Brown Butter Scallops with Parmesan Risotto

Indulge your taste buds with the luxurious combination of brown butter scallops and creamy Parmesan risotto—a dish that embodies sophistication and comfort in every bite. This exquisite recipe not only highlights the delicate sweetness of perfectly seared scallops but also showcases the rich, nutty flavor of brown butter, creating a symphony of tastes that tantalizes the palate. Paired with velvety risotto, infused with the savory notes of Parmesan cheese, this dish is perfect for special occasions or an elevated weeknight dinner.

Brown Butter Scallops with Parmesan Risotto

Savor the delightful flavors of Brown Butter Scallops with Parmesan Risotto! This luxurious dish features perfectly seared scallops drizzled with rich, nutty brown butter, paired with creamy risotto that melts in your mouth. Perfect for special occasions or an elevated weeknight dinner, it's both sophisticated and comforting. Discover the secrets to achieving that gourmet touch right at home! #Scallops #Risotto #HomeCooking #Foodie #Gourmet #DinnerInspo #SeafoodLovers #IndulgeYourTastebuds

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Ingredients

For the Brown Butter Scallops:

1 lb large sea scallops, patted dry

4 tablespoons unsalted butter

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon fresh lemon juice

Fresh parsley, chopped (for garnish)

For the Parmesan Risotto:

1 cup Arborio rice

4 cups chicken or vegetable broth

1 cup dry white wine

1 small onion, finely chopped

2 cloves garlic, minced

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

Salt and pepper to taste

Fresh basil or parsley, chopped (for garnish)

Instructions

Prepare the Risotto:

- In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer over low heat. Keep it warm while you cook the risotto.

- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

- Add the Arborio rice to the skillet, stirring to coat the grains with butter. Toast the rice for about 2-3 minutes until the edges look transparent.

- Pour in the white wine and cook until it’s mostly absorbed, stirring constantly.

- Gradually add the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.

- Once the rice is cooked, stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and pepper to taste. Keep warm while you prepare the scallops.

Cook the Scallops:

- In a large skillet, heat the olive oil over medium-high heat. Pat the scallops dry with paper towels and season with salt and pepper.

- Carefully place the scallops in the skillet, ensuring they are not overcrowded. Sear for about 2-3 minutes on one side until golden brown and a crust forms.

- Flip the scallops and add the butter. Allow the butter to brown and foam, basting the scallops for an additional 2-3 minutes. The scallops should be opaque and firm.

- Remove from heat and drizzle with fresh lemon juice and sprinkle with chopped parsley.

Serve:

- Plate a generous scoop of the Parmesan risotto and top with the brown butter scallops. Drizzle any remaining browned butter from the skillet over the dish. Garnish with additional parsley or basil if desired.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4