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Brown Butter Scallops with Parmesan Risotto

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These Brown Butter Scallops with Parmesan Risotto dish are so luscious, creamy, and totally satisfying! Perfect for a date night at home!

Ingredients

Units Scale

For the Scallops:

  • 1/2 lb Dry Sea Scallops (about 12 large sized)
  • Pinch of Sea Salt
  • Pinch of Pepper
  • 2–3 Tbs EVOO (extra virgin olive oil)
  • 2 Tbs softened grass fed salted Butter (I prefer Kerrygold brand)
  • Fresh Chopped Parsley for garnish if desired

For the Risotto:

  • 2 Tbs EVOO (extra virgin olive oil)
  • 2 Tbs finely chopped Shallots
  • 1 clove minced Garlic
  • 1 cup Arborio or Carnaroli Rice
  • 1/2 cup Dry White Cooking Wine
  • 2 cups heated Vegetable Stock
  • 1 tsp Sea Salt
  • 1/2 tsp Pepper
  • 2 Tbs softened grass fed salted Butter
  • 1/4 cup Grated Parmesan Cheese

Instructions

  1. Pull side muscle off scallops if needed, rinse Scallops and pat dry (make sure they are dry before putting in the pan so they don’t stick)
  2. Sprinkle Salt and Pepper over both sides of Scallops
  3. Add EVOO to a Cast Iron Skillet to lightly coat the bottom (I prefer cast iron because the heat distributes evenly)
  4. Heat over med-high heat until oil shimmers
  5. Place Scallops in skillet and cook 3-4 minutes until golden brown (don’t move them or fuss with them until ready to flip)
  6. Using a thin spatula or tongs gently turn the Scallops over
  7. Add Butter to skillet, when it starts to melt spoon the butter over the Scallops cooking them approximately 3-4 minutes until golden brown
  8. Set pan aside and start the Risotto
  9. Preheat EVOO in a medium saucepan over medium heat
  10. When oil gets warm, add shallots and saute until golden color (approximately 2 minutes)
  11. Add Garlic and saute 1 minute
  12. Add Rice and stir for 1-2 minutes until toasted
  13. Add White Wine and cook until Wine is reduced or evaporated
  14. Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
  15. When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
  16. Add in Salt, and Pepper to Rice and stir
  17. Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
  18. Taste and add more Salt/Pepper if needed
  19. Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Butter and Parmesan Cheese.
  20. Turn off heat and stir quickly until creamy in texture.
  21. Sprinkle a bit of Parmesan on top
  22. Add Scallops and serve immediately
  23. Enjoy!
  24. Notes:
  25. Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
  26. It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
  27. If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.

Find it online: https://tastefulventure.com/scallops-parmesan-risotto/

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