Name: Lemon Butter Scallops with Spring Risotto Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb fresh sea scallops; Kosher salt, to taste; Freshly ground black pepper, to taste; 4 tablespoons unsalted butter, divided; 2 teaspoons minced garlic or garlic paste; 2 tablespoons freshly squeezed lemon juice (about 1 lemon); Freshly chopped parsley, for garnish (optional); 3 tablespoons unsalted butter, divided; 2 tablespoons olive oil, divided; 1/2 cup fresh or frozen peas; 8 asparagus spears, chopped into 1-inch pieces, ends trimmed; 1 large shallot, cut into half moons and sliced thinly; 4 garlic cloves, finely minced; 1 1/2 cups arborio rice; 1/3 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc); 6 cups chicken stock or broth; 1/2 cup freshly grated Parmesan cheese; Kosher salt, to taste; Freshly ground black pepper, to taste

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Introduction

This Lemon Butter Scallops with Spring Risotto is a bright and elegant dish perfect for a special dinner or weekend treat. Tender scallops seared to perfection are paired with a creamy asparagus and pea risotto, all enhanced by a zesty lemon butter sauce. It’s a delightful combination that brings fresh spring flavors to your plate.

Lemon Butter Scallops with Spring Risotto Recipe - Recipe Image

Ingredients

1 lb fresh sea scallops
Kosher salt
Freshly ground black pepper
4 tablespoons unsalted butter, divided
2 teaspoons minced garlic or garlic paste
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
Freshly chopped parsley, for garnish (optional)
3 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1/2 cup fresh or frozen peas
8 asparagus spears, chopped into 1-inch pieces, ends trimmed
1 large shallot, cut into half moons and sliced thinly
4 garlic cloves, finely minced
1 1/2 cups arborio rice
1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
6 cups chicken stock or broth
1/2 cup freshly grated parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1: Take the sea scallops out of the refrigerator and place them on a clean plate to come to room temperature before cooking.
Step 2: In a large deep saucepan or Dutch oven, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once sizzling, add peas and asparagus, sauté lightly for 4-5 minutes. Use a slotted spoon to transfer to a bowl and set aside.
Step 3: Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the same pot. When sizzling, add shallots and cook until soft and translucent, about 2-3 minutes. Stir in minced garlic and cook for 1 minute more, stirring frequently.
Step 4: Add the arborio rice to the pot and stir for 1-2 minutes to lightly toast it. Pour in the white wine to deglaze the pan, stirring to combine completely.
Step 5: Stir in 1 cup of chicken stock and cook, stirring continuously, until the liquid is fully absorbed. Repeat by adding stock 1 cup at a time, stirring often, until the rice is plump and creamy.
Step 6: Once the final cup of stock is absorbed, turn off the heat. Stir in the reserved peas and asparagus, then sprinkle in the parmesan cheese. Season risotto with salt and pepper to taste.
Step 7: Season scallops on both sides with salt and pepper.
Step 8: Heat 2 tablespoons butter in a large non-stick skillet over medium-high heat until sizzling. Add scallops in a single layer without overcrowding. Let cook for 2-3 minutes without flipping, until lightly browned and opaque on the outside, then flip and cook 1-2 minutes more. Remove scallops and set aside.
Step 9: Reduce heat to low. Add remaining 2 tablespoons butter, garlic, and lemon juice to the skillet. Stir to combine and cook for about 1 minute. Remove from heat and return scallops to the skillet, spooning the lemon butter sauce over them to coat.

Tips & Variations

Make sure your pan is hot before adding scallops to get a perfect sear and avoid sticking.
White wine can be substituted with vegetable broth if preferred.
For extra richness, finish the risotto with a splash of cream along with parmesan cheese.
Garnish with fresh parsley or lemon zest for added brightness.

Storage

Store leftover risotto and scallops separately in airtight containers in the refrigerator for up to 2 days. Reheat the risotto gently on the stove with a splash of broth to loosen it up. Scallops are best enjoyed fresh but can be reheated briefly in a skillet to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, frozen scallops can be used. Thaw them completely and pat dry before cooking to avoid excess moisture and ensure a good sear.

What if I don’t have arborio rice?

Arborio rice is best for creamy risotto, but you can try Carnaroli or Vialone Nano rice as alternatives. Other rice types won’t produce the same creamy texture.