Spoon the creamy parmesan risotto onto serving plates.
- Top with scallops: Arrange the cooked scallops on top of the risotto.
- Garnish: Drizzle the lemon butter sauce over the scallops, and sprinkle with fresh parsley for a burst of color and flavor.
Serving Suggestions 🍽️
This dish pairs wonderfully with a variety of sides. Here are a few ideas:
- Salad: A simple mixed green salad with a light vinaigrette helps balance the richness of the dish.
- Soup: A light, brothy soup like tomato bisque or a vegetable soup complements the flavors without overwhelming them.
- Drink: A crisp white wine such as Sauvignon Blanc or Chardonnay enhances the lemony, buttery notes of the dish.
If you’re a fan of scallops, you might also enjoy this scallops with pasta recipe for a different yet equally delicious seafood dish.
Storage and Reheating Tips 🥡
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating:
- To reheat, warm the scallops and risotto in a skillet over low heat. Add a bit of extra butter or broth to maintain the creamy texture. Avoid microwaving scallops as they can become tough.
Health Benefits of Lemon Butter Scallops Over Parmesan Risotto 🥗
- Scallops: High in protein and low in fat, scallops are a great source of lean protein. They also provide essential nutrients like vitamin B12, selenium, and omega-3 fatty acids.
- Parmesan: Parmesan cheese is packed with calcium and vitamin D, which are important for bone health.
- Lemon: Rich in vitamin C, lemon helps boost the immune system and adds a refreshing zest to the dish.
Common Mistakes to Avoid 🚫
- Overcooking the scallops: Scallops cook quickly, so don’t overdo it! Overcooked scallops become rubbery and tough.
- Not stirring the risotto enough: Stirring constantly helps release the starch from the rice, which makes the risotto creamy.
- Skipping the butter: The butter in the lemon sauce makes the dish rich and flavorful, so don’t skimp on it!
Wait Till You See the Secret Ingredient for Extra Tip to Make the Recipe Perfect 🌟
You won’t believe what makes this dish stand out: A touch of white wine in the risotto and the lemon butter sauce! The wine adds a subtle depth of flavor, balancing the richness of the scallops and risotto. Try it out and let us know how it transforms the dish!
Why You’ll Love This Recipe ❤️
This recipe is quick, easy, and packed with flavor! With creamy risotto, perfectly seared scallops, and a zesty lemon butter sauce, it’s the perfect way to treat yourself or impress your guests. Plus, it’s a healthier alternative to heavy seafood pasta dishes, with all the flavor and none of the guilt.
FAQs About Lemon Butter Scallops Over Parmesan Risotto 🍤🍋
Q1: Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Just make sure to thaw them completely in the refrigerator before cooking. Pat them dry with a paper towel to ensure they sear properly.
Q2: Can I make the risotto ahead of time?
While risotto is best served fresh, you can make it ahead of time. To reheat, add a bit of chicken broth or cream to bring it back to a creamy texture. Stir occasionally until heated through.
Q3: Can I substitute the parmesan with another cheese?
Yes, you can substitute parmesan with other hard cheeses like pecorino romano or asiago. However, keep in mind that parmesan provides a specific sharp, nutty flavor that may be hard to replicate exactly.
Q4: What can I serve with lemon butter scallops over parmesan risotto?
This dish pairs wonderfully with a light salad, roasted vegetables, or even a simple soup like tomato bisque. A crisp white wine like Sauvignon Blanc will complement the lemon butter flavors beautifully.
Q5: How do I prevent overcooking the scallops?
Scallops cook quickly, so be sure to keep an eye on them. Sear them for about 2 minutes per side until golden brown and opaque. Overcooking can make them rubbery, so remove them from the heat as soon as they’re done.
Final Thoughts 💭
This Lemon Butter Scallops Over Parmesan Risotto is one of those dishes that feels fancy but is actually simple to make at home. The combination of creamy risotto and tender scallops, all topped with a buttery lemon sauce, is truly a match made in heaven. Whether you’re an experienced cook or just starting, this recipe is sure to become a go-to in your kitchen.
Don’t be afraid to experiment with the seasoning, or maybe add a little extra garlic to the sauce for a deeper flavor. But whatever you do, be sure to enjoy the process and savor each bite. Happy cooking!
