I love how this dinner brings together creamy Parmesan risotto and perfectly seared sea scallops with a luscious lemon butter sauce. The mushrooms, shallots and garlic create a rich base that is both comforting and dazzling. The white wine adds a subtle depth, making this dish my ultimate weeknight indulgence.

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I was excited to try this Parmesan Risotto Topped With Lemon Butter Scallops recipe because it packs a lot of flavor and offers a balanced meal. I started by sautéing 2 finely chopped shallots, 3 cloves minced garlic, and 8 oz sliced mushrooms in 2 tbsp olive oil and 2 tbsp unsalted butter.

Adding 1 1/2 cups Arborio rice helped me create a rich base. Then, I slowly mixed in 4 cups of warm chicken broth and 1 cup of dry white wine, which gave the dish a creamy texture.

The 1 cup grated Parmesan cheese not only lifts the taste but also adds a good amount of protein and calcium. The scallops went in later, seared in 2 tbsp olive oil with salt and pepper for perfect texture.

I finished the dish with a homemade lemon butter sauce using 3 tbsp unsalted butter, minced garlic, lemon juice, and zest. It reminded me of ideas from recipes like Pan Seared Scallops With Lemon Butter, and its nutritional balance makes it a great dinner option even on busy weeknights.

Why I Like this Recipe

I like this recipe because:
1. I love how the creamy Parmesan risotto mixes with the perfectly seared scallops – the textures are just spot on.
2. I really dig the tangy lemon butter sauce that gives the dish a bright kick even though the risotto is rich.
3. I appreciate that it’s fancy enough to impress guests, but still simple to make on a busy weeknight.
4. I enjoy how the earthy mushrooms, shallots, and garlic blend together with the wine to add loads of depth in every bite.

Dinner is served with this crazy mix of scallops and risotto that just blows your mind. The lemon butter sauce makes the scallops so dang irresistible and gives the whole dish a cool twist. I mean, who wouldn’t love that burst of richness from the Parmesan cheese combined with the flavors of mushrooms, shallots, garlic, and a bit of white wine? Plus, it ain’t too hard or fancy to cook on any normal night – perfect when you’re in the mood for somethin’ special without a huge hassle.

Ingredients

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Arborio rice provides carbohydrates for energy and its creamy texture soaks flavours perfectly.
Parmesan cheese lends rich protein and calcium while adding a salty, umami kick.
Mushrooms offer dietary fibre and antioxidants, enhancing earthy taste and overall health.
Sea scallops supply high-quality protein and a natural sweetness that balances creamy risotto.
White wine contributes acidity and complexity, enriching the dish’s flavor profile and texture.
Lemon brings bright acidity and fresh aroma, cutting through rich dairy and butter.
Garlic adds warmth and depth, making the dish taste more rounded and flavorfull.

Ingredient Quantities

1 1/2 cups Arborio rice

4 cups chicken or veggie broth, kept warm

1 cup dry white wine

1 cup grated Parmesan cheese

8 oz mushrooms, sliced

2 shallots, finely chopped

3 cloves garlic, minced

2 tbsp unsalted butter (for the risotto)

2 tbsp olive oil (for the risotto)

Salt and pepper to taste

1 lb sea scallops, patted dry

2 tbsp olive oil (for searing the scallops)

Salt and pepper, for the scallops

3 tbsp unsalted butter (for the lemon butter sauce)

1 garlic clove, minced (for the sauce)

Juice of 1 lemon

Zest of 1 lemon

A pinch of red pepper flakes (optional)

How to Make this

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1. Warm the broth in a small pot over low heat while you work on the rest of the recipe.

2. In a large, deep pan, heat 2 tbsp of olive oil and 2 tbsp of unsalted butter. Add the chopped shallots, minced garlic, and sliced mushrooms then cook until they get soft and start to brown.

3. Stir in the Arborio rice and toast it for a couple of minutes, then pour in the cup of dry white wine. Let it cook off almost completely.

4. Add the warm broth one ladleful at a time, stirring constantly until the liquid is mostly absorbed. Keep adding broth until the rice is creamy and al dente, usually about 18-20 minutes.

5. Once the risotto is ready, mix in the grated Parmesan cheese and season with salt and pepper, then take the risotto off the heat.

6. Season the sea scallops with salt and pepper. Make sure they are patted dry before you cook them.

7. Heat 2 tbsp of olive oil in another pan and sear the scallops for about 2 minutes on each side until they form a nice golden crust.

8. For the sauce, melt 3 tbsp of unsalted butter in a small pan over low heat, then add one minced garlic clove. Let it cook for a minute.

9. Stir in the juice and zest of one lemon along with a pinch of red pepper flakes if you like a little heat. Let it simmer for another minute and then turn off the heat.

10. To serve, spoon the Parmesan risotto onto plates, top with the seared scallops and drizzle the lemon butter sauce over everything. Enjoy this delicious dinner!

Equipment Needed

1. Small pot for warming up the broth
2. Large deep pan for cookin the risotto with mushrooms and aromatics
3. Another pan for searin the scallops
4. A small pan for makin the lemon butter sauce
5. Ladle for addin the warm broth gradually
6. Sharp knife and a cutting board for choppin the shallots, garlic, and mushrooms
7. Measuring cups and spoons for accurate ingredient portions
8. Wooden spoon or spatula to stir and mix the ingredients
9. A grater to shred the Parmesan cheese
10. Tongs or spatula to flip the scallops during searin

FAQ

Q: What broth should I use for this recipe?

A: You can use either chicken or veggie broth. Just make sure its warm, so it gets easily absorbed into the rice.

Q: How do I know when the risotto is done?

A: The risotto should be creamy and the rice a bit firm in the center. If it becomes too thick, add a little more broth.

Q: What’s the key to a perfect sear on the scallops?

A: Pat the scallops dry really well and heat your pan until it’s super hot before adding them. This helps create a nice golden crust.

Q: Can this dish be made ahead of time?

A: Risotto is best when served immediately after cooking since it thickens as it sits. If you need to reheat, do it slowly on low heat and add a bit extra broth.

Q: What type of white wine do you recommend?

A: A dry white wine like Sauvignon Blanc or Pinot Grigio works great for this recipe. It adds a bright flavor without overpowering the other ingredients.

Parmesan Risotto Topped With Lemon Butter Scallops Recipe Substitutions and Variations

If you can’t find Arborio rice, you can use Carnaroli rice instead. It’s a bit rarer but works almost the same!
Instead of using chicken broth, you can swap for veggie broth or even a light fish stock if you want a different flavor.
If you don’t have dry white wine, you might use a dry vermouth or extra broth mixed with a splash of lemon juice to brighten the dish.
Don’t have Parmesan cheese? Pecorino Romano is a solid switch—it gives a sharper taste that works real well here.
In case you can’t find sea scallops, try using shrimp or firm white fish. They cook fast and still bring a nice texture.

Pro Tips

1. Make sure you stir the risotto constantly when adding the broth so the rice cooks evenly and becomes really creamy, sometimes it tends to stick if you’re not careful.
2. Always dry your scallops thoroughly with paper towels before searing. A moist scallop will steam instead of getting that nice golden crust.
3. Toast the Arborio rice in the pan for a couple of minutes before adding any liquid. This step adds tons of flavor and helps the rice hold its shape during cooking.
4. For the lemon butter sauce, don’t rush it in the pan. Let the garlic cook just a minute or so until it’s fragrant, then add the lemon juice and zest slowly to build up a good flavor balance.