If you love rich, restaurant-worthy flavors but want to cook something unforgettable right at home, Brown Butter Scallops with Parmesan Risotto is a dish destined to wow your senses. Here, sweet, buttery pan-seared scallops meet creamy, cheesy risotto for a duo that’s both luxurious and approachable. It’s one of those plates where every bite feels special—golden, tender scallops nestled on a bed of soft arborio rice kissed with Parmesan and just a hint of wine. Perfect for a date night, impressing friends, or treating yourself after a long week, this dish turns a simple evening into a celebration.

Brown Butter Scallops with Parmesan Risotto Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Brown Butter Scallops with Parmesan Risotto is in its simplicity—every ingredient plays a pivotal role, balancing richness, tang, and texture. Grab the freshest items you can, and let each one shine in this mouthwatering meal!

Sea Scallops: Look for fresh, large sea scallops—they sear beautifully for that iconic caramelized crust.
Unsalted Butter: Browning the butter brings out deep, nutty notes that elevate both the scallops and risotto.
Olive Oil: A splash ensures everything cooks evenly and prevents burning, balancing flavor and heat.
Salt and Black Pepper: Simple seasoning draws out the natural sweetness of the scallops and enriches the risotto.
Lemon Juice: Just a tablespoon brightens the scallops, providing a beautiful pop of acidity.
Chopped Parsley: Adds fresh color and a light, herbal finish as a garnish.
Shallot: Milder than onion, shallots melt into the risotto, creating a delicate aromatic base.
Arborio Rice: This starchy, short-grain rice is essential for that classic creamy risotto texture.
Dry White Wine: Adds a subtle tang and depth that balances all the rich flavors.
Chicken or Vegetable Broth: Warm, flavorful broth is gradually stirred in, infusing every grain with savory goodness.
Parmesan Cheese: Use fresh, finely grated Parmesan for the ultimate melt-in creamy risotto.

How to Make Brown Butter Scallops with Parmesan Risotto

Step 1: Sauté and Toast the Aromatics

Begin your risotto adventure by gently heating olive oil in a large saucepan over medium heat. Add the minced shallot and sauté until softened, about 2 minutes—this builds a subtle, sweet foundation. Stir in the arborio rice and let it toast lightly for another 1 to 2 minutes, watching as the grains turn slightly translucent while soaking up all that fragrant oil.

Step 2: Build Creamy Risotto

Pour in the dry white wine, allowing it to sizzle and absorb as you stir. This not only deglazes your pan but adds an elegant zip that balances the richness. Gradually ladle in your warm broth (just 1/2 cup at a time!), stirring constantly and waiting for each addition to be nearly absorbed before the next. This slow-and-steady process, about 18 to 20 minutes, is key—the rice will grow creamy, luscious, and perfectly al dente.

Step 3: Stir in Parmesan and Butter

When the rice is creamy and just tender, fold in the grated Parmesan and a couple tablespoons of butter. Instantly, the risotto turns silkier and even more irresistible. Season with salt and pepper to taste, cover, and keep it warm while you give your full attention to those gorgeous scallops.

Step 4: Sear the Scallops in Brown Butter

While the risotto rests, prep your scallops by patting them dry—this guarantees a beautiful, crisp sear. Heat olive oil and butter in a large skillet over medium-high heat. Once the butter foams and takes on a nutty aroma, place scallops in a single layer. Let them sizzle undisturbed for about 2 to 3 minutes per side, until they’re golden outside and just opaque in the center. Remove from heat, then drizzle with lemon juice and swirl in the pan juices for that signature brown butter finish.

Step 5: Plate and Serve

To serve, spoon a generous mound of Parmesan risotto onto each plate and arrange the brown butter scallops on top. Drizzle with the lemony pan juices, shower with fresh parsley, and, if you love cheese as much as I do, add another dusting of Parmesan. Brown Butter Scallops with Parmesan Risotto is now ready to enjoy—dig in while everything’s hot and dreamy!

How to Serve Brown Butter Scallops with Parmesan Risotto

Garnishes

For a simple but elegant touch, sprinkle the finished dish with chopped parsley and a bit more Parmesan cheese. Lemon zest also works wonders, adding an aromatic, sunny burst that wakes up the flavors of both the scallops and risotto. Don’t be shy—the right garnish elevates Brown Butter Scallops with Parmesan Risotto from comforting to stunning.

Side Dishes

This dish is rich and filling on its own, but pairing it with a peppery arugula salad or simply roasted asparagus provides a fresh, crisp contrast. A glass of chilled, dry white wine is also a perfect companion, echoing the flavors in the risotto and keeping your palate refreshed. Warm crusty bread will help scoop up every speck of creamy risotto and brown butter sauce.

Creative Ways to Present

For a special twist, serve Brown Butter Scallops with Parmesan Risotto in shallow bowls or ramekins for a bistro feel. Mini portions as an appetizer or a tasting platter at parties create instant wow factor. Don’t forget a flourish of microgreens, edible flowers, or even a drizzle of good-quality olive oil for eye-catching finishing touches!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers after savoring Brown Butter Scallops with Parmesan Risotto, transfer the scallops and risotto to separate airtight containers. Scallops hold best for 1 to 2 days in the fridge, while risotto can stretch to 3 days. Keeping them apart preserves the texture of both components for later enjoyment.

Freezing

While freezing scallops can sometimes affect their tenderness, you can successfully freeze leftover risotto. Just spoon cooled risotto into a resealable freezer bag, flatten, and freeze for up to 2 months. Thaw overnight in the refrigerator for best results, but try to enjoy the scallops fresh for the most luscious texture.

Reheating

Risotto loves a gentle reheating: add a splash of broth or water and warm over medium-low heat, stirring until smooth and creamy again. Scallops are more delicate, so reheat in a skillet just until warmed through (or even enjoy them at room temperature). This keeps the flavors and textures as delightful as when first served.

FAQs

Can I make Brown Butter Scallops with Parmesan Risotto ahead of time?

The risotto can be made in advance and kept warm or reheated with a splash of liquid. The scallops are best seared just before serving for that perfect caramelized crust, though you can prep and portion everything ahead to save time.

What type Main Course

Sea scallops are the gold standard for this dish. They’re large, tender, and ideal for getting that gorgeous golden sear. Make sure to pat them very dry and avoid smaller bay scallops, which cook too quickly and won’t deliver the same luxurious feel.

Can I substitute the wine in the risotto?

Yes! If you’d rather not use wine, simply swap in extra broth plus a teaspoon of lemon juice. You’ll still achieve a lovely, bright flavor without the alcohol.

Is there a vegetarian version of Brown Butter Scallops with Parmesan Risotto?

Absolutely—swap the scallops for seared king oyster mushrooms or grilled asparagus, and use vegetable broth in the risotto. The brown butter and Parmesan still create unbelievable depth and creaminess with vegetarian ingredients.

How do I get a perfect sear on scallops?

Dry scallops well with paper towels, heat your pan until the butter foams, then add scallops without crowding the pan. Resist the urge to move them for at least 2 minutes per side for a deep, golden crust. It’s the secret to showstopping Brown Butter Scallops with Parmesan Risotto!

Final Thoughts

There’s something truly magical about the harmony between golden, brown butter–kissed scallops and a creamy, Parmesan-laden risotto. If you’re searching for a dish that tastes both elevated and comforting, Brown Butter Scallops with Parmesan Risotto will win your heart and become a favorite in your recipe rotation. Gather your ingredients, pour a glass of wine, and treat yourself to a night of restaurant-worthy cooking at home!

Brown Butter Scallops with Parmesan Risotto Recipe

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4.7 from 27 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious dining experience with this exquisite recipe for Brown Butter Scallops served over a bed of creamy Parmesan Risotto. Perfect for a special occasion or a romantic dinner at home.

Ingredients

Scale

For the Scallops:

1 pound sea scallops (patted dry)
2 tablespoons unsalted butter
1 tablespoon olive oil
Salt and black pepper to taste
1 tablespoon lemon juice
Chopped parsley for garnish

For the Risotto:

1 tablespoon olive oil
1 small shallot (minced)
1 cup arborio rice
1/2 cup dry white wine
4 cups warm chicken or vegetable broth
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and black pepper to taste

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Instructions

Prepare the Risotto: In a large saucepan, sauté shallot in olive oil until softened. Add arborio rice, cook until lightly toasted. Pour in wine, cook until absorbed. Gradually add warm broth, stirring until rice is creamy and al dente. Stir in Parmesan, butter, salt, and pepper. Keep warm.
Cook the Scallops: Heat oil and butter in a skillet. Season scallops, sear in butter until golden. Drizzle with lemon juice.
Serve: Plate scallops over risotto, garnish with parsley and Parmesan.