Description
Indulge in the culinary elegance of Brown Butter Scallops with Parmesan Risotto, a dish that transforms any meal into a luxurious dining experience. The nutty richness of brown butter beautifully enhances tender, seared scallops while the creamy Parmesan risotto offers a comforting balance. This recipe is perfect for special occasions or an upscale weeknight dinner, making it easy to impress guests or treat yourself to gourmet goodness at home. With simple ingredients and straightforward steps, you can create a restaurant-quality dish that’s both satisfying and delightful.
Ingredients
Scale
- 1 pound large sea scallops
- ½ teaspoon sea salt, plus more for seasoning scallops
- ¼ teaspoon freshly ground black pepper
- 1 cup Arborio rice
- 4 cups low-sodium chicken or vegetable broth, kept warm
- 2 tablespoons unsalted butter (for risotto)
- ¼ cup freshly grated Parmigiano-Reggiano, plus more for finishing
- Pinch of salt and pepper for risotto seasoning
- 4 tablespoons unsalted butter (for brown butter)
- 2 teaspoons fresh lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the scallops dry and season with salt and pepper; let rest for 5 minutes.
- In a skillet, melt 4 tablespoons of unsalted butter over medium heat. Cook until it turns amber and nutty, then remove from heat.
- Sear the scallops in the brown butter for about 2 minutes per side until golden brown; drizzle with lemon juice and zest before plating.
- In another saucepan, melt 2 tablespoons of butter and toast Arborio rice for 2 minutes. Gradually add warm broth one ladle at a time, stirring for about 18–20 minutes until creamy and al dente.
- Stir in Parmigiano-Reggiano, remaining butter, seasoning, and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Searing, Cooking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup risotto with 3 scallops
- Calories: 490
- Sugar: 1g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 65mg