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Lemon Butter Scallops with Spring Risotto Recipe

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5 from 121 reviews

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.

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 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

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