Scallops with Lemon Beurre Blanc and Truffle Parmesan Risotto

Name: Scallops with Lemon Beurre Blanc and Truffle Parmesan Risotto
Cuisine: European, Italian, Mediterranean
Ingredients: 1 pound large sea scallops; Salt and black pepper; 1 tablespoon clarified butter or olive oil; ¼ cup dry white wine; 1 tablespoon lemon juice; 1 tablespoon minced shallot; 3 tablespoons cold butter (cubed); Salt and pepper; 1 tablespoon olive oil; 1 shallot, minced; 1 cup Arborio rice; ½ cup dry white wine; 3 cups warm chicken broth; ¼ cup parmesan; 1 teaspoon truffle oil; Salt and pepper

16 steps

Updated at: Fri, 28 Nov 2025 14:55:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories959.3 kcal (48%)

Total Fat38.1 g (54%)

Carbs94.2 g (36%)

Sugars3 g (3%)

Protein40.5 g (81%)

Sodium3509.3 mg (175%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Prepare the Risotto

Step 1

Heat olive oil and sauté shallot until soft.

Step 2

Add Arborio rice and toast for 1 minute.

Step 3

Add wine and stir until absorbed.

Step 4

Add broth in small amounts, stirring continuously until creamy.

Step 5

Finish with parmesan, truffle oil, salt, and pepper.

Sear the Scallops

Step 6

Pat scallops very dry.

Step 7

Season with salt and pepper.

Step 8

Heat skillet until very hot.

Step 9

Sear scallops 1.5–2 minutes per side until golden.

Make the Beurre Blanc

Step 10

Simmer wine, lemon juice, and shallots until reduced to 1 tablespoon.

Step 11

Remove from heat and whisk in cold butter piece by piece.

Step 12

Season lightly.

Plate

Step 13

Spoon risotto onto the plate.

Step 14

Arrange scallops neatly on top.

Step 15

Drizzle with beurre blanc.

Step 16

Finish with chives or microgreens.

Notes

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