Description
A restaurant-quality dish made at home! Perfectly seared scallops drizzled in a rich lemon butter sauce, served over creamy Parmesan risotto. This meal is elegant, flavorful, and surprisingly easy to make.
Ingredients
Scale
For the Parmesan Risotto:
- 2 tbsp butter
- ½ small onion, finely diced
- 1 cup Arborio rice
- ½ cup chicken or vegetable broth (for deglazing)
- 3 ½ cups warm chicken or vegetable broth
- ½ cup Parmesan cheese, grated
- ½ cup heavy cream (optional)
- Salt & pepper to taste
For the Lemon Butter Scallops:
- 1 lb sea scallops (patted dry)
- Salt & pepper to taste
- 1 tbsp olive oil
- 3 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- Fresh parsley (for garnish)
Instructions
- Prepare the Risotto: In a pan, melt butter over medium heat, sauté onions, and toast the Arborio rice. Gradually add warm broth, stirring constantly, until creamy. Finish with Parmesan cheese, salt, and pepper.
- Sear the Scallops: Pat scallops dry, season with salt and pepper, then sear in a hot pan with olive oil for 1-2 minutes per side until golden.
- Make the Lemon Butter Sauce: Melt butter in the same pan, sauté garlic, add lemon juice, and return scallops to coat in the sauce.
- Serve: Plate risotto first, top with scallops, drizzle with lemon butter sauce, and garnish with fresh parsley.
Notes
- Ensure scallops are dry for a perfect sear.
- Stir risotto continuously for a creamy texture.
- Use fresh lemon juice for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired