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:
- Heat stock in a saucepan and keep warm on low heat.
- In a separate pan, melt 1 tbsp butter with olive oil over medium heat. Add shallot and garlic, sauté until translucent.
- Add Arborio rice, stir to coat with butter. Toast for 2 minutes.
- 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).
- When rice is al dente, stir in Parmesan cheese and season with salt and pepper. Cover and set aside.
- In a clean skillet, melt remaining 3 tbsp butter over medium-high heat until it turns nutty brown (about 3 minutes).
- Season scallops with salt and pepper. Sear in brown butter for 2 minutes per side until golden.
- Serve scallops over risotto, garnished with parsley and a drizzle of remaining brown butter.
Notes
You can customize the seasonings to taste.