Go Back
–+ servings
Seared Scallops and Lemon Parmesan Risotto

Seared Scallops and Lemon Parmesan Risotto for a Luxe Dinner

Delight in seared scallops paired with creamy lemon parmesan risotto for an elevated dining experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Unsalted Butter Adds richness; substitute with olive oil for a dairy-free option.
  • 1 whole Yellow Onion Provides base flavor; shallots can be used.
  • 2 cloves Garlic Enhances flavor; fresh minced is ideal.
  • 1 cup Arborio Rice Standard rice for risotto due to its high starch content.
  • 4 cups Stock Chicken, vegetable, or seafood based on preference.
  • 1 cup Evaporated Milk Adds creaminess; use half-and-half for a lighter option.
  • ½ cup Parmesan Cheese Provides cheesy flavor; can substitute with nutritional yeast.
  • ¼ cup Sour Cream Adds tang; Greek yogurt is an alternative.
  • 1 lemon Lemon Zest Brightens dish; freshly grated is preferred.
  • to taste Salt and Pepper Essential for seasoning.
For the Scallops
  • 1 pound Scallops Fresh sea scallops with the muscle removed; shrimp or salmon can be used.
  • ½ cup White Wine Adds acidity; substitute with vegetable broth for non-alcoholic version.

Equipment

  • deep saucepan
  • cast iron skillet
  • Pot

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter in a deep saucepan over medium heat. Add 1 diced yellow onion and 2 cloves of minced garlic, cooking until soft and fragrant, about 10 minutes.
  2. Pour 4 cups of stock into a separate pot and bring it to a gentle simmer over low heat.
  3. Stir in 1 cup of Arborio rice, coating the grains in the buttery mixture. Lower heat to medium-low and toast the rice for about 2 minutes.
  4. Begin adding ½ cup of warm stock to the rice and stir continuously until absorbed, repeat for 30-40 minutes until risotto is al dente and creamy.
  5. When rice is done, stir in 1 cup of evaporated milk, ½ cup of grated parmesan, ¼ cup of sour cream, lemon zest, and season with salt and pepper.
  6. Preheat a cast-iron skillet over medium-high heat and melt 2 tablespoons of butter. Pat dry 1 pound of scallops, season with salt and pepper, sear for 3.5-4 minutes.
  7. Flip scallops gently, add juice of 1 lemon and ½ cup of white wine, let simmer for 1-2 minutes.
  8. Spoon risotto onto plates, top with scallops and drizzle with the lemon-wine sauce.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Ensure skillet is hot before adding scallops. Avoid stirring them while cooking for a rich texture. Taste risotto regularly and use fresh ingredients for best results.

Tried this recipe?

Let us know how it was!