Dinner for 4

Lemon Butter Scallops Over Risotto

Name: Lemon Butter Scallops Over Risotto
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 14 jumbo sea scallops; 5 1/2 cups hot chicken broth; 1 cup arborio or carnaroli rice; 1/2 cup white wine; 1/3 cup grated parmesan cheese; 1 1/2 shallots; 2 1/2 cloves garlic; 2 tbsp butter; 2 tbsp minced fresh parsley (optional); salt and pepper to taste (optional); lemon wedges for serving (optional); oil; 2 tbsp unsalted butter; 2 tbsp fresh parsley; 1/2 lemon

$28.18for 445 minServes 4

Creamy mushroom Parmesan risotto is topped with lemon-butter sea scallops cooked until tender and opaque.

Lemon Butter Scallops Over Risotto with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Scallops, 1.3 lb$14.99/lb typical	1.3 lb	$19.67Typical price
	Broth, 46 oz$0.07/oz typical	46 oz	$3.20Typical price
	Wild, 6.5 oz$0.15/oz typical	6.5 oz	$0.97Typical price
	Parmesan, 1.25 oz$0.55/oz typical	1.25 oz	$0.64Typical price
	Leeks and shallots, 0.25 lb$3.49/lb typical	0.25 lb	$0.82Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.19Typical price
	Butter, 2 oz$0.40/oz typical	2 oz	$0.80Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.14Typical price
	Lemons and limes, 0.75$0.60 each typical	0.75	$0.45Typical price
Total for the servings shown		$28.18

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Wine, beer and spiritsSalt and pepperCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

45 minstart to table
Mediumdifficulty
4servings as written
$$$$typical cost tier

Italian High-protein Family Dinners

Typical price

$7.04 per serving$28.18 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

14 jumbo sea scallops
5 1/2 cups hot chicken broth
1 cup arborio or carnaroli rice
1/2 cup white wine
1/3 cup grated parmesan cheese
1 1/2 shallots
2 1/2 cloves garlic
2 tbsp butter
2 tbsp minced fresh parsley (optional)
salt and pepper to taste (optional)
lemon wedges for serving (optional)
oil
2 tbsp unsalted butter
2 tbsp fresh parsley
1/2 lemon

Steps

Warm the chicken broth in a medium saucepan over low heat.
Heat the oil in a large skillet over medium heat and cook the mushrooms, shallots, and garlic for 5 minutes.
Stir in the rice and wine, then cook until the wine is nearly absorbed.
Add the hot broth 1 cup at a time, stirring often for 22 minutes, until the rice is creamy and tender.
Stir in the Parmesan, 2 tablespoons of butter, salt, pepper, and parsley, then keep the risotto warm.
Pat the scallops dry and sear them in oil in a large skillet over medium-high heat for 2 to 3 minutes per side, until opaque and 145 F.
Melt the remaining butter with the lemon juice and parsley, then spoon it over the scallops and serve them over the risotto.

Main ingredient on sale this week? See what to make with scallops on sale.