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Lemon Butter Scallops With Spring Risotto Recipe

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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.

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

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

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