Lemon Butter Scallops Over Parmesan Risotto Recipe (2024)

FAQs

Does risotto go well with scallops? ›

Pan seared scallops in a lemon butter sauce complete with creamy mushroom risotto and Parmesan cheese is a truly impressive meal.

Although not necessary but preferred, let your scallops rest at room temperature for 15 minutes. Don't use olive oil to sear your scallops! I recommend butter as the best option, but you can also use vegetable, canola, or grapeseed oil. The cooking times above are for sea scallops, not diver or bay scallops.

A: The ideal soaking time for scallops in milk is typically between 15 to 30 minutes. This duration allows the enzymes in the milk to work on tenderizing the scallops without overdoing it. However, the soaking time should be extended if you're working with thicker scallops.

In recipes where lemon juice mainly provides an acidic punch, from pan sauces to risotto to hummus, substitute ⅛ teaspoon of citric acid dissolved in 1 tablespoon of water for every tablespoon of lemon juice needed.

In Italy, when it is not used as a complete meal, risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes. For example, it is very common to pair risotto with a couple of lemon escalopes, or with bresaola and arugula.

Soaking scallops in milk can help remove any unwanted fishy odor or impurities, resulting in a milder and cleaner flavor. This is especially helpful when working with frozen scallops or those with a stronger scent.

You want a hot skillet when pan-searing scallops.

If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear.

Leaving the scallops touching in the pan causes them to steam instead of sear. Liquid gets trapped between two scallops — which will effectively cook them but not allow for that slightly crispy texture. Instead, leave about half an inch (or more) between each scallop to allow them to cook undisturbed.

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

How many scallops should you eat? ›

We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.

Let scallops sit at room temperature for 10 minutes while towels absorb moisture.

You can use any short-grain rice variety to make risotto. Carnaroli or arborio rice are the most common, but you may see boxes labeled generically as “risotto rice.” The latter should be fine, but check the label to make sure it isn't preseasoned or otherwise flavored. In a pinch, even sushi rice will work.

Pecorino Romano

Pecorino Romano is sort of like Parmesan's funky cousin. It's a hard cheese that grates like Parmesan, but since it's made from sheep's milk instead of cow's milk, it's sharper, saltier, and all together tangier.

Use Arborio rice.

It stays intact creating that 'al dente' (aka "to the tooth") chewiness prized by Italian chefs. You can substitute carnaroli rice (which is very similar to Arborio), farro though you'll get a creamier result, barley and even sushi rice in a pinch.

Regardless of season you can't go wrong when cooking scallops with white wine or bacon, in a garlic butter sauce, or a simple seasoning of sea salt and black pepper. If you're working with frozen scallops, thaw them in the fridge and dry well before cooking.