If you’ve been searching for a dish that feels like a special occasion but is totally doable any night of the week, the Brown Butter Scallops with Parmesan Risotto Recipe is calling your name. This dish marries the nutty richness of brown butter and the creamy comfort of Parmesan risotto with perfectly seared scallops that have a beautiful golden crust. Add in some vibrant sautéed greens for a pop of color and texture, and you have a meal that’s not only elegant but genuinely comforting. It’s the kind of recipe you’ll find yourself bragging about to friends and happily making again and again.
Ingredients You’ll Need
Getting the ingredient lineup right is key for this unforgettable dish. Each component is simple but essential — from the Arborio rice that creates that luxuriously creamy risotto texture, to the grapeseed oil that helps get the scallops perfectly golden without overpowering their delicate sweetness.
- Butter: Provides creaminess for the risotto and develops a nutty aroma when browned.
- Garlic or shallot (minced): Adds a fragrant base for both the risotto and greens.
- Arborio rice: Essential for risotto’s creamy, tender bite.
- White wine: Brightens and deglazes, lending a subtle acidity to the risotto.
- Chicken broth: Slowly absorbed to give risotto its rich, savory foundation.
- Parmesan cheese (grated): Brings salty depth and creamy finish to the risotto.
- Grapeseed oil: Perfect for high-heat searing without smoke.
- Jumbo scallops: The star of the dish — sweet, tender, and rewarding to sear.
- Olive oil: Used to gently wilt greens while keeping them vibrant.
- Spinach or kale (chopped): Adds freshness, a touch of bitterness, and color contrast.
How to Make Brown Butter Scallops with Parmesan Risotto Recipe
Step 1: Prepare the Risotto to Creamy Perfection
Start by melting butter in a large skillet over medium heat and gently sautéing the minced garlic or shallot until fragrant, about 1 to 2 minutes — this forms the flavorful base of your risotto. Next, add the Arborio rice, stirring to coat each grain with the buttery goodness. Pour in the white wine and let it reduce for a minute, infusing the rice with acidity and subtle depth. Now comes the patience step: add warm chicken broth gradually, stirring between additions so the rice absorbs each splash slowly; this process yields the signature creaminess risotto is known for. After about 20 minutes of gentle stirring and absorption, stir in the grated Parmesan cheese and season with salt and pepper to taste. The result? A luscious, rich risotto ready to make your Brown Butter Scallops with Parmesan Risotto Recipe shine.
Step 2: Sear the Scallops Until Golden and Tender
While the risotto is doing its magic, heat grapeseed oil in a separate skillet over medium-high heat. Pat your scallops dry — this step can’t be skipped if you want a beautiful sear. Season them simply with salt, then place them carefully in the hot oil. Avoid overcrowding and let them cook undisturbed for 2 to 3 minutes on each side, giving them time to develop a gorgeous golden crust while remaining opaque and tender inside. Once seared, set them aside so their juices stay locked in and ready to complement the creamy risotto.
Step 3: Sauté the Greens for a Fresh, Earthy Contrast
In another pan, heat olive oil over medium heat and quickly sauté minced garlic for about a minute to release its flavor without burning. Toss in your chopped spinach or kale and cook just until wilted, preserving some of that bright green color and fresh bite. The greens introduce a welcome texture and slight bitterness that balance beautifully with the richness of both the scallops and risotto.
Step 4: Make the Brown Butter for That Irresistible Nutty Finish
In a clean skillet, melt butter over medium heat and let it bubble until it turns a light golden-brown color and releases an irresistible nutty aroma. Be careful not to burn it; once done, immediately remove it from heat and transfer to a bowl. This brown butter will be drizzled over your finished dish, giving it a luxurious finishing touch that makes this Brown Butter Scallops with Parmesan Risotto Recipe utterly unforgettable.
Step 5: Assemble and Serve with Flair
Plate a generous scoop of Parmesan risotto, nestle the golden seared scallops on top, and add a handful of those vibrant sautéed greens. Finally, drizzle your homemade brown butter generously over everything. Serve this beauty warm and watch your guests savor every bite of this harmonious, flavor-packed dish.
How to Serve Brown Butter Scallops with Parmesan Risotto Recipe
Garnishes
Adding the right garnish takes this recipe up a notch. Try a sprinkle of freshly chopped parsley or chives for a pop of green freshness. A few twists of cracked black pepper or a light dusting of extra Parmesan can also elevate the flavors and presentation beautifully.
Side Dishes
This dish is satisfying on its own, but if you want to round out the meal, consider serving with a simple mixed green salad dressed with lemon vinaigrette for brightness, or crusty garlic bread to soak up every bit of that luscious brown butter and risotto.
Creative Ways to Present
For a stunning presentation, try serving the risotto in shallow bowls topped with scallops arranged in a circular pattern and greens artfully placed to one side. Drizzle the brown butter using a spoon in delicate streams for an elegant finish. If you’re entertaining, individual ramekins make for charming, personalized servings.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store the risotto and scallops separately in airtight containers in the refrigerator. The scallops are best eaten within a day or two to maintain their texture, while the risotto can hold up extra well for about 3 days.
Freezing
Risotto can be frozen, but scallops do not freeze well after cooking due to changes in texture. Freeze the risotto in a sealed container for up to one month; just reheat gently with a little broth to restore creaminess.
Reheating
Reheat risotto slowly on the stove over low heat, stirring occasionally and adding a splash of broth to restore moisture. For scallops, gently warm them in a skillet just until heated through to avoid toughening. Alternatively, enjoy the scallops cold atop the risotto for a different but equally tasty twist.
FAQs
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them thoroughly and pat them dry before searing. This prevents excess moisture that can interfere with achieving a perfect golden crust.
Is Parmesan risotto difficult to make?
While risotto requires some attention and patience, it is quite straightforward. Stirring and gradually adding broth results in a creamy, tasty dish that’s well worth the effort, especially when paired with seared scallops.
What can I substitute for grape seed oil?
If you don’t have grapeseed oil, a neutral oil with a high smoke point like avocado oil or light vegetable oil works well for searing scallops without burning.
Can I use kale instead of spinach?
Absolutely! Kale adds a heartier texture and slightly earthier flavor compared to spinach, and it holds up nicely when sautéed, making it a great alternative in this recipe.
How do I know when the scallops are perfectly cooked?
Perfectly cooked scallops develop a golden crust and are opaque throughout but still tender when you cut into them. Avoid overcooking, which can make them tough or rubbery.
Final Thoughts
There’s something truly special about sharing a meal like the Brown Butter Scallops with Parmesan Risotto Recipe that feels both indulgent and comforting. The way each bite brings together buttery, nutty, creamy, and fresh flavors is nothing short of magic. I hope you give this recipe a try soon and find it becoming a beloved favorite that you return to time and again, whether for a weekend treat or an impressive yet approachable dinner party dish.
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Brown Butter Scallops with Parmesan Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A luxurious and flavorful dish featuring perfectly seared jumbo scallops served over creamy Parmesan risotto, complemented by sautéed spinach or kale and finished with rich, nutty brown butter drizzled on top. This elegant recipe combines textures and flavors into a comforting yet impressive meal perfect for any occasion.
Ingredients
Risotto
- 1 tablespoon butter
- 1 minced garlic clove or 1 minced shallot (or both)
- 1 cup Arborio rice
- 1/2 cup white wine
- 3 cups chicken broth (more if needed)
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
Seared Scallops
- 1 pound jumbo scallops
- 1 tablespoon grapeseed oil
- Salt, to taste
Sautéed Greens
- 1 tablespoon olive oil
- 1 minced garlic clove
- 4 cups spinach or kale, chopped
Brown Butter
- 3 tablespoons butter
Instructions
- Prepare the Risotto: In a large skillet over medium heat, melt 1 tablespoon of butter and sauté the minced garlic and/or shallot for 1-2 minutes until fragrant. Add the Arborio rice and stir to coat the grains evenly with butter. Pour in the white wine and cook until it reduces for about 1 minute. Gradually add the chicken broth, about 1/2 cup at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for about 20 minutes until the rice becomes creamy and tender. Stir in the grated Parmesan cheese, then season with salt and pepper to taste. Remove from heat and keep warm.
- Seared Scallops: Heat grapeseed oil in a skillet over medium-high heat. While the oil heats up, pat the scallops dry with a paper towel and season both sides with salt. Place scallops in the hot skillet and sear without moving them for 2-3 minutes until a golden crust forms. Flip and sear the other side for another 2-3 minutes until scallops are opaque and cooked through. Remove from skillet and set aside.
- Sauté the Greens: In a separate skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the chopped spinach or kale and cook, stirring frequently, until wilted and tender, about 3-5 minutes. Remove from heat.
- Make Brown Butter: In a clean skillet over medium heat, melt 3 tablespoons of butter. Continue cooking the butter, swirling the pan occasionally, until it becomes golden and foamy with a nutty aroma, about 3-5 minutes. Remove from heat immediately to avoid burning and transfer the brown butter to a small bowl.
- Assemble the Dish: To serve, plate a portion of the creamy Parmesan risotto, arrange seared scallops on top or beside the risotto, and spoon the sautéed greens alongside. Drizzle the warm brown butter evenly over the scallops, risotto, and greens. Serve immediately while warm for optimal flavor.
Notes
- Make sure to pat the scallops dry before searing to achieve a perfect golden crust.
- Gradually adding broth to the risotto is key for a creamy texture.
- If you prefer, substitute kale with spinach or vice versa based on taste or availability.
- Keep a close eye on the brown butter as it can burn quickly; remove from heat as soon as it turns golden.
- This dish pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
