A sumptuous blend of creamy Parmesan risotto and seared sea scallops defines this dish. Earthy mushrooms, garlic and shallots meld with white wine to form an indulgent base, while tangy lemon butter seared scallops add vibrant zest. This elegant recipe elevates a weeknight dinner to a truly luxurious dining experience.

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I’ve been trying out new recipes lately and this Parmesan Risotto Topped With Lemon Butter Scallops is one of my favorites so far. I used 1 1/2 cups Arborio rice and 4 cups of warmed chicken broth along with 1 cup of dry white wine to give the risotto an amazing depth of flavor.

I sautéed 8 oz mushrooms, 2 diced shallots and 3 minced garlic cloves in 2 tbsp olive oil then stirred in 1 cup of freshly grated Parmesan cheese and 4 tbsp unsalted butter to create a rich creamy base. I then seared 1 lb sea scallops until they were cooked just right and finished them off with a sauce made from lemon juice and zest.

Its taste is similar to recipes like garlic butter baked scallops recipe or seared scallops with brown butter and lemon pan sauce Its a balanced meal with protein and healthy fats thats easy to whip up any weeknight.

Why I Like this Recipe

I love this recipe because the scallops come out with a perfect golden crust and the lemon butter sauce adds a tangy kick that just makes every bite feel special. I really dig how the creamy Parmesan risotto, with all its mushrooms and garlic, creates this rich, comforting base that feels fancy without being too hard to make. It’s also awesome that it’s a quick weeknight meal even if I’m tired – despite having to add broth little by little it never feels too complicated. Lastly, I appreciate the balance of flavors; the sweetness of the scallops and the zesty burst of lemon really blend well with the savory cheese and wine-soaked rice, making it one of my favorite dishes to whip up.

Ingredients

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Arborio Rice is starchy and gives a creamy texture plus needed carbs.
Chicken broth adds rich flavor and a bit of protein, making the dish tasty.
Dry white wine lightens the flavor with a tangy, acidic kick, boosting taste.
Parmesan cheese brings saltiness and protein while melting into a smooth sauce.
Sea scallops provide a sweet, delicate taste along with lean protein for balance.
Lemon juice and zest offer a bright, sour note that works great with butter.

Ingredient Quantities

1 1/2 cups Arborio rice

4 cups chicken broth, warmed

1 cup dry white wine

8 oz mushrooms, sliced (cremini or white button work fine)

2 medium shallots, finely diced

3 garlic cloves, minced

1 cup freshly grated Parmesan cheese

4 tbsp unsalted butter, divided

2 tbsp olive oil, divided

Salt and pepper, to taste

1 lb sea scallops (about 10 to 12 large scallops)

Juice of 1 lemon

Zest of 1 lemon

How to Make this

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1. Start by warming the chicken broth in a small saucepan over low heat so it stays nice and hot.

2. In a large pan, heat 1 tbsp of olive oil and 2 tbsp of unsalted butter over medium heat. Throw in the finely diced shallots and minced garlic and let them cook for about 2-3 minutes until they start to get soft.

3. Add the sliced mushrooms to the pan and cook until they’re tender and a little browned.

4. Stir in the Arborio rice so that it gets coated with the butter and oil, and toast it for about a minute. Then pour in the dry white wine and stir until almost all the liquid is absorbed.

5. Now, add about 1/2 cup of the warm chicken broth to the rice and stir continuously until the liquid is absorbed. Keep adding the broth one ladle at a time, stirring constantly, until the rice becomes creamy and is al dente (about 18-20 minutes total).

6. Stir in the freshly grated Parmesan cheese and season with salt and pepper to taste. Remove the pan from the heat.

7. Meanwhile, pat the sea scallops dry with paper towels, then season them lightly with salt and pepper.

8. In another skillet, heat the remaining olive oil and butter over medium-high heat. Once they’re hot, add the scallops and sear them for about 2 minutes on each side until you get a nice golden crust.

9. After the scallops are seared, drizzle the lemon juice and sprinkle the lemon zest over them. Let them cook for another 30 seconds in the pan to blend the flavors.

10. To serve, spoon the Parmesan risotto onto a plate and top it off with the lemon butter scallops. Enjoy your dinner!

Equipment Needed

1. Small saucepan for warming the chicken broth
2. Large pan for cooking the shallots, garlic, mushrooms, and rice
3. Second skillet for searing the scallops
4. Knife and cutting board for dicing shallots, mincing garlic, and slicing mushrooms
5. Measuring cups for the broth, wine, and other liquid ingredients
6. Ladle for adding the broth gradually into the risotto
7. Wooden spoon or spatula for stirring the risotto continuously
8. Paper towels to pat the sea scallops dry
9. Grater for freshly grating the Parmesan cheese
10. Zester or microplane for zesting the lemon

FAQ

Q: Can I use vegetable broth instead of chicken broth?

A: Yeah, you can swap out chicken broth with vegatable broth. It changes the flavor a bit but still works good.

Q: Why is the wine added to the risotto?

A: The dry white wine adds a depth of flavor and a little zing to the dish which really makes the risotto pop.

Q: How do I avoid overcooking the scallops?

A: Make sure your pan is really hot before you add the scallops and sear them just 2 minutes per side. They should turn golden on the outside but remain tender inside.

Q: What can I do if my risotto turns out too thick?

A: Try stirring in a little extra warm broth or water until you get the consistency you like.

Q: Are there any tips for making sure the Parmesan melts in correctly?

A: Add the Parmesan in off the heat and stir constantly so it melts slowly and coats the rice evenly.

Parmesan Risotto Topped With Lemon Butter Scallops Recipe Substitutions and Variations

Arborio Rice: if you can’t find Arborio, try using Carnaroli rice though it might produce a slightly creamier texture
Chicken Broth: you can easily swap chicken broth for vegetable broth if you prefer a lighter or vegetarian option
Dry White Wine: if you aren’t into wine, white grape juice mixed with a small amount of white wine vinegar does the trick
Parmesan Cheese: substitute Pecorino Romano for a sharper flavor, or even Grana Padano if thats what you have

Pro Tips

1. Warm up your chicken broth and add it little by little to the rice. This helps the rice cook evenly and keeps the creamy texture without turning mushy.
2. Make sure to pat your scallops completely dry before seasoning them. It really helps get that nice golden crust, plus if they’re wet they can steam instead of sear.
3. When cooking the mushrooms, let them brown a bit extra so they bring out more flavor. Just watch out for burning the shallots and garlic by keeping the heat moderate.
4. After searing the scallops, quickly drizzle on the lemon juice and zest. It gives a bright finish but dont overdo it, or the acidity might overpower the dish.