Creamy Garlic Butter Scallops Over Parmesan Risotto 🐚🧄🧈
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Scallops
1 lb (450g) sea scallops
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh lemon juice
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
For the Parmesan Risotto
1 cup Arborio rice
4 cups chicken or vegetable broth
1/2 cup white wine (optional)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper, to taste
Instructions
Prepare the Risotto
Heat Broth: In a saucepan, heat the broth over low heat to keep it warm.
Sauté Aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
Add Rice: Stir in the Arborio rice, cooking for about 2 minutes until lightly toasted.
Add Wine: If using, pour in the white wine and cook until absorbed.
Cook Risotto: Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
Finish Risotto: Stir in the grated Parmesan cheese and 2 tablespoons of butter. Season with salt and pepper to taste. Keep warm.
Cook the Scallops
Pat Dry: Pat the scallops dry with paper towels and season with salt and pepper.
Sear Scallops: In a separate skillet, melt 4 tablespoons of butter over medium-high heat. Add the scallops in a single layer. Sear for about 2-3 minutes on each side until golden brown and cooked through.
Add Garlic and Lemon: In the last minute, add the minced garlic and lemon juice, tossing to coat the scallops.
Serve
Plate the Dish: Spoon the creamy Parmesan risotto onto plates and top with garlic butter scallops. Garnish with fresh parsley.
Tips and Variations
Add Vegetables: Include peas or asparagus in the risotto for added flavor and nutrition.
Adjust Flavor: Modify the amount of garlic and lemon juice to suit your taste.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Creamy Garlic Butter Scallops Over Parmesan Risotto – a luxurious and delicious dish!