Parmesan, Thyme & Lemon Risotto with Seared Scallops Recipe

If you’re looking to impress with a dish that feels both luxurious and comforting, the Parmesan, Thyme & Lemon Risotto with Seared Scallops is your go-to masterpiece. This dish balances the creamy, zesty flavors of a perfectly cooked risotto infused with fresh thyme and vibrant lemon juice, matched beautifully by tender, golden seared scallops. Whether for a special occasion or a delightful weekend treat, this recipe brings warmth and elegance right to your kitchen.

Ingredients You’ll Need

The secret to this Parmesan, Thyme & Lemon Risotto with Seared Scallops lies in its straightforward yet carefully chosen ingredients. Each one plays a vital role—from the creamy arborio rice that becomes irresistibly silky to the bright lemon juice that adds a refreshing zing.

• Olive oil: Provides a fruity, subtle base for cooking and adds richness.
• Butter: Adds luscious creaminess and depth of flavor when melting into the rice and scallops.
• Shallots: Gently aromatic, they give a delicate onion flavor without overpowering the dish.
• Arborio rice: The star grain that gives risotto its famously creamy texture.
• Salt: Essential for seasoning and enhancing all the flavors.
• White wine (Pinot Grigio): Adds acidity and complexity, brightening the risotto beautifully.
• Chicken broth: The warm, savory liquid that the rice slowly absorbs, creating that rich risotto base.
• Lemon juice: Infuses a fresh, vibrant tang that complements the creamy parmesan perfectly.
• Fresh thyme: Earthy herbaceous notes that bring a subtle, fragrant warmth.
• Parmesan cheese: Nutty, salty, and meltingly creamy, it ties everything together in perfect harmony.
• Scallops: Sweet and tender, these are the luxurious protein component, seared to a caramelized golden crust.
• Pepper: Adds a gentle kick and balances the flavors.

How to Make Parmesan, Thyme & Lemon Risotto with Seared Scallops

Step 1: Preparing the risotto base

Begin by warming olive oil and butter in a deep, large frying pan over medium heat. When the butter melts into a golden pool, toss in thinly sliced shallots. Sauté them gently for two to three minutes until soft and translucent, releasing their sweet aroma. Then, stir in the arborio rice, coating each grain lovingly in the butter and shallots for two more minutes. This step toasts the rice slightly, helping it to absorb all the delicious flavors you’ll add next.

Step 2: Adding wine and broth

Sprinkle in the salt, then pour in the white wine, cranking the heat to medium-high. Stir continuously to let the rice soak up the wine’s acidity and richness. Once the wine mostly evaporates, start adding the heated chicken broth a half cup at a time. Stir constantly and patiently, allowing each addition to absorb fully before adding more—the secret to that irresistibly creamy risotto texture. Repeat until you’ve incorporated all five cups of broth.

Step 3: Finishing the risotto

Remove the pan from heat as soon as the rice reaches a creamy but still slightly al dente consistency. Stir in fresh lemon juice, fragrant thyme leaves, and freshly shredded parmesan cheese. This final step brightens the risotto and adds comforting, savory notes that meld beautifully with the zesty lemon and herb.

Step 4: Seared scallops perfection

Pat your scallops dry to help them crisp up nicely. Season generously with salt and pepper. Heat butter and olive oil in another large frying pan until the butter starts to sizzle but not burn. Gently place the scallops seasoned-side down and let them sear untouched for two minutes. This forms a golden caramelized crust essential to the dish’s texture. Flip and cook for just one more minute on the other side for tender, succulent scallops that melt in your mouth.

How to Serve Parmesan, Thyme & Lemon Risotto with Seared Scallops

Garnishes

Finish this dish with a sprinkle of fresh thyme leaves for a pop of green and an extra herbal note. A little extra grated parmesan atop the risotto adds a creamy, salty touch that invites a delicious first bite. For an elegant presentation, add a lemon wedge on the side to drizzle more fresh juice if desired.

Side Dishes

This dish shines brightly on its own, but if you want to round out your meal, consider simple sides like a crisp spring salad with a light vinaigrette or roasted asparagus drizzled with olive oil and lemon zest. Both choices add freshness and a tender crunch contrast to the creamy risotto and tender scallops.

Creative Ways to Present

For a special dinner, serve the Parmesan, Thyme & Lemon Risotto with Seared Scallops in shallow bowls or elegant plates, plating the risotto first and gracefully arranging scallops on top or to the side. Garnish with fresh herbs and a twist of lemon peel for that restaurant-quality feel. For a conversational twist, try nestling the scallops in little cups of risotto for portions that look as stunning as they taste.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the risotto to an airtight container and refrigerate it. It’s best enjoyed within 2 days since risotto is at its creamiest fresh, but the flavors will still delight when gently warmed.

Freezing

Freezing risotto can be tricky as it may lose some of its creamy texture after thawing. If you need to freeze, do so immediately after cooking and before adding scallops. When defrosted, you might want to stir in a splash of broth while reheating to bring back creaminess.

Reheating

To reheat, use a low heat on the stove and stir frequently, adding a little broth or water to loosen the risotto if it thickens too much. Reheat scallops separately and briefly to avoid them becoming rubbery. This way, you preserve that tender, seared goodness you fell in love with.

FAQs

Can I use a different type of rice for this risotto?

Arborio rice is ideal because of its high starch content, which creates the creamy texture risotto is known for. While you can experiment with other short-grain rice varieties like Carnaroli or Vialone Nano, avoid long-grain rice as it won’t achieve the same creaminess.

What if I don’t have fresh thyme?

While fresh thyme is preferred for its bright flavor, you can substitute dried thyme. Use about one-third the amount of dried, and add it earlier in the cooking process to allow its flavor to infuse properly.

Can I make the risotto vegetarian?

Absolutely! Just swap chicken broth for vegetable broth, which will still give you a rich flavor. Make sure the broth is well-seasoned to compensate for the missing chicken broth depth. The dish remains just as delicious and comforting.

How do I know when the scallops are perfectly cooked?

Perfectly cooked scallops have an opaque center and a caramelized golden crust on each side. They usually take about two minutes on the first side and one minute on the second, but watch them closely—they can quickly become rubbery if overcooked.

Can I prepare parts of the dish ahead of time for a dinner party?

You can prep the shallots and have the broth warmed ahead of time. The risotto itself is best made fresh, but you can sear scallops just before serving. Alternatively, cook the scallops fully ahead and gently reheat in buttery oil right before plating for convenience.

Final Thoughts

There’s something truly special about the Parmesan, Thyme & Lemon Risotto with Seared Scallops that makes every bite feel like a celebration. With its vibrant, creamy risotto and perfectly seared scallops, this dish is a wonderful way to bring a little luxury into your everyday cooking. I encourage you to dive in and make it your own—there’s nothing quite like the joy of sharing such a memorable, delicious meal with friends or family.

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