Craving a luxurious and elegant meal that will impress your family or dinner guests? Look no further than this delightful Lemon Butter Scallops Over Parmesan Risotto recipe. Combining perfectly seared scallops with creamy, cheesy risotto, this dish is a true showstopper that will have everyone reaching for seconds. The bright, tangy notes of lemon butter beautifully complement the richness of the Parmesan risotto, creating a harmonious and satisfying flavor experience.
Title: Lemon Butter Scallops Over Parmesan Risotto Recipe
Ingredients:
– 1 pound large sea scallops
– 1 cup Arborio rice
– 4 cups chicken or vegetable broth
– 1 shallot, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese
– 1/4 cup unsalted butter
– 1 lemon, zest and juice
– Salt and pepper, to taste
– Fresh parsley, for garnish
– Olive oil
Instructions:
1. Begin by preparing the risotto. In a saucepan, heat the broth over low heat until warm but not boiling. Keep it warm throughout the cooking process.
2. In a separate large skillet or saucepan, heat a drizzle of olive oil over medium heat. Add the shallot and garlic, cooking until softened and fragrant, about 2-3 minutes.
3. Add the Arborio rice to the skillet, stirring to coat the grains with the oil and aromatics. Toast the rice for about 1-2 minutes until it starts to turn translucent around the edges.
4. Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
5. Begin adding the warm broth to the rice, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
6. Stir in the grated Parmesan cheese, butter, lemon zest, and half of the lemon juice. Season with salt and pepper to taste. Keep warm while you prepare the scallops.
7. Pat the scallops dry with paper towels and season both sides with salt and pepper.
8. In a separate large skillet, heat a drizzle of olive oil over medium-high heat. Once the pan is hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear the scallops for 2-3 minutes on each side until golden brown and cooked through. Be careful not to overcook them, as scallops can become rubbery if cooked for too long.
9. Remove the skillet from the heat and add the remaining lemon juice and a knob of butter to the scallops, swirling the pan to create a luscious lemon butter sauce.
10. To serve, spoon a generous portion of Parmesan risotto onto each plate, then top with the seared scallops. Drizzle the lemon butter sauce over the scallops and garnish with fresh parsley.
Enjoy the harmonious blend of flavors in this Lemon Butter Scallops Over Parmesan Risotto dish. Perfect for a special occasion or a cozy night in, this recipe will quickly become a favorite in your kitchen repertoire. Treat yourself and your loved ones to a gourmet dining experience that is sure to impress!
