Brown Butter Scallops with Parmesan Risotto

Prep Time: 15 mins  Cook Time: 15 mins Yield: 3-4 1x

DESCRIPTION
Brown Butter Scallops with Parmesan Risotto! So Luscious! So Fancy! So Christmas-Date-Night-In Perfect. Say hello to this delicious meal!

SCALE  1x2x3x
INGREDIENTS
parmesan risotto:

• 1 tablespoon butter
• 1 minced clove garlic or 1 minced shallot (or both)
• 1 cup arborio rice
• 1/2 cup white wine
• 3-ish cups of chicken broth
• 1/2 cup Parmesan cheese
• seared scallops:
• 1 tablespoon grapeseed oil
• 1 pound jumbo scallops
• sauteed spinach or kale:
• 1 tablespoon olive oil
• 1 clove minced garlic
• 4 cups spinach or kale
• brown butter:
• 3 tablespoons butter

INSTRUCTIONS

1. For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.
2. For the Seared Scallops: Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.
3. For the Sautéed Spinach: Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.

For full instructions you can go to : https://pinchofyum.com

Share This