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Brown Butter Scallops

Savory Brown Butter Scallops Over Creamy Parmesan Risotto

This Brown Butter Scallops recipe features perfectly seared scallops over creamy parmesan risotto, delivering a gourmet experience that's easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 plates
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice Can substitute with Carnaroli rice.
  • 4 cups Vegetable Broth Chicken broth can be used for non-vegetarian option.
  • 0.5 cup White Wine Opt for vegetable broth if avoiding alcohol.
  • 0.5 cup Parmesan Cheese Pecorino Romano is a good alternative.
  • 2 cloves Garlic Minced for even distribution.
  • 2 cups Green Vegetables Use spinach or kale or other leafy greens.
For the Scallops
  • 1 pound Scallops Ensure dry before cooking for a golden crust.
  • 2 tablespoons Butter Ghee can be used as a dairy-free option.
  • 1 tablespoon Olive Oil Avocado oil works well too.

Equipment

  • Saucepan
  • large pot
  • Skillet

Method
 

Risotto Preparation
  1. Heat vegetable broth in a medium saucepan over low heat.
  2. In a large pot, sauté minced garlic in olive oil over medium heat for 1-2 minutes.
  3. Add Arborio rice, stirring for 2-3 minutes until lightly toasted.
  4. Pour in white wine, stirring until absorbed, about 2-3 minutes.
  5. Gradually add warm broth one ladle at a time, stirring continuously for 15-20 minutes until creamy.
Scallop Preparation
  1. Pat scallops dry and season with salt and pepper.
  2. Heat butter and olive oil in a skillet over medium-high heat.
  3. Add scallops and sear for 2-3 minutes until golden.
  4. Flip and cook for another 2-3 minutes until opaque.
Finishing Touches
  1. Remove risotto from heat and stir in grated Parmesan cheese.
  2. Serve risotto on plates, arranging scallops on top.
  3. Drizzle brown butter over the dish before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

For best results, follow tips for drying scallops and managing skillet temperature.

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