The Magic of a Single Pan
I love a one-pan wonder. It makes a fancy dinner feel simple. You get creamy risotto and golden scallops from one spot. Less washing up means more time to eat.
This dish is my go-to for a special weeknight. It turns an ordinary Tuesday into a tiny celebration. I call it my “weeknight gourmet” trick. Do you have a meal that makes a weeknight feel special? I would love to hear about it.
Getting Scallops Just Right
Let’s talk about how to cook scallops. The secret is dry scallops and a hot pan. Pat them very dry with a towel. A wet scallop will steam, not sear.
You want a nice sizzle when they hit the oil. Don’t move them! Let a golden crust form. This matters because that crust holds all the sweet, juicy flavor inside. My grandson calls them “sea marshmallows.” I still laugh at that.
Risotto is Not Scary
An easy risotto recipe is a friend in the kitchen. You just stir and add warm broth slowly. The rice drinks it up and gets creamy. You don’t need to stir all day, just often.
For this mushroom risotto, the mushrooms add a deep, earthy flavor. It mixes so well with the salty parmesan. *Fun fact*: The constant stirring helps the rice release its starch. That’s what makes it so creamy without any cream!
Bringing It All Together
Now for the best part: the lemon butter sauce. After the pan seared scallops come out, you make the sauce right in the same pan. All those tasty bits from the scallops join the butter and lemon.
You spoon that sunny sauce over everything. Doesn’t that smell amazing? This matters because the sauce ties the whole plate together. The bright lemon cuts through the rich, creamy risotto perfectly. It’s what makes these seafood dinner recipes sing.
Your Turn at the Stove
This dish is wonderful for date night dinner ideas. It feels luxurious but you make it together. Cooking side-by-side is its own kind of fun. What’s your favorite dish to cook with someone you love?
These Italian seafood recipes are all about sharing good food. Whether it’s a quiet dinner for two or a treat for yourself, it works. So give these lemon butter scallops over parmesan risotto a try. Tell me, are you team mushroom in your risotto, or do you like it plain?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Jumbo sea scallops | 12-16 | side muscle removed |
| Mushrooms (shiitake, baby bella, etc.) | 2 cups | cleaned, trimmed, cut into 1/2- to 1-inch pieces |
| Chicken or vegetable broth | 5-6 cups | hot |
| Arborio or carnaroli rice | 1 cup | |
| White wine | 1/2 cup | |
| Parmesan cheese | 1/3 cup | freshly grated |
| Shallots | 1-2 | minced |
| Garlic cloves | 2-3 | minced |
| Butter | 2 tablespoons | for risotto |
| Fresh parsley | 2 tablespoons + extra | minced, plus extra for garnish |
| Salt and pepper | to taste | |
| Lemon wedges | for serving | |
| Oil | for cooking | |
| Unsalted butter (for sauce) | 2 tablespoons | |
| Fresh parsley (for sauce) | 2 tablespoons | minced |
| Lemon juice (for sauce) | from 1/2 lemon | freshly squeezed |
Instructions
Step 1: Start your easy risotto recipe. Soften shallots and garlic in butter. Add mushrooms and cook briefly. This smells amazing already! Your pan is ready for the rice.
Step 2: Stir in the rice for one minute. Pour in the wine and let it bubble. Now add hot broth, just a half-cup at a time. (Always use hot broth so the rice cooks evenly). Stir until it’s absorbed. This makes the creamiest mushroom risotto.
Step 3: Finish your parmesan risotto recipe. Stir in parmesan and parsley. Season with salt and pepper. Keep it warm while you make the lemon butter scallops. What’s the secret to creamy risotto? Share below!
Step 4: Learn how to cook scallops. Pat them very, very dry. This is the most important step! A dry scallop gets a perfect sear. Season them well with salt and pepper. I still laugh at my first soggy scallops.
Step 5: Sear your scallops in hot oil. Don’t move them for two minutes. You want a golden crust. Flip and cook the other side. These pan seared scallops are the star of your seafood dinner recipes.
Step 6: Make the simple lemon butter sauce. Remove scallops and let the pan cool a bit. Add butter, lemon juice, and parsley. Swirl it all together. Doesn’t that smell amazing? Spoon it over your finished dish.
Creative Twists
Swap mushrooms for sweet peas. Add a pinch of red pepper flakes for a little kick. Use a splash of orange juice with the lemon. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve these Italian seafood recipes over your creamy risotto. Drizzle all that lovely lemon butter sauce on top. A simple green salad on the side is perfect. For date night dinner ideas, light a candle. It turns weeknight gourmet meals into something special. Which would you choose tonight?
Keeping Your Fancy Dinner Fresh
Let’s talk about leftovers. This meal is best eaten right away. But life happens. You can store the risotto and scallops separately. Put them in airtight containers in the fridge for up to two days.
I remember my first time reheating risotto. I added a splash of broth. It brought the creamy texture right back. For scallops, gentle heat is key. Warm them slowly in a pan to keep them tender.
Batch cooking the risotto base is a smart move. Make a big pot on Sunday. It makes weeknight gourmet meals so easy. This matters because good food should fit into your busy life. Have you ever tried storing it this way? Share below!
Three Little Hiccups and How to Fix Them
First, soggy scallops. Pat them very dry before cooking. A dry scallop gets a perfect sear. I once skipped this step. My scallops steamed instead of browning.
Second, risotto that won’t get creamy. Keep your broth hot. Add it slowly and stir often. This helps the rice release its starch. That starch is what makes it creamy.
Third, sauce that separates. If your lemon butter sauce looks oily, take the pan off the heat. Let it cool a minute before adding the cold butter and lemon. This keeps it smooth. Fixing these issues builds your cooking confidence. It also makes the flavor so much better. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to cook scallops for lemon butter sauce?
Pat your scallops very dry. Get your pan very hot. Cook them for two minutes per side without moving them. This creates a golden crust. Then make the simple lemon butter sauce in the same pan. This method is the secret to perfect pan seared scallops.
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Thaw them slowly in your fridge overnight. Pat them extra dry before cooking. This is a great tip for easy seafood dinner recipes. It makes a fancy meal possible any night of the week.
What type of rice is best for a creamy risotto?
Use arborio or carnaroli rice. These short-grain rices are starchy. The starch releases slowly as you cook. This creates the classic creamy texture. It is the heart of any good mushroom risotto or parmesan risotto recipe.
How do you make risotto creamy without cheese?
The creaminess comes from the rice starch, not just cheese. Stir constantly as you add hot broth. The rice rubs together and releases starch. You will get a creamy base. For more flavor, finish with a pat of butter instead of cheese.
What wine pairs well with lemon butter scallops and risotto?
A crisp, dry white wine is perfect. Try a Pinot Grigio or Sauvignon Blanc. The acidity cuts through the rich butter sauce. It complements the meal beautifully. This pairing turns your dinner into true date night dinner ideas.
Can I make the risotto ahead of time for this dish?
You can cook it about 80% of the way. Stop adding broth while it is still a bit soupy. Spread it on a tray to cool fast. Reheat it later with a little more broth. This is a great trick for weeknight gourmet meals. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making these lemon butter scallops. It feels fancy but is truly simple. *Fun fact: Scallops have dozens of tiny blue eyes along their shell edge!*
This dish is one of my favorite Italian seafood recipes. It always feels special. Cooking should be a joy, not a stress. Have you tried this recipe? I would love to hear your story.
Tell me all about it in the comments below. Happy cooking!
—Grace Hollander.
Lemon Butter Scallops with Creamy Risotto
Description
Lemon Butter Scallops Over Parmesan Risotto. A luxurious dish featuring perfectly seared scallops in a lemon butter sauce served atop a creamy mushroom risotto.
Ingredients
For the lemon butter sauce:
Instructions
- For the risotto: Heat butter in a non-stick pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes. Add mushrooms, and cook for 1-2 additional minutes.
- Add risotto and stir for 1 minute. Add the white wine and simmer for an additional minute. Add hot chicken broth to the pan 1/2 cup at a time, stirring after each addition. Allow the risotto to absorb 2/3 of the broth before each addition. Continue until soft and creamy, about 20 minutes. Note, the chicken broth will absorb in about 2 minutes or so after each addition.
- Season generously with salt and pepper and stir in Parmesan cheese and 2 tablespoons chopped fresh parsley. Divide and transfer to bowls when ready to serve.
- For the scallops: Rinse scallops under cool water and remove the side muscle if still intact. Pat scallops as dry as possible using two sheets of paper towel or a clean dish towel. Season all over with salt and pepper. Mince the parsley and garlic and set aside.
- Add the oil to a 12-inch cast iron skillet and bring to high heat. Once the skillet is hot and starts to smoke, add the scallops to the pan and sear for 2 minutes per side, undisturbed, or until a golden brown crust forms. It helps to arrange the scallops around the perimeter of the pan if possible as it’s usually the hottest part of the pan.
- Remove scallops from the skillet and set them aside on a plate. Remove the skillet from heat and let cool for 2 minutes. Give the pan a quick wipe if you prefer. Add the butter, lemon, and fresh parsley to the skillet, stirring occasionally until fully melted. Cook on low heat if needed.
- Return the scallops to the skillet on low heat and cook for an additional 30-90 seconds. Use a spoon to spoon the butter over the scallops. Divide scallops and serve over risotto in a bowl and drizzle with extra lemon butter sauce as desired. Sprinkle with fresh parsley and serve immediately.
Notes
- Ensure scallops are patted very dry before searing to achieve the perfect golden crust. Use freshly grated Parmesan for the best flavor and texture in the risotto.