Brown Butter Scallops with Parmesan Risotto
Indulge in the exquisite flavors of Brown Butter Scallops with Parmesan Risotto: A Luxurious Culinary Delight. This dish combines perfectly seared scallops, enriched by the nutty aroma of brown butter, with creamy, comforting risotto. Ideal for busy weeknights or special occasions, this recipe allows you to create an elegant dinner without spending hours in the kitchen. With its impressive presentation, delightful textures, and customizable options, it’s sure to become a beloved favorite in your home.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing/Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 pound large sea scallops
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 cup Arborio rice
- 4 cups low-sodium chicken or vegetable broth
- 2 tablespoons unsalted butter (for risotto)
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- Lemon zest and juice
- Fresh parsley
Instructions
- Pat dry the scallops and season with salt and pepper. Let rest for 5 minutes.
- In a skillet, melt butter over medium heat until golden brown and fragrant. Remove from heat.
- Heat skillet to medium-high, sear scallops for about 2 minutes on each side until golden.
- In another saucepan, melt butter, add Arborio rice and toast for 2 minutes. Gradually add warm broth, stirring frequently until creamy (about 18-20 minutes). Mix in cheese, remaining butter, salt, pepper, and parsley.
- Serve risotto topped with scallops and drizzle with brown butter.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 1g
- Sodium: 880mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 90mg