Lemon Butter Scallops Over Parmesan Risotto

Absolutely dreamy. These lemon butter scallops are golden on the outside, tender as can be inside, and they sit on a pool of ultra-creamy Parmesan risotto that tastes like your favorite trattoria.

Bright lemon, sweet seared scallops, and nutty Parmesan create a flavor combo that is rich yet refreshing. It looks fancy, but you will pull it off in under an hour on the stovetop.

This is a must-try for date night, a small dinner party, or when you want restaurant vibes without the reservation. I first fell for this pairing at a tiny coastal bistro, and it has been my go-to impressive but doable dish ever since.

Why You'll Love This Recipe

• Restaurant results at home - foolproof tips for a deep golden sear and silky, never gummy risotto.
• Big flavor, quick timing - under an hour from pan to plate with simple, everyday ingredients.
• Balanced and crowd-pleasing - bright lemon cuts through rich butter and Parmesan for a luxurious but light finish.
• Flexible and forgiving - easy swaps for wine, stock, and herbs so you can use what you have.

Key Ingredients for Lemon Butter Scallops Over Parmesan Risotto

See recipe card below for full list of measurements, ingredients, and instructions.

Sea Scallops

The star of the show, scallops bring natural sweetness and a succulent, tender texture. Choose large dry-packed sea scallops for the best sear and clean flavor. Pat them very dry and remove the small side muscle for an even bite. If you only find wet-packed scallops, rinse and dry thoroughly to help browning, or use frozen scallops that you thaw overnight in the fridge. You can substitute shrimp, but reduce searing time to avoid overcooking.

Arborio Rice

Arborio gives risotto its signature creaminess thanks to high starch content that releases as you stir. Look for short-grain Arborio or Carnaroli for the most velvety texture. Do not rinse the rice since you want that starch. If Arborio is unavailable, Carnaroli is an excellent swap with a slightly firmer bite. Long-grain rice will not produce the same creamy consistency.

Parmesan Cheese

Freshly grated Parmesan melts into the risotto for deep, nutty richness. Grate it yourself for the smoothest finish since pre-grated cheeses often contain anti-caking agents that can make risotto grainy. Pecorino Romano is a saltier, sharper alternative and works well if you love a bolder cheese flavor. For a vegetarian option, choose a rennet-free hard Italian-style cheese.

Lemon

Zest and juice brighten the sauce and balance the butter for a lively finish. Use a fresh lemon and zest it before juicing. Meyer lemons are sweeter and slightly floral if you want a softer citrus note. In a pinch, bottled juice works, but the zest is key for fragrance. Add zest off heat to keep flavors vibrant.

Dry White Wine

A splash of dry white wine lifts both the risotto and the pan sauce with acidity and aromatics. Choose something crisp you enjoy drinking, like Pinot Grigio or Sauvignon Blanc. If you prefer to avoid alcohol, substitute an equal amount of low-sodium chicken broth plus a teaspoon of lemon juice or white wine vinegar to mimic brightness.

Instructions for Lemon Butter Scallops Over Parmesan Risotto

See recipe card below for full list of measurements, ingredients, and instructions.

Warm the Broth

Pour the chicken broth into a saucepan and keep it at a bare simmer over low heat. Adding hot broth to the rice helps release starch and keeps the risotto cooking evenly.

Start the Risotto Base

In a wide saucepan or Dutch oven, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the chopped shallot with a pinch of salt and cook 2 to 3 minutes until translucent. Stir in the Arborio rice and toast 1 to 2 minutes until edges look slightly translucent and it smells nutty.

Deglaze and Build Creaminess

Pour in 1/2 cup white wine and stir until almost absorbed. Add a ladle of hot broth and stir frequently. When the liquid is mostly absorbed, add another ladle. Continue this rhythm for 18 to 20 minutes until the rice is al dente and creamy. You are looking for a gentle simmer, not a boil.

Finish the Risotto

Turn heat to low. Stir in Parmesan, black pepper, and a splash more broth if needed to reach a loose, silky flow. Taste and adjust salt. Cover and keep warm off heat while you sear the scallops. If risotto tightens, loosen with a little hot broth before serving.

Prep and Season the Scallops

Right before cooking, pat scallops very dry on all sides. Lightly season with kosher salt and black pepper. Moisture is the enemy of a golden crust, so do not salt too early.

Sear the Scallops

Heat 1 tablespoon olive oil in a large stainless steel or cast-iron skillet over medium-high until shimmering. Add scallops in a single layer without crowding. Sear 1.5 to 2 minutes until a deep golden crust forms, then flip and cook 1 to 1.5 minutes more. Transfer to a plate and tent loosely while you make the sauce. Work in batches if needed.

Make the Lemon Butter Pan Sauce

Lower heat to medium. Add minced garlic to the skillet and cook 20 to 30 seconds until fragrant. Deglaze with 1/4 cup wine or broth, scraping up browned bits. Simmer 1 to 2 minutes to reduce slightly. Off heat, whisk in 3 tablespoons cold butter a few cubes at a time to emulsify. Stir in lemon juice, lemon zest, and a pinch of red pepper flakes if using. Season to taste.

Plate and Serve

Spoon creamy Parmesan risotto into warm bowls. Nestle scallops on top and drizzle with lemon butter sauce. Finish with parsley or chives and serve with lemon wedges. The risotto should spread slightly on the plate and the scallops should be just opaque in the center.

Recipe Variations

Brown Butter Caper Twist

Brown the butter for the sauce until it smells nutty and add 1 tablespoon drained capers. The capers bring briny pops that pair beautifully with sweet scallops.

Spring Pea or Asparagus Risotto

Fold in 1 cup thawed peas or 1 cup blanched asparagus tips during the last 2 minutes of the risotto for fresh color and sweetness. Add a squeeze of lemon to brighten.

No-Wine Option

Skip the wine in both risotto and sauce. Use extra low-sodium chicken broth and add 1 teaspoon lemon juice or white wine vinegar to the sauce for acidity.

Dairy-Light

Reduce Parmesan to 1/2 cup and finish the risotto with 1 tablespoon olive oil instead of extra butter. You still get creaminess from the rice starch with a lighter finish.

Spicy Garlic Lemon

Add 1/2 teaspoon red pepper flakes to the garlic as it sizzles for a gentle heat, and finish with extra lemon zest for a bolder citrus kick.

Serving Suggestions

Round out the plate with a simple arugula salad dressed in lemon and olive oil, or roasted asparagus or broccolini for a crisp contrast. Warm crusty bread is perfect for swiping up extra sauce. Garnish with fresh parsley or chives and extra lemon zest for brightness.

Storage and Reheating

Scallops are best enjoyed fresh the day you cook them. If you have leftovers, store scallops and risotto separately in airtight containers. The risotto keeps 3 to 4 days in the fridge and reheats gently on the stovetop with a splash of broth to loosen. Scallops keep 1 to 2 days and should be reheated briefly in a buttered skillet over low heat for 1 to 2 minutes per side or in the microwave at 50 percent power in short bursts to avoid overcooking. Freezing cooked risotto or cooked scallops is not recommended as textures suffer. For make-ahead, you can freeze raw scallops well sealed for up to 3 months and thaw overnight in the refrigerator before cooking.

Frequently Asked Questions About Lemon Butter Scallops Over Parmesan Risotto (FAQ)

Q: Can I use frozen scallops for this recipe?
A: Yes. Thaw frozen scallops overnight in the refrigerator, then pat them very dry. Choose dry-packed if possible. Removing surface moisture is key to achieving a golden sear.

Q: What kind of white wine works best and can I skip it?
A: Use a dry, crisp wine like Pinot Grigio or Sauvignon Blanc. If skipping wine, use chicken broth and a teaspoon of lemon juice or white wine vinegar to keep acidity and balance.

Q: How do I keep scallops from turning rubbery?
A: Use high heat, a dry pan with hot oil, and do not overcrowd. Sear 1.5 to 2 minutes on the first side and 1 to 1.5 minutes on the second. Pull them when just opaque and slightly springy.

Q: Can I make the risotto ahead of time?
A: For best texture, cook risotto about 80 percent of the way, spread on a sheet pan to cool, then finish with hot broth and Parmesan right before serving. This is a common restaurant technique.

This dish is rich, bright, and incredibly satisfying, with just the right amount of luxury for a weeknight splurge or a special dinner. Give it a try, then leave a comment and rating to let me know how it went and what you served it with.