One-Pan Lemon Butter Scallops and Risotto

My Favorite Spring Dinner

Hello, my dear. Come sit. Let’s talk about a wonderful dinner. I love making lemon butter scallops with a spring risotto. It feels fancy but is so simple. The bright lemon and sweet peas just sing of spring.

This is my go-to seafood dinner recipe. It always feels special. I first made it for my husband on a quiet Friday. He still asks for it every year when the asparagus pops up. Doesn’t that smell amazing when it all comes together?

The Secret to Perfect Scallops

Many folks get nervous about how to cook scallops. I did too! The trick is simple. Let them sit out before cooking. A dry, room-temperature scallop gets a beautiful sear.

Then, make your pan nice and hot. Listen for that happy sizzle. Don’t move them! Let them get a golden crust. This easy scallops recipe is all about patience. *Fun fact: A scallop has about 100 tiny blue eyes along its shell’s edge!*

Why We Stir and Stir

Now, for the homemade risotto. Yes, you must stir quite a bit. I know it seems like a lot. But I find it peaceful. It’s a quiet few minutes just for me and the pot.

This matters because the stirring coaxes out the rice’s creamy starch. You don’t need heavy cream. The rice makes its own lovely sauce. Have you ever tried making risotto before? What was it like for you?

A Bowl Full of Spring

This risotto with peas and asparagus is like a garden in a bowl. I use fresh spring vegetables. Their sweet, green taste is so light. It’s the perfect bed for our rich scallops.

This combination matters to me. It celebrates the season. Cooking with what’s growing now just feels right. It connects us to the earth’s rhythm. Do you have a favorite spring vegetable to cook with?

Making a Night Special

Scallops and risotto is my top date night dinner recipe. It looks like you spent all day in the kitchen. But you really use just one pan for each part. Cleanup is easy, so you can enjoy the evening.

I think the best meals are about sharing. This sea scallops recipe makes that simple. You cook, you talk, you enjoy. It’s about the time together. What’s your favorite meal to make for someone you love?

Ingredients:

Instructions

Step 1: First, let your sea scallops sit out. This helps them cook evenly. Now, start your spring risotto. Melt butter and oil in a big pot. Sauté the peas and asparagus for a few minutes. Take them out and set them aside. (Patting scallops very dry is my hard-learned tip for a perfect sear.)

Step 2: In the same pot, cook shallots until soft. Add garlic and stir for one minute. Stir in the rice so it toasts lightly. Pour in the wine and let it bubble away. Doesn’t that smell amazing? It starts our homemade risotto just right.

Step 3: Now, add the broth one cup at a time. Stir until the liquid is gone, then add more. This makes the risotto with peas and asparagus so creamy. It’s the heart of this seafood dinner recipe. What rice is best for risotto? Share below!

Step 4: Turn off the heat for the risotto. Stir in the veggies and parmesan. Now, learn how to cook scallops. Dry them well and season. Get a pan very hot with butter. A good sizzle means it’s ready for this easy scallops recipe.

Step 5: Cook scallops without moving them for 2-3 minutes. Flip when they are golden. Remove them, then make the lemon butter sauce. Add butter, garlic, and lemon juice to the pan. Spoon that glorious sauce over your lemon butter scallops. Serve them over the risotto for a perfect date night dinner recipe.

Creative Twists

Add fresh mint to the spring risotto with your peas. It tastes like a garden.
Use lemon zest in the butter sauce for your lemon butter scallops. It adds a sunny sparkle.
Swap in shrimp for a different seafood dinner recipe. They cook just as fast and easy.
Which one would you try first? Comment below!

Serving & Pairing Ideas

This scallops and risotto dish is a full meal. A simple green salad on the side is lovely. For garnish, extra parsley or a lemon wedge is pretty. A crusty bread is nice for soaking up the sauce. This sea scallops recipe feels fancy but is so cozy. Which would you choose tonight?

Keeping Your Fancy Dinner Fresh

Let’s talk about storing this lovely seafood dinner recipe. First, let the scallops and risotto cool completely. Never put hot food in the fridge. Store them in separate airtight containers. They will keep for two days in the fridge.

You can freeze the spring risotto for up to a month. I don’t suggest freezing the lemon butter scallops. They can get rubbery. To reheat, warm the risotto in a pan with a splash of broth. It brings back the creaminess.

I remember my first time making this easy scallops recipe. I piled everything into one container. The scallops made the risotto soggy. I learned my lesson about storing separately! This matters because good food deserves to taste great later, too.

Batch cooking the homemade risotto base is a smart trick. Make a big pot on Sunday. Then you have a head start on a quick, special dinner any night. Have you ever tried storing it this way? Share below!

Three Little Hiccups and How to Fix Them

Even grandmas have kitchen hiccups. Here are three common ones for this dish. First, scallops that won’t brown. Your pan isn’t hot enough. Pat your scallops very dry before they hit the pan.

Second, risotto that is too hard or too mushy. The key is patience. Add the broth slowly, just one cup at a time. Stir often until the liquid is gone. This builds the perfect creamy texture.

Third, a sauce that looks broken or oily. I once added cold lemon juice to hot butter too fast. The secret is to take the pan off the heat first. Then stir in your lemon juice gently. Fixing these issues builds your cooking confidence. It also makes the flavors in your seafood dinner recipe truly shine.

Which of these problems have you run into before?

Your Quick Questions, Answered

What are the best scallops to use for lemon butter scallops?

Look for “dry-packed” sea scallops. They are not treated with extra water. This helps them sear beautifully. Avoid “wet-packed” scallops. They often stew in their own juice. Dry scallops will give you that perfect golden crust for your easy scallops recipe. Pat them dry with a paper towel right before cooking. This is the most important step for a good sear.

How do you make creamy risotto for scallops?

The creaminess comes from the rice’s starch. Use arborio rice. Warm your broth before adding it. Add just one cup at a time. Stir often until the liquid is absorbed. This slow process coaxes out the starch. Finish with butter and parmesan cheese. This creates the perfect, creamy bed for your lemon butter scallops.

What wine pairs well with lemon butter scallops and risotto?

A crisp, dry white wine is perfect. Try a Pinot Grigio or Sauvignon Blanc. You use it in the risotto, so you can drink it with dinner too. The wine’s acidity cuts through the rich butter sauce. It complements the lemon flavor beautifully. This makes your scallops and risotto a true date night dinner recipe.

Can you prepare lemon butter scallops ahead of time?

You can prep parts ahead. Make the risotto with peas and asparagus a few hours early. Keep it covered. The scallops themselves are best cooked just before serving. You can season them and have them ready on a plate. But for the best texture, sear them at the last minute. This ensures they are tender and not rubbery.

What are common mistakes when making scallops and risotto?

Two big mistakes are moving scallops too soon and rushing the risotto. Let the scallops sear without touching them. This builds a crust. For the risotto, add broth slowly. Do not dump it all in at once. *Fun fact: Arborio rice is named after the town of Arborio in Italy.* Also, remember to use a large pan so you don’t crowd the scallops.

What sides go with lemon butter scallops and risotto?

This dish is a full meal! The spring risotto already has peas and asparagus. A simple green salad with a light dressing is a nice addition. Some crusty bread is perfect for soaking up the delicious lemon butter sauce. You really don’t need much else. This homemade risotto and scallops combo is satisfying all on its own.

Which tip will you try first?

From My Kitchen to Yours

I hope you feel ready to make this special meal. Cooking for someone is a beautiful act of love. This scallops and risotto dish is perfect for showing you care. It seems fancy, but you can do it.

Remember, the best meals are made with a pinch of patience and a dash of joy. I would love to hear about your cooking adventure in your own kitchen.

Have you tried this recipe? Tell me all about it in the comments below.

Happy cooking!

—Grace Hollander.

Lemon Butter Scallops with Creamy Risotto

Author: Grace Hollander Cooking Method:Stovetop Sauté Cuisine:American Italian Courses:Dinner Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesRest time: Total time: 50 minutesServings:4 servingsCalories:680 kcal Best Season:Summer

Description

Experience the perfect harmony of sweet, seared scallops in a lemon butter sauce served over a creamy, fresh spring vegetable risotto.

Ingredients

For The Scallops:

• 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

For The Spring 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. To do ahead of time: Take the sea scallops out of the refrigerator and place them onto a cleaned plate to come up to room temperature on your counter before cooking the scallops.
2. For The Risotto: In a large deep saucepan or dutch oven, melt one tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once the butter/oil sizzles, toss in the peas and asparagus. Stir together and lightly sauté for about 4-5 minutes, and then use a slotted spoon to transfer the veggies to a bowl and set aside while you make the risotto.
3. Add the remaining two tablespoons of butter and one tablespoon of olive oil into the same pot. Once sizzling, add in the shallots and stir together until they soften and become translucent, about 2-3 minutes. Add in the minced garlic and continue cooking while stirring throughout to avoid burning the garlic, about 1 minute.
4. Pour in the rice, stirring together for 1-2 minutes, rice will begin lightly toasting. Deglaze the pan by pouring in the wine and then stir the mixture together to fully incorporate.
5. Stir in 1 cup of stock. Continuously stir the rice together until you see that the liquid is fully absorbed. Once absorbed, add in another 1 cup of stock, continuing to cook and stirring throughout until all liquid is absorbed. Repeat this same process until you reach the last full cup of stock and the risotto is plump. This process of adding the stock cup by cup and stirring often may seem tedious but it ensures that the risotto cooks evenly and does not burn.
6. Once the last cup of stock has absorbed, turn off the heat, and add in the reserved peas/asparagus, and sprinkle in the parmesan cheese. Taste the risotto and season with salt/pepper, as desired.
7. For The Scallops: Season the scallops with salt and pepper on both sides.
8. Using a large non-stick skillet, add 2 tablespoons of the butter in the the skillet over medium-high heat. Once the butter is sizzling and hot, go ahead and add the scallops into the skillet in a single layer (the first scallop you place into the skillet should sizzle immediately- if not, your pan isn’t hot enough and wait until it’s hot before adding in more scallops). Careful not to overcrowd the pan, cook the scallops in batches if you need to.
9. Let the scallops fry and do not flip them until about 2-3 minutes (look for them to be lightly browned and crisply seared on the outside with an opaque center) and then flip them to cook on the other side for another 1-2 minutes- remove them from the skillet and set aside on a plate.
10. Reduce the heat to the lowest setting and add in the remaining 2 tablespoons of butter along with the garlic and lemon juice. Stir together thoroughly to combine and let the mixture cook for about 1 minute. Then take off the heat and add the scallops back into the skillet. Use a spoon to baste the scallops with the butter/lemon sauce all over.
11. Serving: Serve the lemon butter scallops warm alongside/on top of the risotto and garnish with chopped parsley, if desired. Enjoy!

Notes

For perfectly seared scallops, ensure they are patted very dry before seasoning. Do not move them in the pan until ready to flip to achieve a beautiful golden crust.

Keywords:Scallops, Risotto, Lemon, Seafood, Spring, Dinner