If you’re craving a dish that truly feels like a celebration on your plate, the Lemon Butter Scallops with Spring Risotto Recipe will quickly become your go-to. This dish combines the bright, zesty notes of fresh lemon butter with the delicate sweetness of perfectly seared scallops, all nestled on a bed of creamy, vibrant spring risotto bursting with peas and asparagus. It’s a harmonious blend of luxurious textures and fresh flavors that’s both comforting and elegant, ideal for impressing guests or treating yourself on a special night.

Ingredients You’ll Need

An oval white plate with brown speckles is filled with about fifteen raw scallops tightly packed and touching each other. The scallops are smooth and pale beige in color with a slightly shiny, moist texture. They vary slightly in size and shape, arranged evenly covering the whole plate. This is all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to crafting this delightful meal. Each simple component plays a crucial role, whether it’s adding richness, freshness, or that perfect bite to the dish’s overall texture and flavor.

1 lb fresh sea scallops: The star of the dish, offering a tender, sweet, and juicy seafood flavor.
Kosher salt: Essential for seasoning and bringing out natural tastes.
Freshly ground black pepper: Adds a subtle kick and warmth.
4 tablespoons unsalted butter, divided: Provides rich creaminess and a luscious coating for the scallops.
2 teaspoons minced garlic or garlic paste: Infuses a fragrant, savory aroma that complements the lemon.
2 tablespoons freshly squeezed lemon juice: Brightens the dish with zesty acidity.
Freshly chopped parsley (optional): Adds a pop of color and fresh herbal notes.
3 tablespoons unsalted butter, divided: Used for sautéing vegetables and building the risotto’s creamy texture.
2 tablespoons olive oil, divided: Adds richness and helps sauté vegetables evenly.
1/2 cup fresh or frozen peas: Offers natural sweetness and vibrant green color.
8 asparagus spears, chopped: Brings a crisp snap and fresh spring flavor.
1 large shallot, sliced thinly: Softens into sweetness, layering flavors.
4 garlic cloves, finely minced: Intensifies the garlicky richness in the risotto.
1 1/2 cups arborio rice: The key to creamy risotto with perfect bite.
1/3 cup dry white wine: Adds depth and a touch of acidity to balance the richness.
6 cups chicken stock or broth: Slowly absorbed to create the creamy risotto base.
1/2 cup freshly grated parmesan cheese: Delivers savory umami and creaminess to finish.

How to Make Lemon Butter Scallops with Spring Risotto Recipe

Step 1: Prepare the Scallops

Start by bringing your fresh sea scallops to room temperature—this step ensures they cook evenly and develop that beautiful golden crust without sneaking into overcooked territory. Just leave them on a clean plate for about 20 minutes before cooking.

Step 2: Sauté the Spring Vegetables

In a deep saucepan or Dutch oven, melt a tablespoon of butter with a tablespoon of olive oil over medium heat until sizzling. Toss in the peas and asparagus to lightly sauté for 4 to 5 minutes, keeping their fresh snap and color vibrant. Use a slotted spoon to remove them and keep them aside for later; they will add the perfect fresh crunch to your risotto.

Step 3: Build the Flavor Base for the Risotto

Add two tablespoons of butter and another tablespoon of olive oil to the pot. When hot, gently cook the shallots until they turn translucent, about 2 to 3 minutes—this brings out their sweetness. Stir in the minced garlic and cook for just about a minute, making sure not to let it burn but to release its fragrant aroma.

Step 4: Toast the Arborio Rice and Deglaze

Stir the arborio rice into the contents of the pot, allowing it to lightly toast for 1 to 2 minutes. This subtle toasting heightens the nuttiness of the rice. Pour in the dry white wine to deglaze, scraping any flavorful bits off the bottom, and stir until the wine is mostly absorbed.

Step 5: Slowly Cook the Risotto

This step demands a little love and patience. Add one cup of chicken stock at a time to the rice, stirring steadily until the liquid is absorbed before adding the next. This slow absorption is the secret to achieving that creamy, velvety risotto that feels indulgent with every bite. Repeat until all the stock is used and the rice is tender yet with a slight bite at the center.

Step 6: Finish the Risotto

Turn off the heat and gently fold in the sautéed peas and asparagus along with the parmesan cheese for a cheesy, fresh finish. Season to taste with kosher salt and freshly ground black pepper, adjusting based on your preference to get just the right balance.

Step 7: Sear the Scallops

Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of butter. When the butter is hot and sizzling, carefully place the scallops in a single layer—don’t overcrowd your pan. Listen for that glorious sizzle as they hit the pan; it means you’re on the right track. Let them cook undisturbed for 2 to 3 minutes until they develop a crisp, golden crust on one side.

Step 8: Flip and Cook the Other Side

Turn the scallops gently and cook for another 1 to 2 minutes until the scallops are opaque and cooked through but still tender inside. Remove them from the skillet and set aside to rest while you prepare the lemon butter sauce.

Step 9: Make the Lemon Butter Sauce and Finish Scallops

Turn the heat down to low, add the remaining 2 tablespoons of butter, minced garlic, and freshly squeezed lemon juice to the skillet. Stir everything together for about a minute to create a silky, tangy sauce. Remove from heat and return the scallops to the pan, basting them generously with the sauce so every bite is infused with that bright, buttery goodness.

How to Serve Lemon Butter Scallops with Spring Risotto Recipe

A white plate with brown speckles holds a creamy risotto mixed with green vegetables, likely asparagus and peas, giving it light green specks throughout its beige base. On top are three golden-brown seared scallops with a crispy texture and small green herb pieces sprinkled over them. Fresh parsley leaves garnish the plate, adding bright green color around the risotto. A vintage silver fork rests on the plate’s left side. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley adds not only a lovely pop of green but a mild herbaceous note that beautifully complements the citrus and butter. For an extra flourish, a thin lemon wedge on the side invites a little extra zest if desired.

Side Dishes

This dish is a complete meal on its own, but for added variety, a crisp green salad with a light vinaigrette or some roasted baby potatoes would pair perfectly. Choose sides that won’t overpower but instead highlight the fresh, delicate flavors.

Creative Ways to Present

Try serving the risotto in shallow bowls, gently placing the scallops on top and drizzling extra lemon butter sauce over everything. A few edible flowers or microgreens can elevate the dish visually, making it feel like a restaurant-worthy experience right at home.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the risotto and scallops separately in airtight containers in the refrigerator. This keeps their textures intact and flavors fresh for up to 2 days, making for a delightful second meal without compromise.

Freezing

While risotto generally does not freeze well due to texture changes, you can freeze unseared scallops for up to one month. We recommend cooking the risotto fresh for the best experience and only freezing scallops if needed.

Reheating

Reheat the risotto gently on low heat, adding a splash of broth or water to loosen the creamy texture, stirring constantly. For scallops, a gentle reheat in a pan with a little butter or olive oil works best; avoid microwaving to keep them tender and juicy.

FAQs

Can I use frozen scallops for this Lemon Butter Scallops with Spring Risotto Recipe?

Yes, you can, but make sure to thaw them completely and pat dry to get a good sear. Removing excess moisture helps achieve that beautiful crust and prevents steaming.

What if I don’t have white wine for the risotto?

You can substitute with more chicken stock or use a splash of white wine vinegar diluted with water. It won’t be exactly the same but will still add a nice acidity and depth.

Can I make this recipe vegan or vegetarian?

This recipe relies heavily on seafood and dairy, but for a vegetarian version, consider substituting scallops with sautéed mushrooms and using vegetable stock and nutritional yeast instead of parmesan.

How do I know when the scallops are perfectly cooked?

Perfectly cooked scallops are opaque in the center with a golden-brown crust outside. They should be firm but still slightly springy to the touch.

Is it necessary to stir the risotto constantly?

While constant stirring isn’t essential, regular stirring is important to release the rice’s starches and prevent burning, which helps achieve that creamy texture that makes risotto so wonderful.

Final Thoughts

Once you try this Lemon Butter Scallops with Spring Risotto Recipe, it’s hard not to fall in love with its vibrant flavors, elegant textures, and comforting feel. It’s a dish that feels special but isn’t complicated, perfect for sharing with loved ones or simply treating yourself to something extraordinary. Happy cooking and enjoy every delightful bite!