Brown Butter Scallops with Parmesan Risotto
Ingredients
- 1 tablespoon 1 tablespoon butter
- 1 garlicshallot minced clove or 1 minced (or both)
- 1 1 arborio rice
- 1/2 1/2 white wine
- 3 chicken broth -ish of
- 1/2 1/2 Parmesan cheese
- 1 tablespoon 1 tablespoon grapeseed oil
- 1 1 jumbo scallops
- 1 tablespoon 1 tablespoon olive oil
- 1 garlic clove minced
- 4 4 spinachkale or
- 3 tablespoons 3 tablespoons butter
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Instructions
- 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.
- 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.
- 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 the Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely – when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.
Source
Original recipe: View Original