Lemon Butter Scallops Over Parmesan Risotto Recipe

Lemon Butter Scallops Over Parmesan Risotto Recipe

from kitchenswagger.com
45 min
4 servings

Simple lemon butter scallops served over my favorite risotto recipe made with shallots, garlic, mushrooms, Parmesan cheese, and a little white wine.

Ingredients

  • 8 large/jumbo sea scallops (side muscle removed)
  • 2 cups mushrooms (cleaned, trimmed, and cut into 1/2- to 1-inch pieces (shiitake, baby bella, chanterelle, white, or oyster are good))
  • 4-5 cups of warm chicken broth (I prefer low sodium see note below)
  • 3/4 cup Arborio rice
  • 1/2 cup white wine
  • 1/3 cup shredded or grated parmesan cheese
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • 2 tablespoons butter
  • 2 tablespoons minced fresh parsley (plus extra for garnish)
  • Salt and pepper to taste
  • lemon wedges for serving
  • oil (for cooking)
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley (minced)
  • juice of half a lemon (squeezed)

Directions

  1. 1

    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.

  2. 2

    While the risotto is cooking, pat scallops dry and season all over with salt and pepper. Mince the parsley and set aside. Add 1 tablespoon of olive oil to a 12-inch cast iron skillet and bring to medium-high heat.