Quick Seared Scallops Over Lemon Parmesan Risotto

Some dishes just make you feel fancy, and this seared scallops with lemon parmesan risotto is one of those meals. I used to think restaurant-style seafood dishes were too complicated to make at home, but I’ve learned that’s not true at all. Sure, risotto needs a bit of stirring time, but it’s actually pretty simple once you get the hang of it. The scallops? They only take a few minutes to cook.

When friends come over for dinner, this is my go-to recipe that always gets people talking. There’s something about serving perfectly seared scallops on a bed of creamy risotto that makes everyone feel special. The best part is, while it looks like something from an expensive restaurant, you can make it right in your kitchen without any fancy equipment or hard-to-find ingredients.

Don’t let the idea of making risotto scare you away – I’ll walk you through every step. And trust me, once you taste how the lemony risotto pairs with those golden-brown scallops, you’ll be glad you gave it a try.

What Kind of Scallops Should I Use?

For this recipe, you’ll want to look for “dry” sea scallops rather than “wet” ones, which have been treated with chemicals that make them absorb water. Dry scallops will give you that perfect golden-brown sear and won’t release excess water in the pan. Look for large sea scallops (often labeled as U10 or U12, meaning there are 10-12 scallops per pound) rather than smaller bay scallops, since the larger ones are better suited for searing. When shopping, choose scallops that are slightly firm to the touch and have a uniform, pale peachy-white color – avoid any that appear too white, as they may have been treated with preservatives. Remember to remove the small, tough side muscle (sometimes called the “foot”) before cooking, as it can be chewy and unpleasant to eat.

Options for Substitutions

While some ingredients in this recipe are essential, there’s room for flexibility with others. Here’s what you can swap:

• Arborio rice: This is one ingredient you shouldn’t substitute – it’s essential for creating that creamy risotto texture. Other rice types won’t give you the same results.
• Sea scallops: If you can’t find sea scallops, you can use jumbo shrimp or even lobster tails. Just adjust cooking time accordingly – shrimp usually need 2-3 minutes per side.
• Mushrooms: Any mushroom variety works here – use what you can find or like best. You can even mix different types for more interesting flavors.
• White wine: No wine? Use extra chicken stock plus a splash of lemon juice to make up for the missing acidity.
• Parmesan cheese: While fresh parmesan is best, pecorino romano makes a good substitute. Avoid pre-grated cheese as it won’t melt as smoothly.
• Shallots: You can swap shallots with finely diced sweet onion or red onion – use about 1/4 cup.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking scallops is not properly drying them before searing – pat them thoroughly with paper towels and let them sit at room temperature for 10-15 minutes, as wet scallops will steam instead of developing that perfect golden crust. When making risotto, rushing the process by adding too much stock at once or not stirring frequently enough can result in unevenly cooked rice and a gluey texture – instead, add the warm stock gradually, about 1/2 cup at a time, stirring until each addition is absorbed. Another common error is overcrowding the pan when searing scallops – give them plenty of space and cook in batches if needed, as crowding will cause them to steam rather than sear, preventing that beautiful caramelization we’re after. For the best results, make sure your pan is screaming hot before adding the scallops, and don’t move them around once they’re in the pan – let them sear undisturbed for 2-3 minutes per side until they develop a golden-brown crust.

What to Serve With Scallops and Risotto?

Since scallops and risotto make such a rich main course, I like to keep the sides simple and fresh. A light green vegetable like roasted asparagus or sautéed French green beans works perfectly – they add color to the plate without overshadowing the delicate scallops. For a really nice meal, start with a small mixed green salad dressed with a light vinaigrette to wake up your taste buds. If you want to add an extra special touch, some roasted cherry tomatoes on the vine can add a nice pop of color and sweetness that goes well with both the scallops and the creamy risotto.

Storage Instructions

Keep Fresh: The risotto can be kept in an airtight container in the fridge for up to 3 days. However, I recommend storing the scallops and risotto separately – this helps maintain the perfect texture of both components. The scallops are best enjoyed fresh, but if you have leftovers, they’ll keep in the fridge for 1-2 days.

Make Ahead: You can make the risotto ahead of time and reheat it when ready to serve. Just add a splash of warm broth or water when reheating to bring back its creamy consistency. The scallops, though, should always be cooked fresh – they only take a few minutes and taste so much better right off the pan!

Warm Up: To warm up leftover risotto, heat it gently on the stovetop with a bit of broth or water, stirring occasionally until it reaches your desired temperature. If you need to reheat the scallops, do it very briefly in a pan over medium heat just until warmed through – about 30 seconds per side should do it. Be careful not to overcook them!

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 30-40 g
• Carbohydrates: 90-100 g

Ingredients

• 12-16 large sea scallops (remove the side muscle)
• 2 cups mushrooms (cleaned, trimmed, and chopped into 1/2 to 1-inch pieces; shiitake, baby bella, chanterelle, white, or oyster are excellent options)
• 5-6 cups warm chicken stock
• 1 cup arborio rice
• 1/2 cup white wine
• 1/3 cup freshly grated parmesan cheese
• 1-2 shallots (chopped finely)
• 2-3 cloves garlic (minced)
• 2 tablespoons butter
• 2 tablespoons fresh parsley (chopped, plus extra for topping)
• Salt and pepper as desired
• Lemon wedges for serving
• Oil for sautéing
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley
• Juice from half a lemon

Step 1: Cook the Mushroom Risotto

In a non-stick pan, heat some butter over medium heat.

Add chopped shallot and garlic, then let them simmer until softened, about 1-2 minutes.

Add mushrooms and cook for an additional 1-2 minutes.

Stir in the risotto and let it toast for 1 minute.

Pour in the white wine, allowing it to simmer for another minute.

Gradually add warm chicken broth to the pan, ½ cup at a time, making sure to stir after each addition.

Allow the risotto to absorb approximately 2/3 of the broth before adding more.

Continue this process until the risotto becomes soft and creamy, which should take about 30-40 minutes.

Season the risotto generously with salt and pepper, and mix in Parmesan cheese and 2 tablespoons of chopped fresh parsley.

Divide the risotto into bowls when it’s ready to serve.

Step 2: Prepare the Scallops

Rinse the scallops under cool water and remove the side muscle if it’s still attached.

Pat the scallops as dry as possible using paper towels or a clean dish towel.

Season the scallops all over with salt and pepper.

Mince fresh parsley and garlic, then set them aside for later use.

Step 3: Sear the Scallops

In a 12-inch cast iron skillet, heat oil over high heat.

Once the skillet is hot and begins to smoke slightly, add the scallops, arranging them around the perimeter of the pan if possible, since it is often the hottest.

Sear the scallops for 2 minutes per side without moving them until a golden-brown crust forms.

Step 4: Make the Lemon Butter Sauce

Remove the cooked scallops from the skillet, setting them aside on a plate.

Allow the skillet to cool for about 2 minutes, then optionally wipe it clean.

Add butter, lemon, and fresh parsley to the skillet, stirring occasionally until the butter is fully melted.

Keep the heat low to avoid burning the sauce.

Step 5: Combine Scallops and Serve

Return the scallops to the skillet on low heat, cooking for an additional 30-90 seconds.

Use a spoon to baste the scallops with the lemon butter sauce.

Divide the scallops, placing them over the prepared risotto in your serving bowls.

Drizzle extra lemon butter sauce over the dish as desired, sprinkle with fresh parsley, and serve immediately for a delightful meal.