Introduction

This Lemon Butter Scallops with Spring Risotto is a delightful dish that combines tender, seared scallops with a creamy, fresh vegetable risotto. Light, flavorful, and perfect for a special dinner, it highlights the best of spring produce with peas and asparagus.

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: Take the sea scallops out of the refrigerator and let them come to room temperature on a clean plate before cooking.
Step 2: In a large deep saucepan or Dutch oven, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. When hot and sizzling, add peas and asparagus. Lightly sauté for 4-5 minutes, then transfer the vegetables to a bowl using a slotted spoon and set aside.
Step 3: Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the same pot. Once hot, add the shallots and cook until translucent, about 2-3 minutes. Stir in the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Step 4: Add the arborio rice and stir for 1-2 minutes until lightly toasted. Pour in the white wine to deglaze the pan and stir to combine.
Step 5: Stir in 1 cup of chicken stock. Keep stirring until the liquid is fully absorbed. Continue adding stock 1 cup at a time, stirring often, until the risotto is plump and creamy. This process ensures even cooking and prevents burning.
Step 6: Once the last cup of stock is absorbed, turn off the heat. Stir in the reserved peas and asparagus along with the parmesan cheese. Season with salt and pepper to taste.
Step 7: Season the scallops on both sides with kosher salt and freshly ground black pepper.
Step 8: Heat 2 tablespoons of butter in a large non-stick skillet over medium-high heat until sizzling. Add scallops in a single layer without overcrowding. The scallops should sizzle immediately—if not, wait until the pan is hot.
Step 9: Cook scallops undisturbed for 2-3 minutes until they are lightly browned and seared on the outside with an opaque center. Flip and cook the other side for 1-2 minutes. Remove scallops and set aside on a plate.
Step 10: Reduce the heat to low. Add the remaining 2 tablespoons of butter, minced garlic, and lemon juice to the skillet. Stir well and cook for about 1 minute to create the butter-lemon sauce.
Step 11: Remove from heat and return scallops to the skillet. Spoon the butter-lemon sauce over the scallops to baste them fully.
Step 12: Serve the scallops over the spring risotto, garnishing with freshly chopped parsley if desired.

Tips & Variations

Pat scallops dry with paper towels before cooking to achieve a perfect sear.
Use low-sodium chicken stock to better control the salt level in the risotto.
Swap asparagus and peas for other spring vegetables like snap peas or baby spinach for a fresh twist.
For a vegetarian version, replace chicken stock with vegetable broth and omit scallops.

Storage

Store leftover scallops and risotto separately in airtight containers in the refrigerator for up to 2 days. Reheat risotto gently on the stove with a splash of broth to restore creaminess. Warm scallops briefly in a pan with a little butter to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

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

What if I don’t have white wine for the risotto?

You can substitute with additional chicken stock or use a splash of lemon juice for acidity, keeping in mind it will slightly change the flavor profile.

Lemon Butter Scallops With Spring Risotto Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

This Lemon Butter Scallops with Spring Risotto recipe features tender, seared sea scallops served atop a creamy, vibrant risotto with fresh peas and asparagus, all finished with a luscious lemon butter sauce. A perfect springtime dish combining fresh seafood and seasonal vegetables with rich Parmesan-infused risotto.

Author: Dana
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

For the 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)

For the 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

Bring Scallops to Room Temperature: Remove the sea scallops from the refrigerator and place them on a cleaned plate to come to room temperature while you prepare the rest of the dish. This allows even cooking.
Sauté Peas and Asparagus: In a large deep saucepan or Dutch oven, melt 1 tablespoon of butter along with 1 tablespoon of olive oil over medium heat. When the butter and oil start to sizzle, add the peas and chopped asparagus. Lightly sauté for about 4-5 minutes. Use a slotted spoon to transfer the vegetables to a bowl and set aside.
Sauté Shallots and Garlic: Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the same pot. Once sizzling, add the sliced shallots and cook until softened and translucent, about 2-3 minutes. Add the minced garlic and cook while stirring for another minute to avoid burning.
Toast the Rice and Deglaze: Add the arborio rice to the pot and stir for 1-2 minutes to lightly toast the grains. Pour in the white wine to deglaze the pan, stirring to incorporate fully.
Cook the Risotto: Stir in 1 cup of chicken stock. Continuously stir until the liquid is fully absorbed. Repeat this process cup by cup, adding stock each time and stirring until absorbed, continuing until the risotto is plump and creamy but still al dente, usually about 18-20 minutes.
Finish the Risotto: Once the last cup of stock is absorbed, turn off the heat. Stir in the reserved peas and asparagus and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Set aside and keep warm.
Season the Scallops: Pat the scallops dry and season both sides with kosher salt and freshly ground black pepper.
Sear the Scallops: Heat 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Once the butter is sizzling hot, add the scallops in a single layer without overcrowding. The scallops should sizzle immediately; if not, let the pan heat up more. Cook undisturbed for 2-3 minutes until the bottom is golden and crisp. Flip and cook for another 1-2 minutes until opaque in the center. Remove scallops from skillet and set aside.
Make Lemon Butter Sauce: Reduce heat to lowest setting. Add the remaining 2 tablespoons of butter along with the minced garlic and lemon juice to the skillet. Stir and cook together for about 1 minute to blend the flavors.
Finish and Serve: Remove skillet from heat and return the scallops to the pan. Spoon the lemon butter sauce over them to baste evenly. Garnish with freshly chopped parsley, if desired. Serve the scallops immediately on a bed of the spring risotto.

Notes

Make sure scallops are dry before searing to ensure a good crust.
Do not overcrowd the pan when cooking scallops; cook in batches if needed.
Stirring frequently during risotto cooking prevents sticking and helps release starch for creaminess.
Using fresh seasonal vegetables like peas and asparagus enhances flavor and texture.
Use good quality chicken stock and Parmesan cheese for best results.
Allow scallops to come to room temperature before cooking to avoid tough edges.

Keywords: lemon butter scallops, spring risotto, scallops recipe, asparagus risotto, creamy risotto, seafood risotto, easy dinner recipes, spring vegetables dish