Brown Butter Scallops with Parmesan Risotto

Name: Brown Butter Scallops with Parmesan Risotto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Healthy
Ingredients: 1 tablespoon butter; 1 minced clove garlic or 1 minced shallot (or both); 1 cup arborio rice; 1/2 cup white wine; 3 ish cups of chicken broth; 1/2 cup Parmesan cheese; 1 tablespoon grapeseed oil; 1 pound jumbo scallops; 1 tablespoon olive oil; 1 clove minced garlic; 4 cups spinach or kale; 3 tablespoons brown butter

Written by Gourmet de Paris

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April 7 2021

Written by Gourmet de Paris

what could be better than a good self-made risotto when it comes to preparing a meal for friends or family

Brown Butter Scallops with Parmesan Risotto

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

411

Author:

pinchofyum.com

This feels-like-a-fancy-restaurant meal combines the love that is a pile of creamy Parmesan risotto and seared scallops, garlic sautéed greens, and the brown butter gets drizzled all up on top of everything. Just so you can go to heaven and back again in one bite.

Image of Brown Butter Scallops with Parmesan Risotto

Ingredients

1 tablespoon butter
1 minced clove garlic or 1 minced shallot (or both)
1 cup arborio rice
1/2 cup white wine
3 ish cups of chicken broth
1/2 cup Parmesan cheese
1 tablespoon grapeseed oil
1 pound jumbo scallops
1 tablespoon olive oil
1 clove minced garlic
4 cups spinach or kale
3 tablespoons brown butter

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Directions

For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepper to taste.
For the Seared Scallops: Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.
For the Sautéed Spinach: Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.
For the Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely – when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.