This Brown Butter Scallops with Parmesan Risotto is the epitome of an elegant, luxurious dish. With perfectly seared scallops paired with creamy, decadent Parmesan risotto and sautéed greens, all finished with a rich, nutty brown butter sauce, this dish will elevate any special occasion. Whether you're cooking for a romantic date night or preparing a festive holiday dinner, this recipe is sure to impress.

Why You’ll Love This Recipe

This dish combines a variety of textures and flavors that are nothing short of divine. The creamy, cheesy risotto provides a comforting base for the perfectly seared scallops, which offer a slight crisp on the outside while staying tender and juicy on the inside. The addition of sautéed spinach or kale adds a burst of freshness, balancing out the richness of the brown butter. It’s the perfect marriage of luxury and comfort, and it’s surprisingly easy to prepare for an elegant meal at home.

Ingredients

For the Parmesan Risotto:

1 tablespoon butter
1 minced garlic clove or 1 minced shallot (or both)
1 cup Arborio rice
½ cup white wine
3 cups chicken broth (more if needed)
½ cup Parmesan cheese, grated

For the Seared Scallops:

1 tablespoon grapeseed oil
1 pound jumbo scallops

For the Sautéed Spinach or Kale:

1 tablespoon olive oil
1 minced garlic clove
4 cups spinach or kale, chopped

For the Brown Butter:

3 tablespoons butter

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Risotto:

In a large non-stick skillet over medium heat, melt 1 tablespoon butter. Add the minced garlic (or shallot) and sauté for 1-2 minutes, until soft and fragrant.
Add the Arborio rice to the skillet, stirring to coat the rice with butter.
Pour in the white wine, allowing it to sizzle and reduce for about a minute.
Gradually add the chicken broth, ½ cup at a time, stirring after each addition and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and tender, which should take about 20 minutes.
Stir in the grated Parmesan cheese, then season with salt and pepper to taste.

For the Seared Scallops:

Heat grapeseed oil in a non-stick skillet over medium-high heat.
Pat the scallops very dry with paper towels (this helps to achieve a golden sear). Sprinkle the scallops with salt and add them to the hot pan. They should sizzle immediately.
Let the scallops sear for 2-3 minutes without moving them, until a golden-brown crust forms. Flip the scallops and cook for an additional 2-3 minutes, until the inside is opaque.
Remove the scallops from the pan and place them on a paper towel-lined plate to absorb excess oil.

For the Sautéed Spinach or Kale:

Heat olive oil in a skillet over medium-low heat.
Add the minced garlic and sauté for 1 minute, then add the spinach or kale. Stir until wilted and tender.

For the Brown Butter:

In a clean skillet, melt 3 tablespoons of butter over medium heat. Stir it occasionally as it melts. Once it begins to foam and turn golden, remove it from the heat and transfer to a heatproof bowl to cool slightly.
Drizzle the brown butter over the risotto, scallops, and sautéed greens.

Servings and Timing

Servings: 3-4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Vegetarian Version: Skip the scallops and substitute with sautéed mushrooms for a hearty, umami-packed alternative.
Add a Protein: If you’d like to make this a more substantial meal, you can add shrimp, lobster, or even chicken breasts in place of scallops.
Spices: Add a pinch of red pepper flakes or freshly ground black pepper for a touch of heat.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Note that the scallops may not reheat as well, so it’s best to enjoy them fresh.
Reheating: To reheat, gently warm the risotto and sautéed greens in a skillet over medium heat, adding a splash of chicken broth to loosen the risotto. The scallops can be warmed in a pan over low heat, but avoid overcooking them.

FAQs

How do I get a perfect sear on my scallops?

Pat the scallops dry with paper towels before cooking to ensure they sear properly. Make sure your pan is hot and avoid moving the scallops once they’re placed in the pan.

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops, but make sure they’re thoroughly thawed and patted dry before searing.

How can I make the risotto creamier?

For an extra creamy texture, stir in more Parmesan cheese or a tablespoon of mascarpone cheese at the end of cooking.

Can I make the risotto ahead of time?

Risotto is best served fresh, but you can prepare it ahead and reheat it by adding more broth or water to loosen it up.

Can I substitute the chicken broth with vegetable broth?

Yes, you can substitute the chicken broth with vegetable broth for a vegetarian-friendly version of the dish.

What type of white wine should I use for the risotto?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for the risotto.

What should I serve this dish with?

This dish pairs beautifully with a light salad or roasted vegetables, like asparagus or Brussels sprouts.

How do I know when the scallops are cooked?

Scallops are cooked when they are opaque in the center and have a golden crust on the outside.

Can I use a different green besides spinach or kale?

Yes, you can use arugula, Swiss chard, or any leafy green of your choice.

How long do I need to cook the scallops?

Each side of the scallops should be seared for 2-3 minutes, depending on their size. They’re done when they’re golden on the outside and opaque on the inside.

Conclusion

Brown Butter Scallops with Parmesan Risotto is a stunning dish that brings together rich flavors and beautiful textures. Whether you're making it for a romantic dinner or a special occasion, this recipe is sure to impress. With its perfectly seared scallops, creamy risotto, and savory sautéed greens, finished off with a decadent brown butter drizzle, every bite is pure luxury. Give it a try and treat yourself to an elegant, restaurant-quality meal at home.