It takes just 30 minutes to whip up this incredibly tasty Parmesan Risotto with Lemon Butter Scallops that’s impressive enough for date night at home and easy enough for a weeknight dinner.
Sometimes you just want a really delicious meal. Something hot, and full of flavor, and comforting. A decadent meal that you can enjoy with a nice glass of wine.
But sometimes you want a quick and easy meal. An I-don’t-have-all-afternoon-to-spend-in-the-kitchen meal.
And sometimes you want both of those things at the same time. I mean, why can’t I have a totally delicious, kinda fancy, homemade meal without spending hours slaving in the kitchen?
This recipe has quickly become one of our favorites. It’s rich, and it’s creamy, and it’s kinda fancy, and it all comes together in about 30 minutes. Plus it pairs perfectly with a nice glass of white.
Parmesan Risotto with Lemon Butter Scallops
for the risotto:
4 cups chicken broth
1 T unsalted butter
1/2 small white onion, diced
4 cloves garlic, minced
1 cup arborio rice
1/4 cup white wine
3/4 cup grated parmesan cheese
1/4 cup fresh parsley, finely chopped
for the scallops:
1 T unsalted butter
12 scallops (about 3/4 lb.)
salt and pepper
for the lemon butter sauce:
2 T unsalted butter
2 garlic cloves, minced
juice of 1 lemon
2 T fresh parsley, finely chopped, for garnish
To make the risotto, place the broth in a saucepan and warm over low heat.
In a stock pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook for 2 to 3 minutes, until they begin to brown around the edges. Add the rice and stir thoroughly to make sure it is coated with the butter and onions. Cook the mixture for 1 to 2 minutes. Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated.
Add one ladle of the warm broth to the rice and stir frequently while the rice absorbs the broth. Wait to add another ladle of broth until the liquid has been almost completely absorbed by the rice. The broth and rice mixture should be hovering around a gentle simmer during this process. After about 10 minutes, begin tasting the rice to check its consistency. The risotto is ready when the rice is still slightly chewy and has the consistency of thick porridge. This will take about 15 to 20 minutes, and you may not need to add all of the broth. When the risotto is ready, remove the pot from the heat and stir in the parmesan and parsley.
When there’s about 8 minutes left until the risotto is ready, prepare the scallops. Melt butter in a large skillet over medium heat. Add half the scallops to the skillet, season with salt and pepper, and cook for 1 to 2 minutes per side, until the scallops are golden brown with translucent centers. Transfer the cooked scallops to a spare plate and cook the second half of the scallops. Transfer the remaining scallops to the plate.
Finally, make the lemon butter sauce. Melt the butter in the same skillet you used to cook the scallops. Add the garlic and cook for 1 minute, stirring frequently until fragrant. Stir in lemon juice, then remove from heat.
When you’re ready to serve, divide the risotto among four plates and top each with three scallops. Drizzle lemon butter sauce over each plate, sprinkle with fresh parsley, and enjoy!