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Brown Butter Scallops with Parmesan Risotto and Sautéed Greens Recipe

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3.9 from 41 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 3 servings

Description

A delicious and elegant dinner featuring seared jumbo scallops with a rich brown butter sauce, served alongside creamy Parmesan risotto and sautéed spinach or kale. This recipe balances the sweet, tender scallops with the luxurious texture of the risotto and the fresh earthiness of greens for a complete and indulgent meal ready in just 30 minutes.

Ingredients

Risotto

  • 1 tablespoon butter
  • 1 minced clove garlic or 1 minced shallot (or both)
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 3 cups chicken broth (approximate, for desired creamy texture)
  • 1/2 cup Parmesan cheese
  • Salt and pepper to taste

Scallops

  • 1 pound jumbo scallops
  • 1 tablespoon grapeseed oil
  • 1 tablespoon olive oil
  • Salt, for seasoning

Sautéed Greens

  • 4 cups spinach or kale
  • 1 clove minced garlic
  • 1 tablespoon olive oil (assumed for sautéing)

Brown Butter Sauce

  • 3 tablespoons butter

Instructions

  1. Prepare the Risotto: In a large non-stick skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic or shallot and sauté for 1-2 minutes until soft and fragrant. Stir in the arborio rice to coat it with the butter. Pour in the white wine and allow it to sizzle and reduce slightly. Gradually add the chicken broth, about 1/2 cup at a time, stirring frequently after each addition until the rice becomes tender and creamy. Add more broth as needed to achieve a creamy texture. Finally, stir in the Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste.
  2. Cook the Seared Scallops: Heat grapeseed oil in a nonstick skillet over medium-high heat. Pat the scallops dry thoroughly to ensure a good sear, then sprinkle both sides with salt. Once the oil is hot and shimmering, add the scallops in a single layer, making sure they sizzle on contact. Avoid overcrowding and gently shake the pan occasionally to prevent sticking. After 2-3 minutes, flip the scallops carefully. They should develop a golden-brown crust while remaining opaque inside. Transfer to a paper towel-lined plate to remove excess oil and keep warm.
  3. Sauté the Greens: In a separate skillet, heat the olive oil over medium-low heat. Add the minced garlic and sauté for about a minute to release its flavor. Add the spinach or kale and cook, stirring occasionally, until the greens are wilted and tender. Remove from heat and set aside.
  4. Make the Brown Butter Sauce: In a clean skillet over medium heat, melt 3 tablespoons of butter. Stir continuously and watch carefully as the butter foams and begins to turn golden brown with a nutty aroma. Immediately remove from heat to prevent burning, then transfer the brown butter to a heat-proof bowl to cool slightly.
  5. Assemble and Serve: Drizzle the warm brown butter sauce over the prepared Parmesan risotto, seared scallops, and sautéed greens. Serve immediately for best flavor and texture.

Notes

  • Ensure scallops are patted very dry before searing to achieve a perfect golden crust.
  • Use low to medium heat when sautéing garlic and greens to avoid burning and bitterness.
  • Stir risotto continuously and add broth slowly for a creamy consistency.
  • Use a neutral oil like grapeseed oil for searing scallops due to its high smoke point.
  • Brown butter cooks quickly; watch closely to prevent burning.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/brown-butter-scallops-with-parmesan-risotto-and-sauteed-greens-recipe/