Brown Butter Scallops with Parmesan Risotto is an delicious dish that is perfect for a special occasion or a romantic dinner. This recipe features seared scallops and creamy risotto.
Hello, friend! Get ready to impress your loved ones with this luxurious Brown Butter Scallops with Parmesan Risotto recipe. This dish is a true culinary masterpiece that combines the delicate sweetness of seared scallops with the rich, creamy goodness of parmesan risotto.
It’s a restaurant-quality meal that you can easily create in your own kitchen. So, let’s gather our ingredients and embark on this culinary journey!
Utensils You Need:
Gather these tools to create this exquisite dish:
- Large skillet
- Medium saucepan
- Wooden spoon or spatula
- Sharp knife
- Cutting board
The Recipe
Brown Butter Scallops with Parmesan Risotto
Ingredients
For the risotto:
- 1 tablespoon olive oil
- ½ cup chopped shallot
- 1 clove garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups chicken broth, warm
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
For the scallops:
- 1 pound sea scallops, patted dry
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- In a medium saucepan, heat chicken broth over low heat and keep warm.
- In a large skillet, heat olive oil over medium heat. Add shallot and cook until softened, about 3 minutes.
- Add garlic and rice. Cook, stirring constantly, for 2 minutes, or until the rice is toasted.
- Add white wine and cook until almost absorbed, about 2 minutes.
- Add warm broth, 1/2 cup at a time, stirring constantly, until each addition is absorbed before adding more. Continue until the rice is tender but still al dente, about 20 minutes.
- Remove from heat and stir in Parmesan cheese and butter. Season with salt and pepper to taste.
- While the risotto is cooking, melt butter in a separate skillet over medium-high heat. Swirl the pan until the butter turns a light brown color and smells nutty.
- Season scallops with salt and pepper. Add to the skillet and cook for 2-3 minutes per side, or until golden brown and opaque.
- Divide the risotto between two plates and top with seared scallops.
- Garnish with chopped parsley, if desired, and serve immediately.
Notes
- Make sure to use Arborio rice for the best creamy texture.
- Do not rinse the rice before cooking.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the risotto.
- Don’t overcrowd the pan when searing the scallops, or they won’t brown properly.
Cook method: Stovetop
Season: All seasons
Alternative Ingredients:
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below:
| Ingredient | Alternative |
| Arborio rice | Carnaroli rice |
| Shallots | Onion |
| Dry white wine | Chicken or vegetable broth |
| Sea scallops | Shrimp or white fish |
What to Serve with Brown Butter Scallops Parmesan Risotto:
You can pair this delicious Brown Butter Scallops Parmesan Risotto with the following:
- A simple arugula salad with a lemon vinaigrette.
- Roasted vegetables like asparagus or Brussels sprouts.
- A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc.
Frequently Asked Questions:
Can I make the risotto ahead of time?
Risotto is best served immediately, but you can make it ahead of time up to the point of adding the cheese and butter. Reheat gently on the stovetop with additional broth, if needed, and stir in the cheese and butter just before serving.
How do I know when the risotto is done?
The risotto is done when the rice is tender but still has a slight bite, and the mixture is creamy.
Can I use pre-shredded Parmesan cheese?
Freshly grated Parmesan cheese will have the best flavor and texture for this dish.
Can I use a different type of oil for searing the scallops?
Yes, you can use a neutral oil with a high smoke point, such as grapeseed or canola oil.
How do I prevent the scallops from sticking to the pan?
Make sure the scallops are dry and the skillet is hot before adding them to the pan. Don’t overcrowd the pan and avoid moving the scallops too much while they are cooking.
