Description

This Brown Butter Scallops with Parmesan Risotto is a luxurious and elegant dish perfect for special occasions. The tender, seared scallops, creamy Parmesan risotto, and sautéed greens are all topped with a rich, nutty brown butter sauce, making it a crowd-pleaser for any festive dinner or romantic date night.

Ingredients

Ingredients:

For the Parmesan Risotto:

1 tablespoon butter

1 minced garlic clove or 1 minced shallot (or both)

1 cup Arborio rice

1/2 cup white wine

3 cups chicken broth (more if needed)

1/2 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

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Instructions

Instructions:

For the Risotto:
In a large skillet over medium heat, melt butter and sauté garlic/shallot for 1-2 minutes. Add Arborio rice and stir to coat with butter. Add wine and let it reduce for a minute. Gradually add chicken broth, stirring after each addition, until rice is creamy (20 minutes). Stir in Parmesan and season with salt and pepper.
For the Seared Scallops:
Heat grapeseed oil in a skillet over medium-high heat. Pat scallops dry, season with salt, and sear for 2-3 minutes per side until golden brown and opaque inside. Remove from skillet.
For the Sautéed Greens:
Heat olive oil in a skillet, sauté garlic for 1 minute, then add spinach or kale until wilted.
For the Brown Butter:
In a clean skillet, melt butter over medium heat. Once golden and foamy, remove from heat and transfer to a bowl.
Assemble:
Drizzle brown butter over risotto, scallops, and greens. Serve warm.

Notes

Leftovers can be stored in an airtight container for up to 2 days, though scallops may not reheat well.

You can make the risotto ahead and reheat with additional broth to loosen.

To make the dish vegetarian, swap scallops for sautéed mushrooms.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Searing, Sautéing
Cuisine: Italian-American