Name: Lemon Chive Butter Seared Scallops with Parmesan Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 1/2 cups Arborio rice; 7-8 cups chicken broth; 1 small yellow onion, diced; 1 garlic clove, minced; 1/2 cup dry white wine; 1/2 cup parmesan cheese, freshly grated; 2 tablespoons unsalted butter; Salt to taste; 1 lb jumbo scallops (about 8-10 scallops); 2 tablespoons extra virgin olive oil or grapeseed oil; 3 tablespoons unsalted butter; 1/2 tablespoon lemon juice; 2 tablespoons dry white wine; 1 tablespoon fresh chives, thinly sliced; Salt to taste

Jump to Recipe

If you are craving a dish that feels like a fancy restaurant meal but is surprisingly doable at home, then you are going to adore this recipe. Lemon Chive Butter Seared Scallops with Parmesan Risotto combines the delicate luxury of perfectly seared scallops with the creamy, cheesy comfort of classic risotto. This pairing balances bright, fresh citrus notes with rich, buttery goodness and the satisfying texture of tender rice. Every bite of Lemon Chive Butter Seared Scallops with Parmesan Risotto is a celebration of flavors and textures that will impress anyone lucky enough to share the table with you.

Lemon Chive Butter Seared Scallops with Parmesan Risotto Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but essential, each playing a crucial role in crafting a dish that’s bursting with flavor and just the right textures. From the creamy arborio rice to the fresh chives, every element contributes to the harmony of this recipe.

1 1/2 cups Arborio rice: The star grain of risotto, it delivers that creamy, chewy texture you crave.
7-8 cups chicken broth: Used warm to slowly cook the rice, soaking up all the savory goodness.
1 small yellow onion, diced: Adds a subtle sweetness and depth to the risotto base.
1 garlic clove, minced: Brings a warm aromatic note to the cooking process.
1/2 cup dry white wine: Adds acidity and complexity to both risotto and the scallops sauce.
1/2 cup Parmesan cheese, freshly grated: Rich and nutty, it finishes the risotto with irresistible creaminess.
2 tablespoons unsalted butter: For cooking and enriching the risotto’s texture.
Salt to taste: Balances and enhances all the flavors.
1 lb jumbo scallops (about 8-10): The star protein, tender and sweet, ready to get that golden crust.
2 tablespoons extra virgin olive oil or grapeseed oil: For searing scallops to perfection without burning.
3 tablespoons unsalted butter: The base for that luscious lemon chive sauce.
1/2 tablespoon lemon juice: Brightens and freshens the rich butter sauce.
2 tablespoons dry white wine: Adds another layer of brightness and a touch of acidity.
1 tablespoon fresh chives, thinly sliced: Provides a mild oniony flavor and a fresh green color to the sauce.

How to Make Lemon Chive Butter Seared Scallops with Parmesan Risotto

Step 1: Prepare the Broth and Sauté Aromatics

Begin by pouring the chicken broth into a pot and gently warming it on the stove—keeping it warm is key for the risotto. In a large skillet, melt butter over medium heat, then add diced onion. Let it sweat until soft and translucent, about 6 to 7 minutes. Toss in the garlic and cook another minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any caramelized bits that add incredible depth.

Step 2: Toast and Cook the Arborio Rice

Next, stir the Arborio rice into the skillet with the aromatics, letting it toast for about 5 minutes—this step is crucial for developing that nutty flavor. Then begin adding the warm chicken broth, half a cup at a time. Stir frequently and patiently wait for the liquid to absorb before adding more. Use a gentle “smash stirring” motion by lightly beating the rice against the pan’s sides to release its natural starches—this is how risotto gets its signature creaminess.

Step 3: Finish the Risotto

Keep cooking and adding broth for about 20 to 25 minutes until the rice is tender but still has a slight bite. Right at the end, remove the pan from heat and stir in butter, freshly grated Parmesan, and salt to taste. This finishing touch brings unmatched richness and silky texture to the risotto. Remember, risotto is best served immediately, as it thickens as it cools.

Step 4: Prepare the Scallops

While your risotto is cooking, focus on the scallops. Remove any side muscle and pat the scallops dry—dryness is the secret to a golden crust. Heat olive oil in a non-stick skillet until shimmering. Lightly season scallops with salt and place them in the hot pan. Let them sear undisturbed for 3 to 4 minutes, then flip and cook an additional 1 to 2 minutes. You’re looking for a gorgeous golden crust with an opaque center. Rest the scallops on paper towels to soak excess oil.

Step 5: Make the Lemon Chive Butter Sauce

Immediately melt butter in the same pan used for the scallops, which carries amazing flavor from the sear. Whisk in lemon juice, white wine, and freshly sliced chives, heating until warmed through and combined. Season with salt to taste. This sauce is the bright, silky companion that elevates the Lemon Chive Butter Seared Scallops with Parmesan Risotto to something truly special.

Step 6: Plate and Serve

To serve, spoon the creamy Parmesan risotto onto plates, crown with the seared scallops, and generously drizzle the luscious lemon chive butter sauce over everything. This final presentation makes every bite a perfect harmony of flavors and textures.

How to Serve Lemon Chive Butter Seared Scallops with Parmesan Risotto

Garnishes

Add a sprinkle of extra fresh chives or a few lemon zest curls on top to give the dish a burst of color and fresh aroma that perfectly complements the lemon butter. A light dusting of freshly cracked black pepper also adds a subtle spice that enhances each bite.

Side Dishes

While the Lemon Chive Butter Seared Scallops with Parmesan Risotto is rich and filling on its own, serving it alongside a crisp green salad or lightly roasted asparagus adds a refreshing contrast and a pop of vibrant color. A chilled glass of dry white wine pairs beautifully, accentuating the seafood and creamy risotto flavors.

Creative Ways to Present

For special occasions, serve the scallops over the risotto in shallow bowls with a delicate drizzle of the lemon chive sauce artistically pooled around the edges. Garnish with edible flowers or microgreens for an elegant touch. You can also plate individual scallops atop spoonfuls of risotto on appetizer plates for a fancy hors d’oeuvre style presentation that wows guests.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Chive Butter Seared Scallops with Parmesan Risotto can be stored in an airtight container in the refrigerator for up to two days. Keep the scallops separate from the risotto if possible to maintain the best texture for both components.

Freezing

Risotto technically freezes well, but scallops do not hold up to freezing once cooked as they can become rubbery. For best results, only freeze the risotto portion in a portion-friendly container for up to one month. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat risotto, warm it gently on the stovetop over low heat with a splash of chicken broth to restore moisture and creaminess. Reheat scallops quickly in a hot pan or enjoy them cold in a salad if desired. Avoid overcooking during reheating to preserve their tender texture.

FAQs

Can I use vegetable broth instead of chicken broth for the risotto?

Absolutely! Vegetable broth is a great substitute if you prefer a vegetarian option or want a lighter flavor. Just make sure it’s flavorful enough to keep the risotto vibrant.

Do I need to use dry white wine?

Dry white wine enhances the acidity and depth in both the risotto and scallop sauce, but if you prefer to skip alcohol, you can substitute an equal amount of white grape juice with a splash of lemon juice.

How do I know when the scallops are perfectly cooked?

Perfectly cooked scallops will have a golden crust and be opaque and slightly springy in the center. Avoid overcooking as they can become tough and rubbery.

Can I prepare the risotto ahead of time?

Risotto is definitely best fresh, but if needed, you can cook it up to 80% done and finish it off just before serving by stirring in extra butter and Parmesan.

What if I don’t have Arborio rice?

Arborio rice is ideal for risotto’s creaminess, but Carnaroli or Vialone Nano are excellent alternatives if available. Avoid long-grain rice as it won’t release the starches needed for the texture.

Final Thoughts

Cooking Lemon Chive Butter Seared Scallops with Parmesan Risotto is like giving yourself a mini celebration right at home. The balance of bright lemon, fresh chive, buttery richness, and tender scallops atop that luxuriously creamy risotto is nothing short of magical. Once you try this dish, it will become one of your favorite go-to recipes when you want to impress without the fuss. So, grab those scallops, warm up the broth, and get ready to enjoy a meal that feels as special as it tastes!

Lemon Chive Butter Seared Scallops with Parmesan Risotto Recipe

★★★★★

5.3 from 24 reviews

Author: Noah
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Halal

Print Recipe

Description

Lemon Chive Butter Seared Scallops served over a creamy, flavorful Parmesan Risotto. This elegant dish combines perfectly seared jumbo scallops with a rich, cheesy risotto enlivened by fresh chives and a delicate lemon butter sauce, ideal for a special dinner or entertaining guests.

Instructions

Prepare the broth: Pour the chicken broth into a medium pot and heat it on the stove. Keep it warm throughout the risotto cooking process to ensure even cooking and consistency.
Sauté the aromatics: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion and sweat it until softened and translucent, about 6-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Deglaze with wine: Pour in 1/2 cup of dry white wine and scrape the browned bits from the bottom of the pan to add depth of flavor to the risotto base.
Toast the rice: Add the Arborio rice to the skillet and stir to combine. Toast the rice for approximately 5 minutes, stirring occasionally, until the rice becomes slightly translucent around the edges.
Add broth gradually: Begin adding the warm chicken broth 1/2 cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Stir the rice by gently beating it against the sides of the pot to release starches, creating a creamy texture.
Cook risotto to tenderness: Continue this process for 20-25 minutes, testing the rice after about 15 minutes to ensure it is tender yet has a slight bite (al dente).
Finish the risotto: Remove the pan from heat and stir in the remaining 2 tablespoons of butter, freshly grated parmesan cheese, and salt to taste. Serve immediately to enjoy the risotto at its creamiest.
Prepare scallops: Remove the side muscle from the scallops if present. Pat them as dry as possible with paper towels, as dryness is key to achieving a good sear.
Sear scallops: Heat 2 tablespoons of olive or grapeseed oil in a large non-stick skillet over high heat until very hot. Season scallops lightly with salt and add them to the pan. Sear without moving them for 3-4 minutes until a golden crust forms. Flip and cook for an additional 1-2 minutes until the scallops are opaque and cooked through. Remove and place on paper towels to absorb excess oil.
Make lemon chive butter sauce: Using the same pan, quickly melt 3 tablespoons unsalted butter. Whisk in 1/2 tablespoon lemon juice, 2 tablespoons dry white wine, and 1 tablespoon thinly sliced fresh chives. Cook just until warmed through and combined. Season the sauce with salt to taste.
Plate and serve: Arrange scallops atop or beside the Parmesan risotto, drizzle generously with the lemon chive butter sauce, and serve immediately to maintain optimal texture and flavor.

Notes

Ensure scallops are thoroughly dried to get a proper caramelized sear.
Use warm broth to maintain cooking temperature and prevent the rice from cooling down.
Stir frequently but gently when adding broth to help release rice starch and achieve creamy risotto.
Freshly grated parmesan cheese is recommended for best flavor and texture.
Adjust salt according to the saltiness of the broth and cheese.
Serve risotto immediately as it thickens quickly upon sitting.
If avoiding alcohol, substitute wine with additional broth or white grape juice.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Searing, Simmering, Stirring
Cuisine: Italian