Brown Butter Scallops with Parmesan Risotto

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

I used to be so intimidated by the thought of making risotto. I always just thought in my head it was a complicated dish that should just be left to a chef at a restaurant to cook.

But honestly after I made this at home the first time, I realized it wasn’t that hard at all. In fact I enjoy it so much I’ve made several other risotto recipes.

More Risotto Recipes

• Lemon Asparagus Risotto
• Porcini Risotto with Truffle Oil
• Broccoli Gorgonzola Risotto
• Apple Bacon and Gorgonzola Risotto
• Butternut Squash and Sage Risotto
• Fennel Mushrooms Lemon and Mint Risotto
• Easy Shrimp Risotto with Peas

Ingredients

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

How to Make Brown Butter Scallops

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.

Now you can set the scallops aside and start making the risotto.

How to Make Parmesan Risotto

My advise is to have everything chopped, measured and prepped before starting because you cannot leave the Risotto once it starts cooking. Seriously though, there’s a whole lot of love that goes into making Risotto and you don’t want to mess it up by leaving your pot unstirred and having a burned dinner.

1. Preheat EVOO in a medium saucepan over medium heat.
2. When oil gets warm, add shallots and saute until golden color (approximately 2 minutes).
3. Add Garlic and sauté 1 minute.
4. Add Rice and stir for 1-2 minutes until toasted.
5. Add White Wine and cook until Wine is reduced or evaporated.
6. Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below).
7. When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock.
8. Add in Salt, and Pepper to Rice and stir.
9. Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes).
10. Taste and add more Salt/Pepper if needed.
11. 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.
12. Turn off heat and stir quickly until creamy in texture.
13. Sprinkle a bit of Parmesan on top.
14. Add Scallops and serve immediately.

Tips for Making Brown Butter Scallops with Risotto

• 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.
• It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
• 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.
• The best way to determine if your risotto is done is by tasting it. Taste the rice a few times during the last 5 minutes of cooking time. When you are 1 minute before reaching the right bite “al dente”, meaning rice should be tender but still firm to the bite, that’s when you add the Butter and Parmesan Cheese.. This will make it nice and creamy.

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up.

Cheers!

More Seafood Recipes

• Instant Pot Shrimp Boil
• The Best Broiled Lobster Tail
• Creamy Tuscan Salmon
• Blackened Tuna Steaks
• Air Fryer Keto Crab Cakes
• Blackened Shrimp Cobb Salad
• Greek Sheet Pan Salmon Dinner
• Low Carb Tuna Cakes
• Easy Brown Butter Scallops

*This post first appeared on Tastefulventure on February 2018 and has recently been updated with new information and media to benefit the reader.

Brown Butter Scallops with Parmesan Risotto

Sara

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

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine Italian

Servings 3

Calories 672 kcal

Ingredients

  

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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

 

• 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)
• Sprinkle Salt and Pepper over both sides of Scallops
• Add EVOO to a Cast Iron Skillet to lightly coat the bottom (I prefer cast iron because the heat distributes evenly)
• Heat over med-high heat until oil shimmers
• Place Scallops in skillet and cook 3-4 minutes until golden brown (don’t move them or fuss with them until ready to flip)
• Using a thin spatula or tongs gently turn the Scallops over
• Add Butter to skillet, when it starts to melt spoon the butter over the Scallops cooking them approximately 3-4 minutes until golden brown
• Set pan aside and start the Risotto
• Preheat EVOO in a medium saucepan over medium heat
• When oil gets warm, add shallots and saute until golden color (approximately 2 minutes)
• Add Garlic and saute 1 minute
• Add Rice and stir for 1-2 minutes until toasted
• Add White Wine and cook until Wine is reduced or evaporated
• Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
• When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
• Add in Salt, and Pepper to Rice and stir
• Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
• Taste and add more Salt/Pepper if needed
• 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.
• Turn off heat and stir quickly until creamy in texture.
• Sprinkle a bit of Parmesan on top
• Add Scallops and serve immediately
• Enjoy!

Notes

1. 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.
2. It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
3. 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.

Nutrition

Calories: 672kcalCarbohydrates: 61gProtein: 16gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 66mgSodium: 2356mgPotassium: 281mgFiber: 2gSugar: 2gVitamin A: 875IUVitamin C: 1mgCalcium: 93mgIron: 3mg

Keyword brown butter scallops parmesan risotto, brown butter scallops with risotto, scallops risotto, seafood risotto

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