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–+ servings

Brown Butter Scallops with Parmesan Risotto

A luxurious dish featuring seared scallops in brown butter served over creamy Parmesan risotto.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Seafood
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

For the Brown Butter Scallops
  • 1 lb scallops fresh, dry-packed
  • 4 tbsp unsalted butter for browning
  • 1 tbsp olive oil
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
  • 1 tbsp fresh parsley chopped, for garnish
For the Parmesan Risotto
  • 1 cup arborio rice
  • 4 cups chicken broth low sodium, heated
  • 1 cup dry white wine such as Sauvignon Blanc
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup Parmesan cheese grated
  • 2 tbsp unsalted butter for finishing
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste

Method
 

Prepare the Risotto
  1. In a saucepan, heat the chicken broth over low heat.
  2. In a separate skillet, heat 2 tablespoons of olive oil over medium heat.
  3. Add the chopped onion and cook until translucent, about 5 minutes.
  4. Stir in the garlic and arborio rice, cooking for another 2 minutes.
  5. Pour in the white wine and stir until absorbed.
  6. Add the warm chicken broth, one ladle at a time, stirring frequently until absorbed before adding more.
  7. Continue until the rice is creamy and al dente, about 18-20 minutes.
  8. Stir in the Parmesan cheese and remaining butter, season with salt and pepper, and keep warm.
Cook the Scallops
  1. Pat the scallops dry with paper towels and season with salt and pepper.
  2. In a skillet, melt the butter over medium-high heat until it starts to brown.
  3. Add the olive oil and immediately add the scallops, cooking for 2-3 minutes on each side until golden brown.
  4. Remove the scallops from the skillet and set aside.
  5. Pour the brown butter over the scallops and garnish with fresh parsley.
Serve
  1. Plate the creamy Parmesan risotto and top with the brown butter scallops.
  2. Garnish with additional parsley and serve immediately.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 30gFat: 30gSaturated Fat: 15gFiber: 2gSugar: 2g

Notes

For best results, use dry-packed scallops and serve immediately after cooking for optimal texture.

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