Brown Butter Scallops with Parmesan Risotto is an elegant, restaurant-quality dish made at home. Creamy, flavorful risotto complements tender scallops seared to perfection and drizzled with nutty brown butter, creating a luxurious meal ideal for special occasions.
Why You’ll Love This Recipe
- Luxuriously creamy risotto paired with seared scallops
- Brown butter adds a rich, nutty depth of flavor
- Impressively elegant yet achievable at home
- Customizable with herbs or a side of greens
- Perfect for date nights or celebrations
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Parmesan risotto:
butter
garlic or shallot, minced
arborio rice
dry white wine
chicken or vegetable broth, warmed
grated Parmesan cheese
salt and pepper
For the scallops:
grapeseed oil or other high-heat oil
jumbo scallops, patted dry
salt
For the brown butter:
unsalted butter
Optional side:
spinach or kale
olive oil
garlic
Directions
- Make the Risotto: In a pan, melt butter and sauté garlic or shallot until fragrant. Add arborio rice and stir to coat. Pour in white wine and stir until absorbed. Gradually add broth, ½ cup at a time, stirring until the liquid is absorbed before adding more. Repeat until the rice is tender and creamy. Stir in Parmesan cheese, and season with salt and pepper.
- Sear the Scallops: Heat oil in a skillet over high heat. Season scallops with salt. Sear for 1.5–2 minutes per side until golden brown and opaque in the center. Remove from the pan.
- Make the Brown Butter: In the same skillet, reduce heat and melt butter. Cook until it turns golden brown and smells nutty, about 2–3 minutes. Remove from heat immediately.
- Optional Greens: Sauté spinach or kale in olive oil with garlic until wilted. Season with salt.
- Assemble: Plate risotto, top with scallops, and drizzle with brown butter. Serve with greens if desired.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Variations
- Add a splash of lemon juice or zest to the brown butter
- Stir in peas, mushrooms, or asparagus into the risotto
- Use pecorino cheese for a saltier, sharper flavor
- Replace scallops with shrimp or chicken if desired
Storage/Reheating
Storage: Store risotto and scallops separately in the refrigerator for up to 3 days.
Reheating: Reheat risotto slowly on the stove with a splash of broth or water. Reheat scallops briefly in a skillet to avoid overcooking.
FAQs
Can I use another rice instead of arborio?
No, arborio rice is essential for risotto’s creamy texture.
Can I substitute Parmesan?
Yes, Pecorino Romano or Grana Padano are good alternatives.
Do I need to use white wine?
You can omit it or use a splash of lemon juice for acidity.
What’s the key to searing scallops perfectly?
Ensure they’re dry and the pan is hot. Don’t overcrowd the pan.
How do I know when brown butter is ready?
It turns golden and has a nutty aroma. Watch closely to avoid burning.
Can I make this dish ahead of time?
Risotto is best fresh, but you can prep ingredients in advance.
What wine pairs well with this meal?
A crisp white wine like Sauvignon Blanc or Chardonnay complements it well.
How can I make the dish lighter?
Use less butter and cheese, and serve with extra greens.
Is this dish gluten-free?
Yes, just ensure all ingredients, especially broth, are gluten-free.
Can I freeze leftovers?
Risotto and scallops don’t freeze well; best enjoyed fresh or within 3 days.
Conclusion
Brown Butter Scallops with Parmesan Risotto is a luxurious yet attainable dish that delivers gourmet flavor with simple, quality ingredients. Whether for a romantic dinner or an elevated home-cooked meal, this recipe is sure to impress and satisfy.
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Brown Butter Scallops with Parmesan Risotto
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Italian
- Diet: Low Lactose
Description
Brown Butter Scallops with Parmesan Risotto is a luxurious and elegant dish that combines perfectly seared scallops with creamy, cheesy risotto, finished with a drizzle of nutty brown butter. Ideal for a special occasion or a romantic dinner at home.
Ingredients
- 1 tablespoon butter
- 1 clove garlic, minced, or 1 shallot, minced
- 1 cup arborio rice
- 1/2 cup white wine
- 3 cups chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon grapeseed oil
- 1 pound jumbo scallops
- 1 tablespoon olive oil
- 4 cups spinach or kale
- 1 clove garlic, minced
- 3 tablespoons butter
Instructions
- Prepare the Risotto: In a large non-stick skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic or shallot and sauté for 1-2 minutes until fragrant. Add the arborio rice and stir to coat with butter. Pour in the white wine and stir until absorbed. Gradually add the chicken broth, 1/2 cup at a time, stirring continuously until the liquid is absorbed and the rice is creamy and tender. Stir in the Parmesan cheese and season with salt and pepper to taste.
- Cook the Scallops: Heat 1 tablespoon of grapeseed oil in a non-stick skillet over high heat. Pat the scallops dry and season with salt. Place the scallops in the skillet and sear for 2-3 minutes on each side until golden brown and opaque in the center. Transfer to a plate lined with paper towels.
- Sauté the Greens: In a separate skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and sauté for 1 minute. Add the spinach or kale and cook until wilted, about 2-3 minutes.
- Make the Brown Butter: In a clean skillet, melt 3 tablespoons of butter over medium heat. Cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. Remove from heat and transfer to a heat-proof bowl.
- Assemble the Dish: Spoon the risotto onto plates, top with sautéed greens and seared scallops. Drizzle with brown butter and serve immediately.
Notes
- Ensure scallops are thoroughly dried before searing to achieve a golden crust.
- Keep the chicken broth warm while preparing the risotto to maintain a consistent cooking temperature.
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the scallops.
Nutrition
- Serving Size: 1 serving
- Calories: 411
- Sugar: 1g
- Sodium: 707mg
- Fat: 23.8g
- Saturated Fat: 9g
- Unsaturated Fat: 14.8g
- Trans Fat: 0g
- Carbohydrates: 20.7g
- Fiber: 3g
- Protein: 24.4g
- Cholesterol: 66mg