Brown Butter Scallops with Parmesan Risotto

This elegant yet approachable dish combines the nutty richness of brown butter seared scallops with the creamy depth of Parmesan risotto. It’s a restaurant-quality meal you can prepare at home with a few simple ingredients and some care in execution.

Why You’ll Love This Recipe

Brown Butter Scallops with Parmesan Risotto is the kind of meal that feels indulgent without being overly complicated. The scallops develop a golden, crisp crust from the brown butter, which enhances their natural sweetness. The risotto, slow-cooked to creamy perfection, is infused with Parmesan for a rich, savory finish. Ideal for a date night or a sophisticated dinner, this recipe is both comforting and refined.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Sea scallops, patted dry

• Unsalted butter

• Olive oil

• Arborio rice

• Shallots, finely chopped

• Garlic, minced

• Dry white wine

• Chicken or vegetable stock, warmed

• Freshly grated Parmesan cheese

• Salt and freshly ground black pepper

• Fresh parsley, chopped (optional, for garnish)

Directions

1. Prepare the Risotto: In a saucepan, warm the olive oil over medium heat. Add the chopped shallots and garlic, cooking until softened. Stir in the Arborio rice, toasting lightly for 1–2 minutes until the grains are translucent at the edges. Deglaze with white wine and stir until absorbed. Begin adding warm stock, one ladle at a time, stirring continuously and allowing each addition to absorb before the next. Continue this process until the rice is tender and creamy (about 18–20 minutes). Stir in Parmesan, season with salt and pepper to taste, and set aside, covered.

2. Sear the Scallops: Pat the scallops dry thoroughly with paper towels. Heat a large skillet over medium-high heat. Add the butter and allow it to melt and begin browning, developing a nutty aroma. Carefully place the scallops in the pan, spacing them apart. Sear for 2–3 minutes per side, or until a golden crust forms and the scallops are just opaque in the center.

3. Assemble the Dish: Spoon the Parmesan risotto onto warm plates, top with seared scallops, and drizzle with a bit of the brown butter from the pan. Garnish with chopped parsley if desired and serve immediately.

Servings and timing

This recipe yields approximately 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Lemon zest can be added to the risotto for a bright, fresh note.

• Herb butter with thyme or sage can be used in place of plain brown butter for added depth.

• Bacon or pancetta can be sautéed with the shallots for a smoky flavor twist.

• Vegetarian version: Use vegetable stock and replace scallops with seared king oyster mushrooms.

Storage/Reheating

Storage: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Scallops are best enjoyed fresh but can be refrigerated separately for up to 2 days.

Reheating: Reheat risotto gently on the stovetop with a splash of stock or water to restore its creamy texture. Scallops should be reheated briefly in a skillet over medium heat to prevent overcooking. Avoid microwaving scallops, as they can become rubbery.

FAQs

What is brown butter, and how do I know when it’s ready?

Brown butter is regular butter that’s cooked until the milk solids turn golden brown, producing a rich, nutty aroma. It’s ready when it takes on a deep golden color and smells toasted.

Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat them dry before searing to achieve a proper crust.

How do I prevent scallops from sticking to the pan?

Ensure the pan is properly heated and the scallops are thoroughly dry. A hot pan and enough fat (butter or oil) help create a non-stick surface.

What type of white wine should I use in the risotto?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Avoid sweet wines.

Can I make the risotto ahead of time?

Risotto is best served fresh, but you can partially cook it, cool it quickly, and finish cooking just before serving.

How do I get a good sear on scallops?

Pat them completely dry, don’t overcrowd the pan, and resist moving them too soon. Let them form a crust before flipping.

Can I use another type of cheese in the risotto?

Yes, but Parmesan gives the best balance of saltiness and umami. Pecorino Romano or Grana Padano are good alternatives.

Is there a substitute for Arborio rice?

Carnaroli or Vialone Nano rice are suitable substitutes. Regular long-grain rice will not yield the same creamy texture.

Can I make this dish without wine?

Yes, you can omit the wine and add a little extra stock with a squeeze of lemon for acidity.

What sides go well with this dish?

A simple arugula salad with lemon vinaigrette or steamed asparagus complements the richness of the meal.

Conclusion

Brown Butter Scallops with Parmesan Risotto offers an exquisite balance of flavor and texture, ideal for special occasions or refined weeknight meals. With its crisp-seared scallops and velvety risotto, it showcases how a few high-quality ingredients can create something truly memorable. Whether you’re new to scallop preparation or a seasoned home cook, this dish is sure to impress

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