Lemon Butter Scallops Over Parmesan Risotto is an elegant and flavorful dish that combines perfectly seared scallops with creamy, rich risotto. The bright flavor of lemon butter enhances the scallops, making it a delightful meal for special occasions or a luxurious dinner at home.

Ingredients

For the Scallops

• 1 pound sea scallops (about 12 large scallops)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 1 tablespoon lemon juice (freshly squeezed)
• Zest of 1 lemon
• Salt and pepper (to taste)
• Fresh parsley (chopped, for garnish)

For the Parmesan Risotto

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth (warmed)
• 1/2 cup dry white wine (optional)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper (to taste)

Timing

Making Lemon Butter Scallops Over Parmesan Risotto takes about 15 minutes for preparation and 30 minutes for cooking.

Instructions

Step 1: Prepare the Parmesan Risotto

1. Sauté Aromatics: In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
2. Toast Rice: Add the Arborio rice to the saucepan and stir for about 2 minutes, allowing the rice to toast slightly.
3. Add Wine: If using, pour in the white wine and stir until it is mostly absorbed by the rice.
4. Add Broth Gradually: Begin adding the warmed broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. Finish Risotto: Once the rice is cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat and cover to keep warm.

Step 2: Cook the Scallops

1. Prepare Scallops: Pat the scallops dry with paper towels and season both sides with salt and pepper.
2. Heat Oil and Butter: In a large skillet over medium-high heat, add the olive oil and 2 tablespoons of butter. Once the butter is melted and bubbling, add the scallops.
3. Sear Scallops: Cook the scallops for about 2-3 minutes on each side, without moving them, until they are golden brown and have a nice crust. They should be opaque in the center.
4. Add Flavor: In the last minute of cooking, add the minced garlic, lemon juice, and lemon zest to the skillet. Spoon the sauce over the scallops as they finish cooking.

Step 3: Serve

1. Plate the Dish: Spoon the creamy Parmesan risotto onto plates or a serving platter. Top with the seared scallops and drizzle the lemon butter sauce over them.
2. Garnish: Sprinkle with chopped fresh parsley for added flavor and color.
3. Enjoy: Serve immediately and enjoy this elegant dish!

Nutritional Information

Here’s a quick overview of the nutritional content of Lemon Butter Scallops Over Parmesan Risotto (per serving, based on 4 servings):

Nutrient	Amount per Serving
Calories	450
Protein	25g
Fat	25g
Carbohydrates	40g
Fiber	1g
Sugar	2g

Tips for Customization

• Add Vegetables: Stir in some peas or asparagus into the risotto for added color and nutrition.
• Use Different Proteins: Substitute scallops with shrimp or lobster for a different seafood experience.
• Herb Variations: Experiment with different herbs like thyme or basil for additional flavor.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the risotto.

Conclusion

Lemon Butter Scallops Over Parmesan Risotto is a luxurious and flavorful dish that brings together the delicate taste of scallops with creamy risotto. Perfect for special occasions or a romantic dinner, this recipe is sure to impress!