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Brown Butter Scallops

Brown Butter Scallops: An Elegant Dinner Delight at Home

Brown Butter Scallops with Creamy Parmesan Risotto is a luxurious dish made simple for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Lunch
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scallops
  • 1 pound Jumbo Scallops Dry well before cooking for a perfect sear.
  • 4 tablespoons Unsalted Butter Essential for making brown butter.
For the Risotto
  • 1 cup Arborio Rice Key for that creamy texture.
  • 1 cup Parmesan Cheese Grated; adds a rich, salty flavor.
  • 2 cloves Garlic Minced; adds aromatic depth.
For Cooking & Flavor
  • 4 cups Vegetable Broth Can substitute with chicken broth.
  • 1 cup White Wine Adds acidity and complexity.

Equipment

  • Saucepan
  • Skillet
  • large pot

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, heat 4 cups of vegetable broth until it simmers.
  2. In a large pot, melt 2 tablespoons of unsalted butter and sauté 2 minced garlic cloves until fragrant.
  3. Stir in 1 cup of Arborio rice and toast for 2-3 minutes.
  4. Gradually add 1 cup of warm broth to the rice, stirring constantly, allowing it to absorb before each addition.
  5. In a separate skillet, melt 4 tablespoons of unsalted butter until it turns golden brown.
  6. Pat 1 pound of jumbo scallops dry, season, and sear in the brown butter for 2-3 minutes per side.
  7. Stir in 1 cup of grated Parmesan cheese into the risotto, mixing until melted.
  8. Plate a portion of risotto, top with scallops, and drizzle browned butter over the dish.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

Ensure scallops are dried before cooking for the best sear. Adjust seasonings and experiment with substitutions like shrimp as desired.

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