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
Scale
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.
