Brown Butter Scallops with Parmesan Risotto
This dish features perfectly seared scallops served over a creamy 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.