Looking for a new recipe that is elegant and easy? These Lemon Butter Scallops with Parmesan Risotto will make your taste buds dance!
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Pan-Seared Lemon Butter and Garlic Scallops
Over the last few years I have come to adore scallops. I was first introduced to them at a restaurant that wrapped them in crispy bacon. From that day I was hooked. In 2019, I created these Maple-Balsamic Glazed Bacon Wrapped Scallops to curb the cravings that I was having at the time. Since then, I have dreamed of producing another scallop recipe and here we are! If you make the scallops alone, this recipe is super easy. What ads time and hands-on effort is the parmesan risotto. Although it takes a long time to make, it is totally worth it (Keep reading for my thoughts on the risotto below)! If you do decide to make just the scallops, I suggest pairing them with a green vegetable (such as asparagus) and some quinoa.
Do I Need the Risotto?
The answer is 100% YES.
If you are in a time crunch and don’t want to spend an hour by the stove, you may want to skip the parmesan risotto. However, it really is easy to make! Despite how long it takes, you just keep repeating the same steps until the rice has thickened. It’s worth the wait! The risotto is so creamy and full of buttery goodness and is the perfect combo with the lemon and garlic
Is this your first time making something this “fancy” at home? If so, I hope you enjoy these easy and delicious Lemon Butter Scallops with Parmesan Risotto!
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Lemon Butter Scallops with Parmesan Risotto
Equipment
- 4.5 quart wide and deep sauté pan
- 3 quart sauce pan
- medium frying pan
- baking tray
- tin foil
Ingredients
Risotto
- 5 cups vegetable stock
- 1/4 cup extra virgin olive oil
- 2 cups risotto dry, uncooked
- 1/2 cup dry white wine chardonnay
- 2 Tbs ghee
- 1/2 cup parmesan cheese grated
Scallops
- 1 lb scallops
- 1 lemon juiced
- 1 Tbs ghee
- 1/2 Tbs minced garlic
- pepper to taste
Optional
- avocado oil spray or another spray
- 1 bunch asparagus Ends broken off
- 1/2 lemon juiced
- salt to taste
- pepper to taste
Instructions
Asparagus and Risotto
- Preheat the oven to 400F
- Heat the vegetable stock in a covered saucepan on medium-high heat. You can't start the risotto until this starts simmering.
- While the stock is heating up, snap off the ends of the asparagus. Line a baking tray with tinfoil, spray it with cooking spray, and line up the asparagus. Squeeze the lemon over them and add salt and pepper to taste. Bake in the oven for 20 minutes total, flipping the asparagus halfway. Remove from oven and set aside when finished.
- Once the stock starts simmering, heat a large, wide sauté pan on medium heat for 60 seconds. Add the EVOO and risotto. Stir until the risotto is completely covered in oil. Allow the risotto to cook, stirring occasionally for about 6 minutes (until the rice starts to become opaque)
- Add the wine. Stir immediately, and you will start to feel the risotto plump up. Cook for 3 minutes until the wine has been absorbed
- After the wine, you will add 1/2 cup of broth at a time for a total of 9 rounds. Repeat this each round: Add 1/2 cup of broth, set a timer for the total time, watch the clock count down and stir every 30 seconds (until the broth is absorbed each time). Do not add the next round of broth until the previous amount has fully absorbed. For the first 4 rounds, set the timer for 2 minutes. For the last 5 rounds, the risotto is thicker and takes longer to absorb. Set the timer for 3 minutes each round.
- After the 9th round finishes, remove the pan from heat. Add the ghee, parmesan cheese, and last 1/2 cup of simmering broth. Stir frequently until well combined. Set aside.
Scallops
- Heat the frying pan on medium heat for 1 minute. Pat the scallops dry with a paper towel to remove excess moisture
- Add the scallops to the pan and cook for 2 minutes.
- Flip the scallops and cook on the other side for another 2 minutes
- Flip the scallops back to the first side. Then, add the ghee, lemon juice, and garlic. Cook for 1 minute. Move the scallops around slightly to allow the hot butter to splash up on the sides of each scallop
- Flip the scallops for the last time. Cook for 1 minute. While they are cooking, use a spoon to drizzle the hot butter onto the top of each scallop. This will help to cook the scallops a little more on the sides
- Serve the scallops on top of the risotto with a side of asparagus. Drizzle some of the lemon garlic butter over top and enjoy!
Nutrition
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!