Description

Lemon Butter Scallops with Spring Risotto is a sophisticated yet approachable dish featuring perfectly seared sea scallops paired with a creamy, flavorful risotto enriched with fresh peas, asparagus, and parmesan cheese. The scallops are finished in a luscious lemon butter sauce that adds brightness and depth, making this an elegant meal ideal for special occasions or a comforting gourmet dinner.

Ingredients

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 Spring 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

Cook Mode Prevent your screen from going dark

Instructions

Prepare Scallops: Remove the sea scallops from the refrigerator and let them come to room temperature on a clean plate. This step ensures even cooking when searing.
Sauté Vegetables: In a large deep saucepan or dutch oven, melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Once sizzling, add peas and asparagus, lightly sauté for 4-5 minutes. Use a slotted spoon to transfer vegetables to a bowl and set aside.
Cook Shallots and Garlic: Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the pot. When hot, add shallots and cook until translucent, about 2-3 minutes. Add minced garlic and cook for another minute, stirring frequently to prevent burning.
Toast Rice and Deglaze: Add arborio rice, stirring for 1-2 minutes to lightly toast. Pour in white wine to deglaze the pan, stirring to incorporate thoroughly.
Add Stock Gradually: Add 1 cup chicken stock and stir continuously until fully absorbed. Repeat this process, adding stock 1 cup at a time and stirring until absorbed, until risotto is plump and creamy (approximately 6 cups total).
Finish Risotto: Turn off heat, stir in reserved peas and asparagus along with parmesan cheese. Season with salt and freshly ground pepper to taste.
Season Scallops: Pat scallops dry, then season both sides with kosher salt and freshly ground black pepper.
Sear Scallops: In a large non-stick skillet over medium-high heat, add 2 tablespoons butter and heat until sizzling. Add scallops in a single layer without overcrowding. Cook for 2-3 minutes until golden brown and seared on the bottom, then flip and cook for another 1-2 minutes until opaque. Remove scallops and set aside.
Prepare Lemon Butter Sauce: Reduce heat to low, add remaining 2 tablespoons butter, garlic, and lemon juice to skillet. Stir and cook for about 1 minute to combine flavors.
Baste Scallops: Return scallops to skillet and baste them thoroughly with the lemon butter sauce using a spoon. Cook off heat briefly to meld flavors.
Serve: Plate the risotto and top with the lemon butter scallops. Garnish with freshly chopped parsley if desired and serve immediately.

Notes

Ensure scallops are dry before seasoning to get a good sear.
Do not overcrowd the pan when searing scallops; cook in batches if necessary to maintain heat.
Use low heat when making the lemon butter sauce to prevent butter from burning.
Stir risotto frequently and add stock gradually for a creamy texture.
White wine can be substituted with additional chicken stock if preferred.
Fresh asparagus and peas add a bright spring flavor but can be substituted with other spring vegetables as desired.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian