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
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.
Notes
- Ensure scallops are dry for a good sear.
- Use vegetable broth for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg
