Lemon Butter Scallops with Spring Risotto Recipe

Introduction

Lemon Butter Scallops with Spring Risotto is a delightful dish that combines tender, seared scallops with a creamy, fresh vegetable risotto. This meal is perfect for special occasions or a comforting dinner that impresses with bright flavors and smooth textures.

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

1. Step 1: Remove the scallops from the refrigerator and place them on a clean plate to come to room temperature before cooking.
2. Step 2: 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, sauté for 4-5 minutes, then transfer to a bowl with a slotted spoon and set aside.
3. Step 3: Add 2 tablespoons butter and 1 tablespoon olive oil to the same pot. Once hot, add shallots and cook until soft and translucent, about 2-3 minutes. Stir in minced garlic and cook for 1 more minute, stirring continuously to avoid burning.
4. Step 4: Stir in the arborio rice and toast for 1-2 minutes. Pour in the white wine and stir until fully incorporated.
5. Step 5: Add 1 cup of chicken stock and stir continuously until the liquid is absorbed. Repeat this process, adding stock 1 cup at a time and stirring often until the rice is plump and the last cup of stock has been absorbed.
6. Step 6: Turn off the heat, stir in the reserved peas and asparagus, then add parmesan cheese. Season with salt and pepper to taste.
7. Step 7: Season scallops on both sides with salt and pepper.
8. Step 8: Heat 2 tablespoons butter in a large non-stick skillet over medium-high heat. When sizzling hot, add scallops in a single layer without overcrowding. Cook undisturbed for 2-3 minutes until golden and seared, then flip and cook for another 1-2 minutes. Remove scallops and set aside.
9. Step 9: Reduce heat to low. Add remaining 2 tablespoons butter, garlic, and lemon juice to the skillet. Stir and cook for 1 minute, then remove from heat.
10. Step 10: Return scallops to the skillet and baste them with the lemon butter sauce. Garnish with parsley if desired, then serve over the spring risotto.

Tips & Variations

• For extra creaminess, stir in a splash of heavy cream into the risotto just before serving.
• If you prefer a vegetarian version, substitute vegetable broth for chicken stock and omit scallops.
• Make sure your pan is hot before adding scallops to get a perfect sear and avoid overcrowding to ensure even cooking.
• Add fresh herbs like basil or chives to the risotto for a flavor twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Risotto may thicken when chilled; reheat gently over low heat with a splash of broth or water to restore creaminess. Cooked scallops are best eaten fresh but can be reheated carefully in a skillet over low heat for a short time.

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 if fresh are not available. Thaw them completely and pat dry with paper towels before cooking to ensure a good sear.

How do I know when the risotto is done?

The risotto is done when the rice is tender yet still has a slight bite (al dente) and the texture is creamy. It should not be mushy or dry.

Lemon Butter Scallops with Spring Risotto Recipe

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This Lemon Butter Scallops with Spring Risotto recipe features tender, pan-seared sea scallops served over a creamy arborio rice risotto infused with fresh peas, asparagus, and a hint of parmesan cheese. The scallops are perfectly seared and finished with a fragrant garlic and lemon butter sauce, making this a fresh and elegant springtime meal that’s both comforting and sophisticated.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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 the sea scallops from the refrigerator and place them on a clean plate to come to room temperature before cooking, which helps them cook evenly.
2. Sauté vegetables for risotto: In a large deep saucepan or Dutch oven, melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Once sizzling, add the peas and asparagus. Lightly sauté for 4-5 minutes until tender-crisp, then remove with a slotted spoon to a bowl and set aside.
3. Cook shallots and garlic: Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the same pot. When hot, add the sliced shallots and cook until translucent, about 2-3 minutes. Add minced garlic and cook, stirring to prevent burning, for another minute.
4. Toast rice and deglaze: Stir in the arborio rice and toast it lightly for 1-2 minutes. Pour in the white wine to deglaze the pan, stirring well to combine.
5. Add stock gradually: Begin adding the chicken stock 1 cup at a time, stirring continuously and waiting for the liquid to be fully absorbed before adding the next cup. Continue until all stock is incorporated and risotto is plump and creamy.
6. Finish risotto: Remove the pot from heat and stir in the reserved peas and asparagus along with the parmesan cheese. Season with salt and freshly ground 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 until sizzling. Add scallops in a single layer without overcrowding, allowing them to sear undisturbed for 2-3 minutes until golden brown and opaque halfway up the sides. Flip and cook for another 1-2 minutes. Remove scallops and set aside on a plate.
9. Make lemon butter sauce: Reduce heat to low. Add the remaining 2 tablespoons butter, minced garlic, and lemon juice to the skillet. Stir to combine and cook for about 1 minute until fragrant.
10. Baste scallops and serve: Return scallops to the skillet, spoon the lemon garlic butter over them to coat. Remove from heat and garnish with freshly chopped parsley if desired. Serve scallops atop the spring risotto immediately.

Notes

• Ensure scallops are dry before seasoning to achieve a nice sear and prevent steaming.
• Stirring risotto constantly helps release the starch and create a creamy texture.
• If you prefer a vegetarian risotto, substitute vegetable broth for chicken stock.
• Use a dry white wine such as Pinot Grigio or Sauvignon Blanc for best flavor integration.
• Do not overcrowd the pan when searing scallops; cook in batches to maintain heat and proper caramelization.

Keywords: seared scallops, spring risotto, lemon butter scallops, asparagus risotto, peas risotto, easy Italian dinner