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Creamy Lemon Butter Scallops Recipe with Easy Rich Risotto Guide

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A comforting and elegant dish featuring perfectly seared scallops in a bright lemon butter sauce paired with a luscious, creamy risotto enhanced with cottage cheese for extra silkiness.

Ingredients

Scale
  • 12 large fresh sea scallops, patted dry
  • 4 tablespoons unsalted butter, divided
  • Juice of 1 large lemon
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth, kept warm
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • 1/2 cup dry white wine (optional)
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup cottage cheese
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Keep the chicken or vegetable broth warm over low heat in a saucepan.
  2. In a separate pan, melt 2 tablespoons butter with olive oil over medium heat. Add finely chopped shallot and sauté until translucent and fragrant, about 2-3 minutes.
  3. Add Arborio rice to the pan with shallots, stirring to coat each grain in butter and oil. Toast the rice lightly until edges turn translucent, about 2 minutes.
  4. Pour in the white wine (if using) and stir until fully absorbed.
  5. Begin ladling warm broth, about 1/2 cup at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue until rice is creamy and tender but still al dente, about 15 minutes.
  6. Pat scallops dry with paper towels and season both sides with salt and pepper.
  7. Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming but not smoking.
  8. Place scallops in the hot pan spaced apart. Cook without moving for 2-3 minutes until golden brown on the bottom. Flip and cook the other side for 1-2 minutes. Remove scallops and set aside on a warm plate.
  9. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
  10. Stir in fresh lemon juice and remaining 2 tablespoons butter, swirling until melted and combined.
  11. Add chopped parsley, then return scallops to the pan to coat briefly, about 1 minute. Remove from heat.
  12. Finish the risotto by stirring in grated Parmesan cheese and cottage cheese. Season with salt and pepper to taste.
  13. Plate the risotto and top with seared scallops drizzled with lemon butter sauce. Garnish with extra parsley or lemon zest if desired. Serve immediately.

Notes

Pat scallops very dry before searing to get a perfect caramelized crust. Add broth gradually to risotto and stir gently to release starch for creaminess. If risotto is too thick, add more warm broth or water. Use fresh Parmesan for best flavor and melt. For dairy-free, substitute butter with vegan margarine or olive oil and use dairy-free Parmesan alternatives. Risotto is best served fresh but can be reheated gently with broth.

Nutrition

Keywords: scallops, lemon butter sauce, risotto, creamy risotto, seafood, easy dinner, quick recipe, comfort food

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