Lemon Butter Scallops Over Parmesan Risotto Recipe

I pair Pan Seared Scallops with Parmesan risotto and a lemon butter finish to show how scallops and risotto can be surprisingly simple to pull together.

I love the way big seared sea scallops sing against a creamy bed of Parmesan cheese in this quick dinner. When I first threw together what I now call my Lemon Butter Scallops Recipe I didn’t expect it would become a weeknight showstopper, but it did.

The contrast between the caramelized edges and the silky Parmesan Risotto is weirdly addictive, and there’s a little trick I pull that makes the scallops pop with flavor. You might think it’s fancy, but it’s dumb simple, and once you try it you’re gonna keep coming back for more.

Ingredients

• Sea scallops bring sweet, firm protein, low carbs, and a delicate ocean flavor.
• Arborio makes creamy risotto, high in carbs and some fiber, very filling.
• Parmesan adds salty umami, provides protein and calcium, a little fatty.
• Lemon gives bright sour zing, adds vitamin C and freshness to dishes.
• Butter melts into sauce for richness, mostly fat so use sparingly sometimes.
• Garlic brings pungent savory depth, small calories big flavor, possible health perks.
• Stock gives savory backbone, adds sodium and minerals, helps cook rice evenly.
• Parsley brightens and adds subtle herbiness plus small vitamins and fresh look.
• White wine loosens risotto flavor, little acidity, cooks away leaving complexity.

Ingredient Quantities

• 1 lb large sea scallops, patted dry
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp olive oil, divided
• 3 tbsp unsalted butter, divided
• 1 1/2 cups Arborio rice
• 1 small yellow onion or 2 shallots, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 4 to 5 cups low sodium chicken stock or vegetable stock
• 1/2 cup dry white wine (optional)
• 3/4 to 1 cup freshly grated Parmesan cheese
• 2 tbsp heavy cream or whole milk (optional)
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving (optional)

How to Make this

1. Prep everything first: pat 1 lb scallops very dry with paper towels and season both sides with kosher salt and black pepper, warm 4 to 5 cups stock in a small pot, finely chop the onion or shallots, mince the 2 garlic cloves, grate 3/4 to 1 cup Parmesan, zest the lemon and squeeze out 2 tbsp juice, chop the parsley, measure out olive oil and butter. Little trick: warm stock helps the risotto cook evenly.

2. Start the risotto: heat 1 tbsp olive oil and 1 tbsp butter in a medium heavy pot over medium heat, add the chopped onion or shallots and cook until soft and translucent about 4 minutes, stir in the garlic for 30 seconds, then add 1 1/2 cups Arborio rice and toast it for 1 to 2 minutes until edges look translucent.

3. Deglaze: pour in 1/2 cup dry white wine if using and stir until mostly absorbed, or skip the wine and add the first ladle of warm stock. This step adds depth, so dont rush it.

4. Add stock gradually: add warm stock one ladle at a time, stirring often and waiting until liquid is mostly absorbed before adding more, keep the heat at a steady simmer and cook about 17 to 20 minutes until rice is al dente and creamy. Tip: you dont have to stir constantly, but dont walk away, stirring helps release the starch.

5. Finish the risotto: lower heat to very low, stir in 1 tbsp butter, 3/4 to 1 cup Parmesan, 1 tbsp lemon juice, half the lemon zest, and 1 tbsp chopped parsley, taste and season with salt and pepper; if you want it richer stir in 2 tbsp heavy cream or whole milk. Keep it warm but do not overcook or it will get gluey.

6. Heat the pan for scallops: wipe a large skillet dry, heat it over medium-high until very hot, add the remaining 1 tbsp olive oil and 1 tbsp butter so it shimmers. Make sure scallops are as dry as possible or they will steam not sear.

7. Sear scallops: place scallops in the hot pan with space between them and sear without moving about
1.5 to
2.5 minutes per side depending on size, you want a golden crust and a translucent center. Dont overcrowd the pan; do them in batches if needed. Remove scallops to a plate and tent loosely.

8. Make quick lemon butter sauce in the same pan: lower heat to medium, add the last 1 tbsp butter, scrape up browned bits, add the remaining 1 tbsp lemon juice, the rest of the lemon zest and the last 1 tbsp parsley, swirl for 30 seconds, season with pepper (you can skip more salt since Parmesan and stock are salty). Toss scallops back in the sauce for a few seconds to coat.

9. Plate and serve: spoon creamy Parmesan risotto onto plates, top with 3 to 4 scallops each, spoon extra lemon butter sauce over, garnish with extra parsley and lemon wedges. Final tips: keep stock warm, dont overcook scallops they go from perfect to rubber fast, and if risotto thickens too much add a splash of hot stock or milk to loosen it.

Equipment Needed

1. Medium heavy-bottomed pot or saucepan (for the risotto)
2. Small saucepan (to keep the stock warm)
3. Large stainless steel or cast-iron skillet (for searing scallops)
4. Wooden spoon or heatproof spatula (for stirring)
5. Ladle (to add stock one scoop at a time)
6. Chef’s knife
7. Cutting board
8. Microplane or fine grater (Parmesan and lemon zest)
9. Paper towels and a plate or shallow bowl (to pat and rest scallops)

FAQ

Lemon Butter Scallops Over Parmesan Risotto Recipe Substitutions and Variations

• Sea scallops (1 lb): swap for large shrimp (1 lb, peeled & deveined) cooked the same way, or use firm white fish like halibut or cod cut into medallions, or for a veg option try 14 oz extra-firm tofu, pressed and seared (different texture, but works).
• Arborio rice (1 1/2 cups): use Carnaroli or Vialone Nano for equal or better results, short-grain sushi rice in a pinch (less creamy), or pearl barley for a nuttier, chewier “risotto” twist.
• 1/2 cup dry white wine: replace with 1/2 cup extra-warm stock plus 1 tbsp lemon juice, or 1/2 cup dry vermouth, or 1/2 cup water with 1 tbsp white wine vinegar diluted (use sparingly).
• Parmesan (3/4 to 1 cup): swap with Grana Padano or Pecorino Romano (Pecorino is saltier, so use a bit less), or for a dairy-free option try nutritional yeast plus a pinch of salt.

Pro Tips

1. Dry and chill the scallops first, seriously dont skip this. If theyre wet theyll steam not sear, so pat them with paper towels, remove the little side muscle, and pop them back in the fridge for 10 minutes while you get the risotto ready. Hot pan, a bit of oil first, then the butter right before you add scallops will give a golden crust without burning the butter.

2. Keep the stock hot and stop cooking the rice just shy of perfect, it will finish while you stir in the cheese and butter. If the risotto looks too thick at the end add a few splashes of hot stock or warm milk, not cold water, to loosen it and keep it creamy.

3. Taste for salt as you go because Parmesan and stock can make it salty fast. Use low sodium stock and wait until the finish to really salt, you can always add salt later but you cant take it away.

4. Time the scallops to finish last, sear them quickly and toss them in the pan sauce for just a few seconds so they stay tender. Dont overcrowd the pan, do batches if needed, and tent them loosely while you plate so they stay warm but dont keep cooking.