Luxurious Brown Butter Scallops with Creamy Risotto
A deliciously decadent dish combining perfectly seared scallops infused with brown butter served over creamy risotto.
Ingredients
For the Scallops
- 1 pound fresh scallops, patted dry Look for large, dry scallops for best results
- 4 tablespoons unsalted butter Butter should be heated until browned
- to taste Salt and pepper Adjust seasoning to preference
- for drizzling Fresh lemon juice Adds brightness to the dish
For the Creamy Risotto
- 1 cup Arborio rice Essential for creamy risotto
- 4 cups low-sodium vegetable broth (or chicken broth) Used for cooking the rice
- 1 small onion, finely chopped Adds flavor to the risotto base
- 2 cloves garlic, minced For added aroma and flavor
- 1 cup dry white wine Can substitute with more broth for a non-alcoholic version
- ½ cup grated Parmesan cheese Adds creaminess and depth
- 2 tablespoons olive oil For cooking the onion
- 1 tablespoon fresh parsley, chopped For garnish
Instructions
Preparation of Risotto
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Stir in the Arborio rice, ensuring it is coated with the oil and onion mixture. Cook for about 1-2 minutes until slightly toasted.
- Pour in the white wine and let it simmer until mostly absorbed, about 2-3 minutes.
- Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, about 15-20 minutes.
- Once the rice is al dente and creamy, stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Cooking the Scallops
- While the risotto is cooking, heat 4 tablespoons of butter in a skillet over medium-high heat until it starts to brown, creating a nutty aroma.
- Add the scallops and cook for about 2-3 minutes on each side until golden brown. Season with salt and pepper.
Plating
- Once the scallops are done, serve them over a generous scoop of risotto and drizzle with fresh lemon juice.
- Garnish with chopped parsley for an attractive finish.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For reheating, add a splash of broth or water to restore creaminess. Freeze unprepared risotto for up to a month.