Description
Golden-seared jumbo sea scallops served over creamy mushroom Parmesan risotto, finished with a fresh lemon butter sauce and parsley. This elegant seafood dinner combines tender scallops, savory mushrooms, and bright citrus flavor for a restaurant-style meal at home.
Ingredients
Scale
For the Parmesan Mushroom Risotto
- 2 cups mushrooms, cleaned, trimmed, and cut into 1/2- to 1-inch pieces (shiitake, baby bella, chanterelle, white, or oyster)
- 5–6 cups hot chicken broth or vegetable stock
- 1 cup arborio or carnaroli rice
- 1/2 cup white wine
- 1/3 cup freshly grated Parmesan cheese
- 1–2 shallots, minced
- 2–3 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons minced fresh parsley, plus extra for garnish
- Salt and pepper to taste
- Oil for cooking
For the Scallops and Lemon Butter
- 12–16 jumbo sea scallops, side muscle removed
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, minced
- Juice of half a lemon, freshly squeezed
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Warm the chicken broth or vegetable stock in a saucepan and keep it hot over low heat. Prepare the scallops, mushrooms, shallots, garlic, Parmesan, parsley, and lemon.
- Heat a little cooking oil in a wide skillet or saucepan over medium heat. Add the mushrooms and cook until they begin to soften and brown.
- Add the minced shallots, garlic, and 2 tablespoons of butter. Stir and cook until fragrant, taking care not to burn the garlic.
- Add the arborio or carnaroli rice and stir briefly to coat the grains with the mushroom mixture.
- Pour in the white wine and stir as it reduces and is absorbed by the rice.
- Add the hot broth gradually, one ladleful at a time, stirring regularly. Wait until most of the liquid has been absorbed before adding more. Continue until the rice is creamy and tender with a slight bite, approximately 18–25 minutes.
- Stir in the freshly grated Parmesan and 2 tablespoons of minced parsley. Season with salt and pepper to taste. Add a little extra hot broth if needed to achieve a creamy, flowing consistency.
- Pat the scallops thoroughly dry with paper towels. Season with salt and pepper.
- Heat a separate skillet over medium-high heat and add a thin layer of cooking oil. Place the scallops in a single layer and sear for approximately 2–3 minutes on the first side, until golden brown.
- Turn the scallops and cook for another 1–2 minutes, adjusting the time for their size. Cook until opaque and at a safe internal temperature of 145°F (63°C).
- Reduce the heat to medium-low. Add the remaining 2 tablespoons of unsalted butter to the skillet and let it melt, scraping up the flavorful browned bits.
- Stir in the 2 tablespoons of minced fresh parsley and the juice of half a lemon. Mix to combine and coat the scallops briefly in the lemon butter sauce without overcooking them.
- Spoon the Parmesan mushroom risotto into serving bowls. Arrange the scallops on top and drizzle with the lemon butter sauce.
- Garnish with extra fresh parsley and serve immediately with lemon wedges.
Notes
- Keep the broth hot and add it gradually to help the risotto cook evenly and develop its creamy texture.
- Pat the scallops dry before searing and avoid overcrowding the pan to encourage golden-brown crusts.
- Serve immediately for the best texture. If the risotto thickens before plating, loosen it with a little hot broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: Approximately 1/4 of the finished recipe
- Calories: 725 kcal
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 105 mg
Keywords: Lemon Butter Scallops Over Parmesan Risotto, lemon butter scallops, Parmesan mushroom risotto, seared sea scallops, creamy seafood risotto, scallops dinner recipe