Brown Butter Scallops with Parmesan Risotto
If you’re searching for a dish that combines the comforting richness of creamy risotto with the elegant flavors of perfectly seared scallops, this Brown Butter Scallops with Parmesan Risotto is your answer. This luxurious culinary delight transforms simple ingredients into an extraordinary dining experience. The nutty aroma of brown butter enhances the tender scallops, while the Parmesan-infused risotto provides a creamy base that’s both satisfying and indulgent. Perfect for special occasions or a cozy dinner at home, this recipe is sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Searing/boiling
- Cuisine: Italian
Ingredients
Scale
- 1 pound large sea scallops
- 4 tablespoons unsalted butter (divided)
- 1 cup Arborio rice
- 4 cups low-sodium chicken or vegetable broth
- ¼ cup freshly grated Parmigiano-Reggiano
- 2 teaspoons fresh lemon zest
- Salt and pepper to taste
Instructions
- Pat the scallops dry and season with salt and pepper. Let rest for 5 minutes.
- In a skillet, melt 4 tablespoons of butter over medium heat until it turns amber and nutty.
- Sear scallops in the brown butter on high heat for about 2 minutes per side, adding lemon juice and zest just before removing from heat.
- In another saucepan, melt 2 tablespoons of butter, add Arborio rice, and toast for 2 minutes. Gradually mix in warm broth until absorbed, stirring frequently (about 18–20 minutes).
- Stir in Parmigiano-Reggiano, season to taste, then serve risotto topped with scallops and drizzled with remaining brown butter.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg