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Parmesan Risotto Topped with Lemon Butter Scallops: A Luxurious Meal for Any Occasion

Parmesan Risotto Topped with Lemon Butter Scallops
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Growing up, Sundays were reserved for special meals, and my mother’s Parmesan risotto was the heart of the table. Today, I add a bright twist with buttery scallops kissed by lemon — a dish that feels like a warm hug. It’s simple enough for a cozy night but fancy enough for celebrations. Try it and create a new memory around your table tonight!

Ingredients

Scale

For the Risotto:

  • 1 cup Arborio rice

  • 4 cups chicken broth (kept warm)

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • Salt and pepper to taste

For the Scallops:

  • 12 large sea scallops

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1 lemon (juice and zest)

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare the Risotto:

    • In a large pan, heat the olive oil and 1 tablespoon butter.

    • Add the chopped onion and cook until translucent.

    • Stir in the Arborio rice and cook for 1–2 minutes until lightly toasted.

    • Add one ladle of warm broth at a time, stirring gently, letting the rice absorb it before adding more. Continue until rice is creamy and al dente (about 18–20 minutes).

    • Stir in Parmesan cheese, remaining butter, salt, and pepper. Keep warm.

  2. Cook the Scallops:

    • Pat scallops dry with paper towels. Season with salt and pepper.

    • Heat olive oil and butter in a large skillet over medium-high heat.

    • Sear scallops for 2–3 minutes per side until golden brown.

    • Remove scallops and quickly add lemon juice and zest to the pan to make a quick butter sauce.

  3. Assemble the Dish:

    • Spoon creamy risotto onto plates.

    • Top with scallops.

    • Drizzle the lemon butter over everything.

    • Garnish with parsley if desired.

Notes

1. Warm the Broth:
Always keep your broth warm while making risotto. Adding cold broth slows down the cooking process and can make the rice uneven.

2. Stir Gently and Often:
Frequent stirring releases the rice’s starch, creating that silky, creamy texture. But don’t over-stir — think gentle, loving movements!

3. Dry the Scallops Well:
Pat scallops very dry with paper towels before cooking. Moisture causes steaming instead of that beautiful golden sear.

4. Use High Heat for Scallops:
Get your pan nice and hot before adding scallops. They should sizzle the moment they touch the pan for that perfect crust.

5. Don’t Overcook the Scallops:
Scallops cook very quickly — about 2–3 minutes per side. They should be just opaque in the center for a tender, juicy bite.

Nutrition

Find it online: https://recipes.gernarb.com/parmesan-risotto-topped-with-lemon-butter-scallops-a-luxurious-meal-for-any-occasion/