Lemon Butter Scallops with Parmesan Risotto
Lemon Butter Scallops with Parmesan Risotto
Sizzlefish Support
Rated 5.0 stars by 1 users
Category
Scallop Recipes
Servings
4
Prep Time
10 minutes
Cook Time
58 minutes
Calories
601
Lemon Butter Scallops with Parmesan Risotto
This restaurant-worthy recipe is perfect for entertaining. Cheesy Parmesan risotto is served under tender lemon butter scallops for a mouthwatering meal!
Where We Source Our Sea Scallops
Our scallops are harvested in the Mid-Atlantic harvest area off the coast of New England. They are wild and sustainably caught, ensuring the highest quality and freshness.
Health Benefits of Sea Scallops
Sea scallops are a low-calorie source of protein and provide a surprisingly high amount of omega-3 fatty acids, vitamin B12, selenium, and zinc. These nutrients support heart health, boost the immune system, and promote overall well-being.
What Risotto Is and Its Origin
Risotto is a classic Italian dish renowned for its creamy texture and rich flavor. It is made by slowly cooking arborio rice in broth until it reaches a creamy consistency. Parmesan cheese is a common ingredient in risotto due to its rich, nutty flavor, creamy texture, and umami properties that enhance the dish.
Tips for Creamy Risotto
- Choose the Right Rice: Arborio, Carnaroli, or Vialone Nano rice varieties are best for risotto due to their high starch content.
- Prepare Ingredients: Finely chop onions, grate cheese, and have hot broth ready before cooking.
- Sauté Aromatics: Start with sautéing onions in butter or olive oil until soft and translucent.
- Toast the Rice: Add rice and toast for a few minutes to coat in oil, enhancing texture.
- Deglaze with Wine: Add a splash of dry white wine for depth and acidity.
- Add Stock Gradually: Add hot broth gradually, allowing rice to absorb liquid and release starches for creaminess.
- Stir Continuously: Stirring helps release rice starch and prevents sticking.
Why It's Topped with Lemon Butter
Lemon butter adds brightness and acidity to the scallops, enhancing their flavor and balancing their natural sweetness. It also contributes to a creamy texture, keeping the scallops moist during cooking for a tender, juicy bite.
Alternatives and FAQs
Can I use a different type of rice for risotto?
While Arborio rice is traditional,
you can use Carnaroli or Vialone Nano for similar results.
Can I substitute sea scallops with bay scallops?
Yes, but adjust cooking times
accordingly as bay scallops are smaller and cook faster.
What can I use instead of Parmesan cheese?
You can use Pecorino Romano or Grana
Padano for a similar nutty flavor and creamy texture.
Ingredients
-
2 packages Sizzlefish Scallops, thawed
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
4 tbsp unsalted butter
2 tbsp fresh lemon juice
1 cup arborio rice
3 cups chicken stock
4 tbsp unsalted butter
2 tsp minced garlic
1/4 cup finely chopped yellow onion
1/3 cup dry white wine
1 cup freshly grated Parmesan cheese
1 tsp salt
1/4 tsp black pepper
Fresh thyme for garnishing
For Scallops
For Risotto
Directions
Start by making risotto: heat chicken stock over medium heat in a saucepan until steaming hot.
In a separate skillet, heat butter over medium heat. Add garlic and onions and sauté for 2-3 minutes, until fragrant.
Add arborio rice to skillet and stir to coat. Cook 1 minute. Add wine and gently stir. Cook 1 minute longer.
Add 1/2 cup of hot chicken stock to skillet in 2-3 minute increments, until most of the liquid is absorbed each time. Once all stock is added, continue cooking for 30-35 minutes, until rice is tender and creamy.
Season with salt and pepper. Stir in 2/3 cup of Parmesan cheese. Cover to keep warm.
Heat olive oil over medium heat in a medium skillet. Rinse scallops under cool water and blot with paper towels. Season with salt and pepper. Place scallops on hot pan and cook undisturbed for 2 minutes. Turn and cook 2 minutes longer. Set scallops aside on a plate.
Add butter and lemon to skillet. Lower heat to low. Once butter is melted, stir and add scallops to skillet. Cook 1 minute longer, basting scallops with butter sauce.
Serve scallops over risotto topped with remaining Parmesan cheese and fresh thyme. Drizzle with lemon butter sauce from skillet.
Nutrition
Nutrition
- Serving Size
- 1 Serving
- per serving
- Calories
- 601
- Carbs
- 70 grams
- 48%
- Fat
- 21 grams
- 32%
- Protein
- 30 grams
- 20%
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