Shrimp and Scallop Topped Lemon Risotto
Prep time
Cook time
Total time
A bright, sunny seafood dish brimming with fresh lemon flavor!
Recipe type: Seafood
Cuisine: Italian
Serves: 4 - 6 servings
  • For the Lemon Risotto
  • 3 Tablespoons Olive Oil
  • 1 Shallot, minced
  • 1 cup Arborio Rice
  • ½ cup Dry White Wine
  • 4 cups Chicken Broth
  • 3 Tablespoons, Italian Flat Leaf Parsley, finely chopped
  • Juice and zest of 1 Lemon
  • ½ cup shredded Parmesan Cheese
  • Salt & Pepper, to taste.
  • For the Shrimp and Scallops
  • 4 Sea Scallops
  • 10 Large Shrimp, peeled and deveined
  • Tony Cachere's Original Creole Seasoning
  • ½ cup Shallots, minced
  • 3 Tablespoons Olive Oil
  • ½ cup Dry White Wine
  • Vom Fass Lemon Extra Virgin Olive Oil
  1. For the Lemon Risotto
  2. In a large skillet, warm olive oil and sauté shallots.
  3. When shallots soften, stir in Arborio rice
  4. Continue stirring until rice begins to brown.
  5. Stir in white wine and cook until most of it has evaporated.
  6. Add chicken broth in 1 cup increments, stirring frequently, until most of the liquid is absorbed, before adding the next cup.
  7. When most of the broth is absorbed, stir in parsley, lemon juice, lemon zest, shredded cheese, and salt & pepper, to taste.
  8. For the Shrimp and Scallops
  9. Sprinkle scallops and shrimp with Tony Chacere's seasoning and set aside.
  10. In a medium skillet, over medium-high heat, warm olive oil.
  11. Then sauté shallots until transparent.
  12. Add the shrimp and scallops to the pan, turn after 3 – 4 minutes.
  13. Cook for another 3 – 4 minutes.
  14. Pour in wine to deglaze the pan.
  15. Place shrimp and scallops on top of Lemon Risotto, and drizzle each one with Vom Fass Lemon Extra Virgin Olive Oil.
Recipe by Create Amazing Meals at