Brown Butter Scallops with Parmesan Risotto is a delightful dish that combines the rich, nutty flavors of brown butter with perfectly seared scallops and creamy, cheesy risotto. This elegant meal is not only visually stunning but also offers a delightful contrast between the crispy exterior of the scallops and the luscious texture of the risotto. With its sophisticated flavor profile and restaurant-quality presentation, this dish is perfect for date nights, special occasions, or whenever you want to impress your guests.
Why You Will Love This Recipe
You will absolutely love this recipe for its incredible depth of flavor and ease of preparation. The brown butter amplifies the natural sweetness of the scallops, while the Parmesan risotto provides a comforting base that balances the dish perfectly. It’s a quick recipe suitable for weeknight dinners yet elegant enough for entertaining. Plus, it fits well into a balanced diet, thanks to the lean protein from the scallops and the wholesome ingredients in the risotto. Cooking this dish not only fills your kitchen with delicious aromas but also nourishes the soul, making it a favorite among many home cooks.
Tips and Tricks
- Use high-quality scallops: Opt for dry scallops rather than wet scallops for a better sear and flavor.
- Pat them dry: Before cooking, make sure to pat the scallops dry with paper towels. This helps achieve a nice golden crust.
- Invest in a good pan: A heavy skillet, preferably cast iron or stainless steel, retains heat well and gives the scallops a great sear.
- Keep stirring the risotto: Stirring helps release the starch from the rice, giving you that creamy texture.
- Use homemade broth: If possible, use homemade chicken or vegetable broth for the risotto; it elevates the flavor significantly.
Make Ahead Tips
To streamline the cooking process, you can prepare the risotto base ahead of time. Cook it until it’s just done, then cool it quickly and store it in an airtight container in the fridge for up to 2 days. When you’re ready to serve, gently reheat it on the stove, adding a bit more broth to loosen it up. The scallops are best cooked fresh, so leave them for the last minute to ensure they are perfectly seared.
Recipe Variations
- Herb-infused risotto: Add fresh herbs like thyme or parsley to the risotto for an added flavor boost.
- Different proteins: Swap scallops for shrimp or even chicken breast, adjusting cooking times as needed.
- Vegetarian option: Replace scallops with sautéed mushrooms or grilled asparagus for a delightful vegetarian dish.
- Spice it up: Add a pinch of red pepper flakes to the brown butter for a hint of heat.
How to Serve
To serve Brown Butter Scallops with Parmesan Risotto, plate a generous scoop of risotto in the center of the plate, then top with 3-4 seared scallops. Drizzle the brown butter sauce over the scallops, and garnish with freshly chopped parsley and a sprinkle of grated Parmesan. For an elegant touch, add a lemon wedge on the side for squeezing over the dish just before eating.
Pairing Suggestions
Pair this dish with a crisp white wine like Sauvignon Blanc or a buttery Chardonnay to complement the richness of the scallops and risotto. For a non-alcoholic option, consider a sparkling water with a splash of lemon. As for side dishes, a simple arugula salad with a lemon vinaigrette or roasted asparagus would work beautifully. For dessert, a light lemon sorbet or panna cotta would be the perfect ending.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the scallops are best enjoyed fresh, as reheating can make them tough. If you must store them, reheat gently in a skillet over low heat, adding a splash of broth to keep them moist. The risotto can be reheated in a saucepan over low heat, adding a bit of broth or water to loosen it up.
Equipment Needed
- Cast iron skillet or heavy stainless-steel skillet for searing scallops
- Medium saucepan for cooking risotto
- Wooden spoon for stirring
- Ladle for adding broth
- Measuring cups and spoons
Dietary Adaptations
To make this dish dairy-free, substitute the Parmesan with nutritional yeast or a dairy-free cheese alternative. For a gluten-free version, ensure that the broth used is gluten-free. If you are looking for a low-carb option, consider using cauliflower rice instead of arborio rice for the risotto.
Seasonal Adaptations
In spring, you can incorporate fresh peas or asparagus into the risotto for a vibrant touch. In the summer, try adding fresh tomatoes or basil for a Mediterranean twist. During the fall and winter months, using roasted butternut squash or pumpkin puree can add a warm, seasonal flavor.
Recipe FAQs
What type of scallops should I use?
Opt for dry scallops, as they are more flavorful and sear better than wet scallops.
Can I use other types of rice for risotto?
While arborio rice is traditional, you can use other short-grain rices, but the texture may vary.
How do I know when scallops are done cooking?
Scallops should be opaque in the center and have a golden-brown crust on the outside. They usually take about 2-3 minutes per side.
Can I make the risotto ahead of time?
Yes, you can prepare the risotto ahead and reheat it when ready to serve.
How To Make Brown Butter Scallops with Parmesan Risotto
Brown Butter Scallops with Parmesan Risotto
Brown Butter Scallops with Parmesan Risotto is a delightful dish that combines the rich, nutty flavors of brown butter with perfectly seared scallops and creamy, cheesy risotto.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 pound scallops
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the broth: In a saucepan, heat the broth over low heat to keep it warm throughout the cooking process.
- Cook the risotto: In a separate medium saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the Arborio rice and toast for 1-2 minutes until slightly translucent.
- Add wine: Pour in the white wine and stir until absorbed by the rice.
- Add broth gradually: Begin adding the warm broth, one ladle at a time, stirring constantly until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes until the rice is al dente and creamy.
- Finish the risotto: Stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and pepper to taste.
- Sear the scallops: Pat the scallops dry with paper towels and season with salt and pepper. In a cast iron skillet, heat a tablespoon of butter over medium-high heat. Add the scallops, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet.
- Make the brown butter: In the same skillet, let the remaining butter cook for another minute until it turns a golden brown and has a nutty aroma. Be careful not to burn it.
- Plate the dish: Serve risotto topped with scallops, drizzled with brown butter, and garnished with fresh parsley and lemon wedges.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 673Total Fat 31gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 17gCholesterol 199mgSodium 1323mgCarbohydrates 25gFiber 0gSugar 1gProtein 61g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Brown Butter Scallops with Parmesan Risotto is a dish that combines elegance with comfort, making it a perfect choice for any occasion. With its rich flavors and stunning presentation, it’s sure to impress anyone who takes a seat at your table. Don’t hesitate to experiment with variations and adapt it to your preferences. Happy cooking!
