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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Season scallops: Pat scallops dry and season both sides with kosher salt and freshly ground black pepper.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://tastygenius.com/lemon-butter-scallops-with-spring-risotto-recipe/