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.
Ingredients
Scale
For the Parmesan Risotto
- 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
For the Lemon Chive Butter Seared Scallops
- 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
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
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: scallops, parmesan risotto, lemon chive butter, seafood, seared scallops, Italian main course, creamy risotto, dinner recipe
