Introduction

Lemon Butter Scallops with Spring Risotto is a delightful dish that combines tender, seared scallops with a creamy, vegetable-packed risotto. The fresh flavors of lemon and garlic elevate this elegant meal, perfect for impressing guests or enjoying a special night at home.

Lemon Butter Scallops with Spring Risotto Recipe - Recipe Image

Ingredients

1 lb fresh sea scallops
Kosher salt
Freshly ground black pepper
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)
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

Instructions

Step 1: To begin, take the sea scallops out of the refrigerator and place them on a clean plate to come to room temperature while you prepare the risotto.
Step 2: In a large deep saucepan or Dutch oven, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once sizzling, add the peas and asparagus, sautéing lightly for 4-5 minutes. Use a slotted spoon to transfer the vegetables to a bowl and set aside.
Step 3: Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the same pot. When hot, add the shallots, cooking until translucent, about 2-3 minutes. Stir in the minced garlic and cook for another minute, stirring constantly to avoid burning.
Step 4: Pour in the arborio rice and toast it for 1-2 minutes, stirring frequently. Deglaze the pan by adding the white wine and stirring to incorporate.
Step 5: Begin adding the chicken stock 1 cup at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is plump and creamy, about 18-20 minutes.
Step 6: Once the last cup of stock has been absorbed, turn off the heat. Stir in the reserved peas and asparagus, then add the parmesan cheese. Season with kosher salt and freshly ground black pepper to taste.
Step 7: Season the scallops with salt and pepper on both sides. In a large non-stick skillet, melt 2 tablespoons of butter over medium-high heat. When hot and sizzling, place the scallops in a single layer without overcrowding. Cook undisturbed for 2-3 minutes until golden brown on one side, then flip and cook for another 1-2 minutes. Remove scallops and set aside.
Step 8: Reduce the heat to low and add the remaining 2 tablespoons of butter, minced garlic, and lemon juice to the skillet. Stir and cook for about 1 minute to meld the flavors. Remove from heat and return the scallops to the skillet. Spoon the lemon butter sauce over the scallops to coat.
Step 9: Serve the scallops atop the spring risotto, garnished with freshly chopped parsley if desired.

Tips & Variations

Make sure your pan is very hot before adding scallops to get a nice sear without sticking.
Substitute peas and asparagus with other spring vegetables like zucchini or snap peas for variety.
Use water if you don’t have chicken stock, but homemade or quality store-bought stock will add more flavor.
For a richer risotto, stir in a splash of heavy cream or extra parmesan just before serving.

Storage

Store leftover risotto and scallops separately in airtight containers in the refrigerator for up to 2 days. Reheat risotto gently on the stove with a splash of stock or water to restore creaminess. Scallops reheat best briefly in a warm pan with a little butter, but they are best enjoyed freshly cooked.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and pat dry before cooking to ensure a good sear and avoid excess moisture.

What wine pairs well with this dish?

A crisp white wine like Pinot Grigio, Sauvignon Blanc, or a light Chardonnay complements the lemon butter and fresh vegetables beautifully.

Lemon Butter Scallops with Spring Risotto Recipe

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4.4 from 102 reviews

This Lemon Butter Scallops with Spring Risotto recipe combines tender, seared sea scallops in a zesty lemon butter sauce with a creamy and vibrant spring vegetable risotto featuring peas, asparagus, and Parmesan cheese. It’s an elegant yet approachable dish perfect for a special weeknight dinner or entertaining guests, balancing fresh seafood flavors with a rich, comforting risotto.

Author: Elias
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

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)

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

Instructions

Prepare scallops: Take the fresh sea scallops out of the refrigerator and let them come to room temperature on a clean plate before cooking, ensuring even searing.
Sauté vegetables: In a large deep saucepan or Dutch oven, melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add peas and chopped asparagus, sauté lightly for 4-5 minutes until tender but crisp. Use a slotted spoon to transfer the vegetables to a bowl and set aside.
Cook shallots and garlic: Add remaining 2 tablespoons butter and 1 tablespoon olive oil to the pot. Once sizzling, add shallots and cook 2-3 minutes until soft and translucent. Stir in minced garlic and cook for about 1 minute, stirring to prevent burning.
Toast rice and deglaze: Add arborio rice to the pot, stirring for 1-2 minutes to lightly toast the grains. Pour in white wine to deglaze the pan, stirring well to combine.
Add stock gradually: Begin adding chicken stock 1 cup at a time, stirring continuously until each cup is fully absorbed before adding the next. Continue this process until all stock is absorbed and the risotto is plump and creamy.
Finish risotto: Turn off the heat and stir the reserved peas and asparagus back into the risotto. Mix in freshly grated Parmesan cheese, then season with salt and pepper to taste.
Season scallops: Pat scallops dry and season both sides with kosher salt and freshly ground black pepper.
Sear scallops: Heat 2 tablespoons butter in a large non-stick skillet over medium-high heat until sizzling hot. Add scallops in a single layer, ensuring not to overcrowd the pan. Cook without flipping for 2-3 minutes until bottoms are lightly browned and seared.
Flip scallops: Turn scallops over and cook for an additional 1-2 minutes until opaque throughout. Remove scallops from the skillet and set aside on a plate.
Make lemon butter sauce: Reduce heat to the lowest setting. Add remaining 2 tablespoons butter, garlic, and lemon juice to the skillet. Stir to combine and let sauce cook for about 1 minute.
Baste scallops: Return scallops to the skillet and spoon the lemon butter sauce over them to coat well. Remove from heat and garnish with freshly chopped parsley if desired before serving.

Notes

Ensure scallops are dry before seasoning to get a perfect sear.
Do not overcrowd the skillet when cooking scallops; cook in batches if necessary for even browning.
Stirring continuously when adding stock to risotto prevents it from sticking and ensures creamy texture.
You can substitute vegetable stock to make the risotto vegetarian but keep in mind the scallops are seafood.
Use fresh lemon juice for the best flavor in the sauce.

Keywords: lemon butter scallops, spring risotto, asparagus risotto, creamy risotto, seared scallops, seafood recipe, elegant dinner, easy risotto recipe