Description

Brown butter scallops with parmesan risotto is an exquisite dish that combines the rich, nutty flavors of perfectly seared scallops with a creamy, satisfying risotto. This elegant meal is not only impressive but surprisingly easy to prepare, making it perfect for romantic dinners or special occasions. Indulge your taste buds while filling your kitchen with delightful aromas that will transport you to a gourmet restaurant.

Ingredients

Scale

1 lb fresh sea scallops
4 tbsp unsalted butter
1 cup Arborio rice
½ cup white wine
4 cups chicken broth (warm)
½ cup freshly grated parmesan cheese
2 shallots (finely chopped)
Fresh parsley (for garnish)
Zest of 1 lemon
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

In a large saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add chopped shallots and cook until translucent.
Stir in Arborio rice, toasting for about 2 minutes.
Add white wine and stir until absorbed.
Gradually add warm chicken broth one ladle at a time, stirring frequently until absorbed; this takes about 18-20 minutes.
Once creamy, stir in parmesan cheese, salt, and pepper.
Pat dry scallops and season with salt and pepper.
In another skillet, melt the remaining butter until browned. Sear scallops for 2-3 minutes on each side until golden brown.
Serve scallops atop risotto, garnished with parsley and lemon zest.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Searing/Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 plate (approx. 400g)
Calories: 550
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg