[ Dish ]
[ The Dish ]
[ The Dish ]
Browned Butter Scallop Risotto
Browned Butter Scallop Risotto
Created On:
Created On:
[ Facts ]
[ Facts ]
Main Ingredient
Main Ingredient
Main Ingredient
Total Time
Total Time
Total Time
Cuisine
Cuisine
Cuisine
Servings
Servings
Servings
[ The Steps + Pictures ]
[ The Ingredients ]
[ The 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
Sautéed Spinach or Kale
1 tablespoon olive oil
1 clove minced garlic
4 cups spinach or kale
Brown Butter
3 tablespoons butter
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
Sautéed Spinach or Kale
1 tablespoon olive oil
1 clove minced garlic
4 cups spinach or kale
Brown Butter
3 tablespoons butter
[ Steps ]
[ Steps ]
Risotto
In a large non-stick skillet over medium heat, melt the butter.
Add the garlic or shallots and sauté for a minute or two, until soft and fragrant.
Add the arborio rice and 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.
Add the Parmesan and stir until incorporated. Salt and pepper to taste.
Seared Scallops
Heat oil in a nonstick skillet.
Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to the 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.
Sautéed Spinach
Heat the oil over medium-low heat.
Add the garlic and stir for a minute to get the flavor going.
Add the spinach or kale and stir until wilted.
Browned Butter
Put 4 tablespoons of butter in a clean skillet over medium heat.
After 5-8 minutes, transfer to a heat-proof bowl to cool slightly.
Drizzle over the risotto, scallops, and greens.
Risotto
In a large non-stick skillet over medium heat, melt the butter.
Add the garlic or shallots and sauté for a minute or two, until soft and fragrant.
Add the arborio rice and 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.
Add the Parmesan and stir until incorporated. Salt and pepper to taste.
Seared Scallops
Heat oil in a nonstick skillet.
Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to the 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.
Sautéed Spinach
Heat the oil over medium-low heat.
Add the garlic and stir for a minute to get the flavor going.
Add the spinach or kale and stir until wilted.
Browned Butter
Put 4 tablespoons of butter in a clean skillet over medium heat.
After 5-8 minutes, transfer to a heat-proof bowl to cool slightly.
Drizzle over the risotto, scallops, and greens.
