Parmesan Risotto Topped With Lemon Butter Scallops

Introduction

If you’re looking to impress at your next dinner party or indulge in a decadent weeknight meal, Parmesan Risotto Topped With Lemon Butter Scallops is a standout choice. This dish is the perfect marriage of creamy, rich risotto with the vibrant flavors of delicate, pan-seared scallops finished in tangy lemon butter. Every bite feels like the best of restaurant dining, with straightforward steps that make it completely achievable at home.

Why This Recipe is Irresistible

Few dishes can boast the creamy depth and comfort of Parmesan risotto paired with golden, caramelized scallops bursting with citrusy brightness. The contrast between the velvety grains and the crisp-edged seafood is what makes this a true showstopper—while the hint of lemon brightens the richness, leaving you always wanting another bite. Plus, with the right tools, this gourmet meal is easier than you might think to pull off.

The Secret to Perfect Parmesan Risotto

Traditional risotto is all about patience and plenty of stirring. For best results, use a heavy-bottomed pan and gradually add warm broth, letting each addition absorb before the next. Stirring frequently ensures a creamy texture as the starches release from the rice, helped along by the final addition of freshly grated Parmesan.

When prepping your onions and garlic, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper makes uniform, quick work of mincing, so your risotto base is evenly fragrant and sweet.

Making Lemon Butter Scallops with Pan Perfection

A proper sear on scallops delivers powerful flavor, with a golden crust giving way to a tender center. To avoid sticking and get that irresistible caramelization, a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch is invaluable. Make sure your pan is sizzling hot, dry your scallops well, then resist the urge to move them around—let them sear undisturbed for 1–2 minutes per side.

As the scallops finish, a generous knob of butter and a squeeze of lemon go in the pan, creating a silky, citrusy sauce that drapes over the seafood and risotto alike.

Plating and Finishing Touches

For a visually appealing dish, serve the risotto as a creamy base and arrange the scallops on top. Drizzle the lemon butter sauce over everything and finish with extra Parmesan and a zesting of lemon.

A well-organized utensil drawer, thanks to the Lifewit Silverware Drawer Organizer, ensures you have the right tools on hand for smooth prep and elegant plating.

Transport and serve your masterpiece to the table in style with the help of KitchenAid Ribbed Soft Silicone Oven Mitt Set—keeping your hands safe while handling hot pans.

Serving Suggestions for a Memorable Meal

Pair your Parmesan risotto and lemon butter scallops with a crisp green salad or steamed asparagus. For leftovers, the Rubbermaid Brilliance Food Storage Containers are perfect for keeping everything fresh for the next day. Serve with a chilled glass of Sauvignon Blanc or sparkling water with a squeeze of lemon for a refreshing contrast.

Nutritional Information and Serving Size

This recipe serves four as a main course. Each serving offers about 520 calories, 28g protein, 19g fat, and 57g carbohydrates, making it a luxurious yet balanced meal suitable for special occasions or upscale weeknights.

Parmesan Risotto Topped With Lemon Butter Scallops (Recap)

Creamy Parmesan risotto, topped with perfectly seared lemon butter scallops, brings restaurant-quality flavor right to your kitchen. With close attention to ingredient prep, proper heat, and thoughtful presentation, you’ll serve a meal that’s bound to impress.

Instructions

1. In a heavy-bottomed pot over medium heat, melt 2 tablespoons butter. Sauté onion and garlic until translucent. Consider prepping these quickly and evenly using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper.
2. Stir in Arborio rice and toast for 2–3 minutes until edges are translucent.
3. Pour in the white wine, stirring until absorbed. Add the warm broth one ladle at a time, stirring frequently. Only add more once the previous has absorbed, until rice is creamy and al dente (about 20–25 minutes).
4. Remove from heat and stir in Parmesan cheese. Season with salt and pepper. Cover to keep warm.
5. Pat scallops very dry. Heat olive oil in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over high heat. Season scallops with salt and pepper.
6. Add scallops in a single layer and let sear without moving for 2 minutes. Flip and add butter, lemon zest, and lemon juice. Sear for another 1–2 minutes until just opaque. Spoon lemon butter over scallops as they finish.
7. Spoon risotto into bowls or plates. Top with lemon butter scallops and pan sauce. Garnish with fresh parsley and extra Parmesan.
8. To organize your utensils for serving, keep things streamlined with a Lifewit Silverware Drawer Organizer.
9. Handle the hot skillet safely with a KitchenAid Ribbed Soft Silicone Oven Mitt Set, and store any leftovers in Rubbermaid Brilliance Food Storage Containers.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Enjoy an elegant and satisfying dinner with this Parmesan Risotto Topped With Lemon Butter Scallops—perfect for a special evening in or a memorable gathering with friends.