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Brown Butter Scallops with Parmesan Risotto

  • Author: Chef Mia

Description

Perfectly seared scallops in nutty brown butter served over creamy parmesan risotto.


Ingredients

Scale

For the Crust:

  • 12 large sea scallops, patted dry
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable stock, warmed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup dry white wine
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tbsp fresh parsley, chopped

Instructions

1. Prepare the Crust:

  1. Heat stock in a saucepan and keep warm on low heat.
  2. In a separate pan, melt 1 tbsp butter with olive oil over medium heat. Add shallot and garlic, sauté until translucent.
  3. Add Arborio rice, stir to coat with butter. Toast for 2 minutes.
  4. Pour in white wine, stir until absorbed. Begin adding warm stock one ladle at a time, stirring frequently until each addition is absorbed before adding more (about 20 minutes total).
  5. When rice is al dente, stir in Parmesan cheese and season with salt and pepper. Cover and set aside.
  6. In a clean skillet, melt remaining 3 tbsp butter over medium-high heat until it turns nutty brown (about 3 minutes).
  7. Season scallops with salt and pepper. Sear in brown butter for 2 minutes per side until golden.
  8. Serve scallops over risotto, garnished with parsley and a drizzle of remaining brown butter.

Notes

You can customize the seasonings to taste.