Brown Butter Scallops with Parmesan Risotto

Brown Butter Scallops with Parmesan Risotto

Ingredients

For the Scallops:

• 1 pound (450g) large sea scallops
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

For the Parmesan Risotto:

• 1 cup Arborio rice
• 4 cups chicken broth (keep warm)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste

Instructions

1. Prepare the Scallops:

• Pat the scallops dry with paper towels and season both sides with salt and black pepper.
• Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer (work in batches if necessary to avoid overcrowding).
• Sear the scallops for 2-3 minutes per side, or until they develop a golden-brown crust. Remove the scallops from the skillet and set aside.

1. Make the Brown Butter:

• In the same skillet, reduce the heat to medium and add the butter. Cook the butter, stirring occasionally, until it turns golden brown and develops a nutty aroma, about 3-4 minutes.
• Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the lemon juice.
• Return the scallops to the skillet and spoon the brown butter over them to coat. Remove from heat and keep warm.

1. Prepare the Parmesan Risotto:

• In a medium saucepan, bring the chicken broth to a simmer and keep it warm over low heat.
• In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Add the Arborio rice to the skillet and stir to coat the rice with the butter and onions. Cook for 1-2 minutes until the rice is lightly toasted.
• Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed by the rice.
• Begin adding the warm chicken broth, one ladleful at a time, stirring constantly. Allow each addition of broth to be absorbed by the rice before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.
• Once the risotto is cooked, stir in the grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat.

1. Serve:

• Divide the Parmesan risotto among serving plates. Top each plate with the seared scallops and drizzle with the brown butter sauce from the skillet.
• Garnish with chopped fresh parsley.

Enjoy your elegant and delicious Brown Butter Scallops with Parmesan Risotto! This dish is perfect for a special dinner or a gourmet treat at home.