Description
Brown butter scallops and parmesan risotto is an elegant dish that combines the rich, nutty flavor of brown butter with creamy risotto and perfectly seared scallops.
Ingredients
- Fresh sea scallops: 12 large scallops
- Unsalted butter: 4 tablespoons, divided
- Garlic: 2 cloves, minced
- Shallots: 1 medium, finely chopped
- Arborio rice: 1 cup
- Chicken broth: 4 cups, preferably low-sodium
- White wine: 1/2 cup, such as Sauvignon Blanc
- Parmesan cheese: 1 cup, grated
- Fresh herbs: Such as parsley or chives for garnish
- Salt and black pepper: To taste
- Olive oil: 1 tablespoon for cooking the scallops
Instructions
- Prepare the risotto base by heating chicken broth in a saucepan over low heat.
- Melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil in a large skillet over medium heat.
- Add finely chopped shallots and minced garlic to the skillet and sauté for about 2 minutes.
- Add 1 cup of Arborio rice to the skillet and stir well, cooking for 1-2 minutes until slightly translucent.
- Pat the scallops dry and season with salt and black pepper.
- In a separate skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat.
- Add the scallops in a single layer and cook for 2-3 minutes on each side until golden brown.
- Remove the scallops and set aside.
- In the skillet where the scallops were cooked, reduce heat and add the remaining 2 tablespoons of unsalted butter to brown it.
- Return to the risotto, pour in 1/2 cup of white wine, and stir until mostly absorbed.
- Gradually add warm chicken broth, one ladle at a time, stirring frequently for about 18-20 minutes.
- Stir in 1 cup of grated Parmesan cheese and season with salt and black pepper to taste.
- Plate the risotto and top with scallops, drizzling with brown butter.
Notes
- Use fresh sea scallops for the best flavor.
- Stir the risotto frequently but not excessively to avoid breaking the grains.
- Adjust seasoning with salt and pepper as needed.
- Consider adding seasonal vegetables for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: brown butter, scallops, parmesan, risotto, seafood, Italian cuisine