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
Units
Scale
- 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