Parmesan Risotto with Lemon Butter Scallops – Restaurant-Quality at Home!

This Parmesan Risotto with Lemon Butter Scallops is the kind of dish that makes an ordinary evening feel like a fine-dining experience. Creamy, cheesy risotto pairs perfectly with golden-seared scallops drizzled in a silky lemon butter sauce. It’s elegant, satisfying, and easier to make than you think — perfect for a date night or a treat-yourself dinner.

Why You’ll Love This Recipe

• Combines creamy risotto with seared scallops for a rich, balanced meal
• The lemon butter sauce adds a fresh, tangy finish
• Feels luxurious but uses simple ingredients
• Ready in under 45 minutes

Ingredients

For the Parmesan Risotto

• 1 tbsp olive oil
• 2 tbsp butter
• 1 small shallot, finely chopped
• 1 cup Arborio rice
• ½ cup dry white wine (optional)
• 3–4 cups chicken or vegetable broth, warm
• ¾ cup grated Parmesan cheese
• Salt and black pepper to taste

For the Scallops

• 1 lb sea scallops, patted dry
• Salt and pepper
• 1 tbsp olive oil
• 1 tbsp butter

For the Lemon Butter Sauce

• 2 tbsp butter
• 1 garlic clove, minced
• Juice of ½ lemon
• Zest of 1 lemon
• 1 tbsp chopped fresh parsley

How to Make It

Step 1: Start the risotto
In a large pan, heat olive oil and butter over medium heat. Sauté the shallot until soft. Stir in the Arborio rice and cook for 1–2 minutes until lightly toasted.

Step 2: Add wine and broth
Pour in the wine and stir until absorbed. Gradually add warm broth, one ladle at a time, stirring constantly. Let each addition absorb before adding more. Continue until rice is al dente and creamy, about 20–25 minutes.

Step 3: Finish risotto
Stir in Parmesan, season with salt and pepper, and keep warm.

Step 4: Sear the scallops
Season scallops with salt and pepper. Heat oil in a skillet over medium-high heat. Add scallops and sear 1½–2 minutes per side until golden brown. Remove from pan.

Step 5: Make the lemon butter sauce
In the same pan, reduce heat to low. Melt butter, then add garlic and cook 30 seconds. Stir in lemon juice, zest, and parsley. Spoon sauce over scallops.

Step 6: Assemble and serve
Spoon risotto into bowls, top with scallops, and drizzle with lemon butter sauce. Garnish with extra Parmesan and fresh herbs if desired.

Tips for Success

• Pat scallops completely dry for a great sear.
• Stir risotto frequently — it’s what gives it that creamy texture.
• Use fresh lemon juice and zest for a bright, clean flavor.

What to Serve With It

• A crisp green salad with vinaigrette
• Roasted asparagus or sautéed green beans
• A glass of chilled Sauvignon Blanc or Pinot Grigio

Why This Dish Works

The contrast between the rich, cheesy risotto and the bright, buttery scallops makes every bite memorable. It’s one of those dishes that looks and tastes impressive — but doesn’t require restaurant-level skill to pull off.