Go Back
–+ servings
lemon butter scallops parmesan risotto

Lemon Butter Scallops with Parmesan Risotto

This meal is easy to make and is the perfect dish for any anniversary, special occasion, or just plain old date night!
Print Recipe Pin Recipe
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Seafood
Servings 4
Calories 777 kcal

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

Calories: 777kcalCarbohydrates: 96gProtein: 28gFat: 29gFiber: 6gSugar: 6gIron: 8mg
Keyword dinner, risotto, scallops, seafood
Tried this recipe?Let us know how it was!