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Lemon Butter Scallops with Spring Risotto Recipe

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★★★★★

4.9 from 443 reviews

A delicious and elegant dish featuring perfectly seared lemon butter scallops served atop a creamy spring risotto loaded with fresh peas and asparagus. This recipe combines tender scallops with a luscious lemon garlic butter sauce, complemented by a rich and savory arborio rice risotto infused with white wine and Parmesan cheese, making it a perfect springtime meal.

Ingredients

Scale

For the Scallops

  • 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)

For the Risotto

  • 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

  1. Prepare Scallops: Remove scallops from the refrigerator and set on a clean plate to come to room temperature before cooking. This ensures even cooking and better searing.
  2. Sauté Vegetables: In a large deep saucepan or Dutch oven, melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat. When sizzling, add peas and asparagus. Lightly sauté for 4-5 minutes, then remove with a slotted spoon and set aside.
  3. Cook Shallots and Garlic: Add remaining 2 tablespoons butter and 1 tablespoon olive oil to the same pot. Once sizzling, add shallots and cook until they soften and become translucent, about 2-3 minutes. Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
  4. Toast Rice and Deglaze: Add arborio rice to the pot and stir for 1-2 minutes to lightly toast. Pour in the white wine to deglaze, stirring until fully incorporated.
  5. Add Stock Gradually: Stir in 1 cup chicken stock. Continuously stir the rice until the liquid is fully absorbed. Repeat adding stock one cup at a time, stirring frequently until the rice is plump and creamy.
  6. Finish Risotto: After the last cup is absorbed, turn off heat. Stir in the reserved peas and asparagus along with Parmesan cheese. Season with salt and pepper to taste.
  7. Season Scallops: Pat scallops dry and season both sides with kosher salt and freshly ground black pepper.
  8. Sear Scallops: Heat 2 tablespoons butter in a large non-stick skillet over medium-high heat. When hot and sizzling, add scallops in a single layer, ensuring the pan is not overcrowded. Cook undisturbed for 2-3 minutes until seared and golden brown on one side. Flip and cook for an additional 1-2 minutes until opaque. Remove scallops and set aside.
  9. Make Lemon Butter Sauce: Reduce heat to lowest setting. Add remaining 2 tablespoons butter, garlic, and lemon juice to the skillet. Stir to combine and let cook for about 1 minute.
  10. Baste Scallops and Serve: Return scallops to the skillet and spoon the lemon butter sauce over them to coat. Remove from heat. Garnish with freshly chopped parsley, if using. Serve scallops over the spring risotto immediately.

Notes

  • Be sure not to overcrowd the skillet when cooking scallops to achieve a perfect sear.
  • Stirring frequently while making risotto helps release starch for a creamy texture and prevents sticking or burning.
  • If chicken stock is not available, vegetable stock can be substituted for a vegetarian version.
  • Letting scallops come to room temperature before cooking helps them sear evenly.
  • Use a dry white wine such as Pinot Grigio or Sauvignon Blanc for best flavor.

Keywords: lemon butter scallops, spring risotto, scallop recipe, asparagus risotto, creamy risotto, seared scallops, easy seafood dinner, Italian seafood recipe

Find it online: https://recipeswithria.com/lemon-butter-scallops-with-spring-risotto-recipe/