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Lemon Butter Scallops over Creamy Parmesan Risotto

Lemon Butter Scallops over Creamy Parmesan Risotto Delight

Indulge in Lemon Butter Scallops over Creamy Parmesan Risotto, a quick yet elegant seafood dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Seafood
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scallops
  • 1 lb Sea Scallops Use fresh, dry-packed scallops for the best flavor and texture
  • 1 tbsp Olive Oil Extra virgin is recommended
  • 4 tbsp Unsalted Butter Adds creaminess to the sauce
  • 2 cloves Garlic Freshly minced
  • 1 large Lemon Use both juice and zest
  • to taste Salt
  • to taste Pepper
For the Risotto
  • 1 cup Arborio Rice High starch content for creaminess
  • 4 cups Chicken Broth Warm for cooking
  • 1 cup Grated Parmesan Cheese Nutty flavor addition
  • 1/2 cup Heavy Cream For luxurious texture
  • 1/4 cup Fresh Parsley For garnish

Equipment

  • Skillet
  • Saucepan
  • Heavy-bottomed pot

Method
 

Steps
  1. Warm the chicken broth in a saucepan over low heat, keeping it warm.
  2. In a heavy-bottomed pot, pour in a splash of olive oil and set it over medium heat. Add the Arborio rice and toast for about 2 minutes, stirring frequently.
  3. Gradually ladle in one cup of the warm chicken broth, stirring constantly until absorbed. Continue this process for about 18-20 minutes.
  4. Once the rice is tender, reduce heat and stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
  5. Pat the sea scallops dry and season with salt and pepper. Heat a skillet and add olive oil. Cook scallops for about 2 minutes on each side.
  6. In the same skillet, add unsalted butter and minced garlic to make the lemon butter sauce.
  7. Plate the risotto, arrange scallops on top, drizzle with sauce, and garnish with parsley.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 95mgSodium: 780mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 700IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Ensure scallops are dried before cooking for a better sear. Always add warm chicken broth gradually to the risotto for optimal texture.

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