Name: Parmesan, Thyme & Lemon Risotto with Seared Scallops Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons of olive oil; 2 tablespoons of butter; 2 shallots, very thinly sliced; 2 cups of arborio rice; 2 teaspoons of salt; 2 cups of white wine (pinot grigio recommended); 5 cups of chicken broth; 1/2 cup of lemon juice (juice of about two lemons); 1 1/2 tablespoons of fresh thyme, plus more for garnish; 1 1/2 cups of shredded parmesan; 2 tablespoons of butter; 2 tablespoons of oil; Salt, to taste; Pepper, to taste; 12 medium sized scallops

Jump to Recipe

If you’re craving a dish that feels like a hug from the sea and the garden all at once, this Parmesan, Thyme & Lemon Risotto with Seared Scallops is exactly what you need. Creamy, zesty, and herbaceous risotto meets perfectly caramelized scallops in a meal that’s elegant yet comforting, bursting with fresh lemon brightness, nutty parmesan depth, and the subtle earthiness of thyme. It’s one of those recipes that makes you feel like a pro in the kitchen, even if it’s your first time tackling risotto. Trust me, every bite sings!

Parmesan, Thyme & Lemon Risotto with Seared Scallops Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Parmesan, Thyme & Lemon Risotto with Seared Scallops lies in its simple, high-quality ingredients. Each one plays a crucial role in creating layers of flavor and achieving that desirable creamy texture with a generous burst of fresh, herbaceous notes.

Olive oil: Adds a fruity richness used both in the risotto and scallop sear.
Butter: Provides the silky mouthfeel and helps with caramelization.
Shallots: Offer a delicate sweetness that forms the risotto’s flavor base.
Arborio rice: The key to creamy risotto thanks to its starchy composition.
Salt: Essential for bringing out all the natural flavors.
White wine (Pinot Grigio recommended): Adds bright acidity and depth.
Chicken broth: The warm liquid that cooks the rice and infuses gentle savoriness.
Lemon juice: Injects the risotto with lively freshness and a hint of zing.
Fresh thyme: Gives an earthy, herbal note that marries perfectly with lemon.
Grated Parmesan: Adds sharpness and that classic creamy, cheesy finish.
Scallops: The star seafood—sweet and tender when seared properly.
Salt & pepper (for scallops): Simple seasoning to elevate the scallops’ natural sweetness.

How to Make Parmesan, Thyme & Lemon Risotto with Seared Scallops

Step 1: Prepare the Risotto Base

Start by warming olive oil and butter in a deep frying pan over medium heat, then gently soften the thinly sliced shallots until they’re fragrant and translucent. Adding the arborio rice next and stirring it for a couple of minutes is key—it allows the grains to toast slightly, locking in flavors and preparing them to soak up all the liquid perfectly.

Step 2: Deglaze with Wine and Add Broth Gradually

Season the rice with salt and pour in the white wine, cranking the heat just enough to gently simmer. Keep stirring until most of the wine evaporates, giving the risotto a slightly tangy backbone. Then, add the warm chicken broth in small increments, about half a cup at a time, stirring constantly so each addition is almost fully absorbed before the next goes in—this slow process is what creates the luxurious, creamy texture risotto lovers adore.

Step 3: Finish the Risotto with Lemon, Thyme, and Parmesan

Once all the broth is absorbed and the risotto is tender but still has a slight bite, remove the pan from the heat. Stir in freshly squeezed lemon juice for brightness, sprinkle in fresh thyme for an earthy note, and fold in heaps of Parmesan for that irresistibly cheesy creaminess. This finishing touch is where the risotto truly sings.

Step 4: Prepare the Seared Scallops

Pat the scallops dry to encourage a golden sear, then season them lightly with salt and pepper. Heat a hot pan with butter and oil; once sizzling, place the scallops seasoned-side down and let them cook undisturbed for two minutes to develop a beautiful crust. Flip and cook for another minute on the other side while seasoning it—perfectly caramelized, tender, and packed with flavor.

Step 5: Plate and Serve

Spoon the velvety risotto onto plates and nestle the golden seared scallops on top. The harmony of zesty risotto paired with sweet, buttery scallops makes every forkful a delight.

How to Serve Parmesan, Thyme & Lemon Risotto with Seared Scallops

Garnishes

Fresh thyme sprigs add a lovely visual pop and boost the herbal aroma. For an extra touch, a light drizzle of good-quality olive oil or a sprinkle of lemon zest brightens the dish beautifully just before serving.

Side Dishes

This risotto with scallops shines as a main course, but pairing it with a crisp, peppery arugula salad dressed with lemon vinaigrette balances the richness delightfully. A side of roasted asparagus or green beans also complements the fresh flavors without overpowering them.

Creative Ways to Present

For a special occasion, try serving the risotto in shallow bowls topped with scallops fanned out in a circle, garnished with microgreens or edible flowers. Another fun idea is to present the scallops on skewers over the risotto for a stunning vertical element that makes the dish feel extra celebratory.

Make Ahead and Storage

Storing Leftovers

Store any leftover Parmesan, Thyme & Lemon Risotto with Seared Scallops in an airtight container in the refrigerator for up to two days. The risotto might firm up, but don’t worry—the creamy texture returns with gentle reheating. Keep the scallops separate if possible to maintain their best texture.

Freezing

Risotto does not freeze well because the texture changes once thawed, but if you must, freeze only the risotto without scallops in a sealed container for up to one month. Avoid freezing the scallops as their texture will become rubbery.

Reheating

Warm leftover risotto gently in a pan over low heat with a splash of broth or water, stirring frequently until creamy again. For the scallops, quick pan-searing or warming in a hot oven for a few minutes helps restore some of the initial tenderness and flavor.

FAQs

Can I use vegetable broth instead of chicken broth?

Absolutely! Vegetable broth works well and makes this dish vegetarian-friendly if you skip the scallops or substitute them. It won’t alter the creamy texture of the risotto but might add a slightly different flavor nuance.

What kind of scallops are best for searing?

Dry-packed sea scallops are ideal as they sear beautifully without releasing too much water. Avoid wet-packed scallops that are soaked in preservatives, as they can steam rather than sear.

Is it okay to use bottled lemon juice?

Freshly squeezed lemon juice is highly recommended for that bright, zesty punch that balances the risotto perfectly. Bottled lemon juice tends to be less vibrant and can sometimes taste a bit harsh or artificial.

How can I tell when the risotto is done?

The rice should be tender but still have a slight bite in the center—think creamy and comforting, not mushy. It takes about 18-20 minutes of gradual broth absorption and stirring to reach that ideal texture.

Can I prepare the risotto without stirring constantly?

Stirring is key to releasing the starches that give risotto its characteristic creaminess, so while you don’t have to be glued to the pan, frequent gentle stirring is important for success.

Final Thoughts

This Parmesan, Thyme & Lemon Risotto with Seared Scallops is one of those dishes you’ll want in your rotation when you desire elegance made easy. The joyful balance of creamy, tangy, and fresh flavors combined with succulent scallops makes it a crowd-pleaser for dinner parties or a cozy night in. I can’t wait for you to try it and fall just as hard as I did!

Parmesan, Thyme & Lemon Risotto with Seared Scallops Recipe

★★★★★

5.3 from 18 reviews

Author: lilan
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

A creamy and flavorful Parmesan, Thyme & Lemon Risotto paired perfectly with seared scallops, combining citrusy brightness and herbaceous depth for an elegant yet comforting dish.

Instructions

Sauté Shallots: Set a deep, large frying pan over medium heat and add the olive oil and butter. When the butter is melted, add the thinly sliced shallots and cook for two to three minutes until softened, releasing their sweet aroma.
Toast Rice: Add the arborio rice to the pan and continuously stir for an additional two minutes to lightly toast the grains, enhancing their nutty flavor and preparing them for liquid absorption.
Add Wine and Salt: Stir in the salt and white wine, then increase the heat to medium-high. Continue stirring until most of the wine is absorbed by the rice, incorporating the acidity and depth of the wine into the dish.
Cook Risotto with Broth: Gradually add the chicken broth in 1/2 cup increments, stirring continuously and allowing the rice to absorb the liquid before adding more. Repeat until the full five cups are incorporated and the rice is creamy yet tender.
Finish Risotto: Remove the risotto from the heat and stir in the fresh lemon juice, thyme, and shredded parmesan until fully combined, which adds brightness, herbaceous notes, and richness.
Prepare Scallops: Pat scallops dry with paper towels to remove excess moisture. Season each scallop lightly with salt and pepper. Heat butter and oil in a large frying pan over medium-high heat until the butter begins to sizzle.
Sear Scallops: Place scallops seasoned side down in the hot pan and cook undisturbed for two minutes to form a golden crust. Meanwhile, season the uncooked side with salt and pepper. Flip and cook for an additional minute until scallops are opaque and slightly firm to touch.
Serve: Plate the creamy risotto and arrange the seared scallops on top or alongside. Garnish with extra thyme if desired. Serve immediately to enjoy the perfect contrast of textures and flavors.

Notes

For a vegetarian version, substitute vegetable broth for chicken broth.
Be sure to dry scallops thoroughly to ensure a good sear and avoid steaming.
Adjust salt to taste, especially considering the saltiness of the parmesan cheese.
Use fresh thyme for best flavor; dried can be used but reduce quantity by half.
Stirring continuously helps release the rice’s starch, resulting in a creamy texture.
Use fresh lemon juice rather than bottled for optimal brightness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing, Simmering, Searing
Cuisine: Italian