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Brown Butter Scallops with Parmesan Risotto

PARMESAN RISOTTO:

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

SEARED SCALLOPS:

1 tablespoon grapeseed oil

1 pound jumbo scallops

SAUTEED SPINACH OR KALE:

1 tablespoon olive oil

1 clove minced garlic

4 cups spinach or kale

BROWN BUTTER:

3 tablespoons butter


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 + pepp 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.


Total time: 30 min




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