Creamy Parmesan Risotto Topped With Lemon Butter Scallops – Elegant & Comforting

🎉 Introduction

If you’re looking for a dinner that feels luxurious yet comforting, Parmesan Risotto Topped With Lemon Butter Scallops is the perfect choice. Creamy, slow-stirred risotto meets perfectly seared scallops finished in a bright lemon butter sauce, creating a dish that’s rich, balanced, and restaurant-worthy.

This recipe brings together the deep, savory flavor of parmesan risotto with the fresh, delicate sweetness of scallops. Every bite is smooth, buttery, and satisfying, making it ideal for special occasions, romantic dinners, or when you simply want to elevate your dinner routine—without using any alcohol or pork.

🧰 Equipment Needed

• Medium saucepan (for broth)
• Large skillet or sauté pan
• Heavy-bottom saucepan or pot (for risotto)
• Wooden spoon or silicone spatula
• Measuring cups
• Measuring spoons
• Paper towels

🛒 Ingredients

Carefully selected ingredients for balanced elegance.

Parmesan Risotto

• 1½ cups Arborio rice
• 5 cups chicken broth, kept warm
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ¾ cup grated parmesan cheese
• Salt, to taste
• Black pepper, to taste

Lemon Butter Scallops

• 1 lb sea scallops, patted dry
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• Lemon zest, to taste
• Black pepper, to taste
• Salt, to taste

Optional Garnish

• Fresh parsley, finely chopped
• Extra parmesan cheese

👩‍🍳 Directions

Follow these steps for perfectly creamy parmesan risotto and tender lemon butter scallops.

Step 1: Prepare the Broth

• Heat chicken broth in a saucepan over low heat.
• Keep warm throughout cooking.

Step 2: Start the Risotto

• Heat olive oil and butter in a pot over medium heat.
• Add onion and cook 3–4 minutes until soft.
• Stir in garlic and cook 30 seconds until fragrant.

Step 3: Toast the Rice

• Add Arborio rice to the pot.
• Stir for 1–2 minutes until lightly translucent around the edges.

Step 4: Cook the Risotto

• Add one ladle of warm broth.
• Stir gently until mostly absorbed.
• Continue adding broth one ladle at a time, stirring frequently.
• Repeat for 18–22 minutes, until rice is creamy and tender.

Step 5: Finish the Risotto

• Remove from heat.
• Stir in parmesan cheese.
• Season with salt and black pepper.
• Cover and let rest while preparing scallops.

Step 6: Sear the Scallops

• Pat scallops completely dry.
• Season with salt and black pepper.
• Heat olive oil in a skillet over medium-high heat.
• Add scallops in a single layer.
• Sear 2–3 minutes per side until golden.
• Remove scallops and set aside.

Step 7: Make Lemon Butter Sauce

• Reduce heat to medium.
• Add butter and garlic to the same skillet.
• Cook 30 seconds until fragrant.
• Stir in lemon juice and zest.

Step 8: Combine and Serve

• Return scallops briefly to the pan, spooning sauce over them.
• Serve scallops over warm parmesan risotto.
• Garnish with parsley and extra parmesan if desired.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: ~45 minutes

Perfect for elegant dinners or special occasions.

🧊 Storage & Reheating

Storage

• Store risotto and scallops separately.
• Refrigerate for up to 2 days.

Reheating

• Reheat risotto gently with a splash of broth.
• Reheat scallops briefly in a skillet.

Freezing

• Freezing is not recommended due to texture changes.

🥄 Variations

Customize your parmesan risotto with scallops:

• Extra Creamy
  • Add a small knob of butter at the end.
• Herb Twist
  • Add thyme or basil to the risotto.
• Garlic Lover’s
  • Increase garlic in the butter sauce.
• Shrimp Swap
  • Use shrimp instead of scallops.
• Zesty Finish
  • Add extra lemon zest before serving.

❓ 10 FAQs

1. Do I need Arborio rice?
   Yes, it creates the creamy risotto texture.
2. Why keep broth warm?
   It ensures even cooking and creaminess.
3. Are scallops hard to cook?
   No, they cook very quickly.
4. Why dry scallops first?
   Dry scallops sear instead of steaming.
5. Is this dish kid-friendly?
   Yes, it’s mild and buttery.
6. Can I make risotto ahead?
   It’s best fresh, but can be reheated gently.
7. Does parmesan thicken risotto?
   Yes, it adds richness and body.
8. Can I double the recipe?
   Yes, cook risotto in a larger pot.
9. Is lemon flavor strong?
   No, it’s bright but balanced.
10. Is this a full meal?
    Yes, it’s filling and satisfying.

🏁 Conclusion

This Parmesan Risotto Topped With Lemon Butter Scallops is the perfect blend of elegance and comfort. Creamy, cheesy risotto paired with tender scallops and a bright lemon butter finish makes a dish that feels special yet approachable.

Serve it once, and it will quickly become one of your most impressive dinner recipes.

Adam

Creamy Parmesan Risotto Topped With Lemon Butter Scallops – Elegant & Comforting

If you’re looking for a dinner that feels luxurious yet comforting, Parmesan Risotto Topped With Lemon Butter Scallops is the perfect choice. Creamy, slow-stirred risotto meets perfectly seared scallops finished in a bright lemon butter sauce, creating a dish that’s rich, balanced, and restaurant-worthy. This recipe brings together the deep, savory flavor of parmesan risotto with the fresh, delicate sweetness of scallops. Every bite is smooth, buttery, and satisfying, making it ideal for special occasions, romantic dinners, or when you simply want to elevate your dinner routine—without using any alcohol or pork.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• Carefully selected ingredients for balanced elegance.

Parmesan Risotto

• 1½ cups Arborio rice
• 5 cups chicken broth kept warm
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ¾ cup grated parmesan cheese
• Salt to taste
• Black pepper to taste

Lemon Butter Scallops

• 1 lb sea scallops patted dry
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic minced
• 2 tablespoons lemon juice
• Lemon zest to taste
• Black pepper to taste
• Salt to taste

Optional Garnish

• Fresh parsley finely chopped
• Extra parmesan cheese

Equipment

• Medium saucepan (for broth)
• Large skillet or sauté pan
• Heavy-bottom saucepan or pot (for risotto)
• Wooden spoon or silicone spatula
• Measuring cups
• Measuring spoons
• Paper towels

Method

 

1. Follow these steps for perfectly creamy parmesan risotto and tender lemon butter scallops.

Step 1: Prepare the Broth

1. Heat chicken broth in a saucepan over low heat.
2. Keep warm throughout cooking.

Step 2: Start the Risotto

1. Heat olive oil and butter in a pot over medium heat.
2. Add onion and cook 3–4 minutes until soft.
3. Stir in garlic and cook 30 seconds until fragrant.

Step 3: Toast the Rice

1. Add Arborio rice to the pot.
2. Stir for 1–2 minutes until lightly translucent around the edges.

Step 4: Cook the Risotto

1. Add one ladle of warm broth.
2. Stir gently until mostly absorbed.
3. Continue adding broth one ladle at a time, stirring frequently.
4. Repeat for 18–22 minutes, until rice is creamy and tender.

Step 5: Finish the Risotto

1. Remove from heat.
2. Stir in parmesan cheese.
3. Season with salt and black pepper.
4. Cover and let rest while preparing scallops.

Step 6: Sear the Scallops

1. Pat scallops completely dry.
2. Season with salt and black pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Add scallops in a single layer.
5. Sear 2–3 minutes per side until golden.
6. Remove scallops and set aside.

Step 7: Make Lemon Butter Sauce

1. Reduce heat to medium.
2. Add butter and garlic to the same skillet.
3. Cook 30 seconds until fragrant.
4. Stir in lemon juice and zest.

Step 8: Combine and Serve

1. Return scallops briefly to the pan, spooning sauce over them.
2. Serve scallops over warm parmesan risotto.
3. Garnish with parsley and extra parmesan if desired.

Notes

🧊 Storage & Reheating

Storage

Store risotto and scallops separately.

Refrigerate for up to 2 days.

Reheating

Reheat risotto gently with a splash of broth.

Reheat scallops briefly in a skillet.

Freezing

Freezing is not recommended due to texture changes.

🥄 Variations

Customize your parmesan risotto with scallops:

Extra Creamy

Add a small knob of butter at the end.

Herb Twist

Add thyme or basil to the risotto.

Garlic Lover’s

Increase garlic in the butter sauce.

Shrimp Swap

Use shrimp instead of scallops.

Zesty Finish

Add extra lemon zest before serving.

❓ 10 FAQs

Do I need Arborio rice?
Yes, it creates the creamy risotto texture.

Why keep broth warm?
It ensures even cooking and creaminess.

Are scallops hard to cook?
No, they cook very quickly.

Why dry scallops first?
Dry scallops sear instead of steaming.

Is this dish kid-friendly?
Yes, it’s mild and buttery.

Can I make risotto ahead?
It’s best fresh, but can be reheated gently.

Does parmesan thicken risotto?
Yes, it adds richness and body.

Can I double the recipe?
Yes, cook risotto in a larger pot.

Is lemon flavor strong?
No, it’s bright but balanced.

Is this a full meal?
Yes, it’s filling and satisfying.

🏁 Conclusion

This Parmesan Risotto Topped With Lemon Butter Scallops is the perfect blend of elegance and comfort. Creamy, cheesy risotto paired with tender scallops and a bright lemon butter finish makes a dish that feels special yet approachable.

Serve it once, and it will quickly become one of your most impressive dinner recipes.