Description
Brown Butter Scallops with Parmesan Risotto is a luxurious yet approachable dish that combines perfectly seared scallops with creamy, nutty risotto. Each bite offers a delightful contrast of textures and flavors, making it an ideal choice for special occasions or cozy dinners at home. Impress your guests or treat yourself to this elegant meal that’s easier to prepare than you might think.
Ingredients
Scale
- 1 pound fresh sea scallops
- 2 tablespoons unsalted butter
- 1 cup Arborio rice
- 4 cups chicken broth (homemade or store-bought)
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping the shallots and mincing the garlic.
- Heat olive oil in a skillet over medium-high heat. Pat scallops dry, season with salt and pepper, then sear for 2-3 minutes until golden brown.
- Flip scallops gently, add butter, and swirl the pan until the butter turns nutty brown.
- In another pot, heat chicken broth without boiling. Sauté shallots in olive oil until translucent, then stir in Arborio rice for about two minutes.
- Pour in white wine and let it absorb before gradually adding broth one ladle at a time while stirring continuously (about 18-20 minutes).
- Stir in grated Parmesan until melted and creamy. Season with salt and pepper before serving alongside the scallops.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Searing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 560
- Sugar: 2g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg