Scallops + Parmesan Risotto


Today’s recipe has me reminiscing a little on my visit to Italy a couple months ago. A couple weeks after we got back, I was craving a bowl of cheesy risotto (particularly the one I had for lunch on our day in Florence), so I found myself a recipe and tried it out.

And if making risotto for the first time wasn’t enough, I decided I wanted to sear up some scallops too, so today you’re getting BOTH recipes so you can cook up this meal for yourself: Lemon + Brown Butter Scallops Parmesan Risotto (recipes below).

I was slightly nervous about making  scallops because they are so darn expensive and overcook so easily, but I didn’t let that stop me. I tested out cooking just one first to make sure the oil was at the right B, then cooked the rest of the batch, and they turned out perfect.

Serve them on top of the delicious and creamy Parmesan risotto, throw in a veggie (like baked asparagus), and drizzle the entire dish with the Lemon + Brown Butter Sauce. YUM.

XO – Courtney





Lemon + Brown Butter Scallops
• 1 lb scallops
• 1 T vegetable oil
• salt + pepper
• 3 T Butter
• juice from 1/2 lemon
1. Pat the scallops VERY DRY and add salt.
2. Heat oil in a skillet and add scallops once it’s heated (the scallops should sizzle when added to the pan). Cook for 2-3 minutes per side, flipping once. Scallops should have be golden on the outside and opaque on the inside. Transfer to a paper towel lined plate to absorb extra oil and serve immediately. (Tip: Don’t overcrowd the skillet. Cook in batches if necessary.)
3. For the Lemon Brown Butter: Melt butter in a clean skillet over medium heat and stir. When it starts to foam and look golden, remove from heat and add lemon juice to stop the browning. Drizzle over scallops and risotto.
Parmesan Risotto
• 1 cup arborio rice
• 1/2 cup Parmesan cheese
• 3 cups chicken broth
• 1/2 cup white wine
• 1-2 cloves garlic, minced
• 1 T butter
1. Over medium heat, melt butter in a large pan. Add garlic and statue until soft + fragrant.
2. Add arborio rice and stir to coat with butter. Add wine and little sizzle for 1-2 minutes.
3. Add broth, 1/2 cup at a time, and stir/simmer each time. Continue until the rice is soft and cooked.
4. Add Parmesan and stir until melted. Add salt + pepper to taste.


  1. March 22, 2017 / 11:04 pm

    these photos are amazing! I really need to give this a try, it’s definitely adding two different things that I love, scallops and risotto 🙂

    I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out here:

    • April 5, 2017 / 10:22 pm

      thanks so much! I’ll check out the FB group for sure!

      • April 10, 2017 / 11:24 pm

        awesome, let me know when you’re in it 🙂

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