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Brown Butter Scallops with Parmesan Risotto

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Elegant and rich, Brown Butter Scallops with Parmesan Risotto pairs perfectly seared scallops in nutty brown butter with creamy, cheesy risotto for a restaurant-quality meal at home.

Ingredients

Scale
  • 1 lb sea scallops, patted dry
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup Arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth, kept warm
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter (for risotto)
  • 2 tbsp fresh parsley, chopped (optional garnish)

Instructions

  1. Heat olive oil and 2 tbsp butter in a skillet over medium-high heat until butter begins to brown and smells nutty.
  2. Season scallops with salt and pepper. Add to skillet and sear for 2-3 minutes on each side until golden and cooked through. Remove and set aside.
  3. In a saucepan, melt 2 tbsp butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute.
  4. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
  5. Pour in wine and stir until absorbed.
  6. Add warm broth one ladle at a time, stirring frequently, allowing each addition to absorb before adding more. Continue until rice is creamy and al dente, about 20 minutes.
  7. Stir in Parmesan cheese and season to taste with salt and pepper.
  8. Serve risotto topped with seared scallops and garnish with parsley if desired.

Notes

  • Dry scallops thoroughly to get a perfect sear.
  • Use freshly grated Parmesan for the best flavor and texture.
  • Vegetable broth can be used to make the dish pescatarian-friendly.

Nutrition

Keywords: brown butter scallops, parmesan risotto, scallop recipe, seafood risotto, elegant dinner

Find it online: https://recipesfoodeasy.com/brown-butter-scallops-with-parmesan-risotto/