This has to be one of the most DIVINE gourmet meals I have ever tasted! This incredible Brown Butter Scallops and Parmesan Risotto recipe tops almost all other dinners I have ever made!
Between the smooth, cheesy, and flavorful parmesan risotto, the incredible and perfectly seared scallops, the heavenly sautéed spinach or kale (I used kale in mine), and the sweet brown butter that is poured over top.
There really isn’t much you could do to make this dinner any more amazing!
The flavor in this is absolutely perfect! The chicken broth and garlic really give a great taste to the entire meal.
Brown Butter Scallops And Parmesan Risotto Recipe
I prefer kale over spinach, but spinach works just as well for this dish! I love the addition of the brown butter. When butter is cooked in a skillet, it develops a nutty and almost sweet flavor. The trick to your brown butter coming out perfect is continuously stirring and watching it so that it doesn’t burn. You are sure to love this healthy meal!
While it sounds like it takes all day to make, this Brown Butter Scallops with Parmesan Risotto is easy to prepare and doesn’t take a long time to make! This is a delicious meal for the whole family because everyone will love this beautiful dinner. Give this a try and treat yourself and your family to something new, unique, and unforgettable.
Cook Temp: Medium – Cooking Time: 10-15 minutes
- 1 tablespoon butter
- 1 minced clove garlic or 1 minced shallot (or both)
- 1 cup arborio rice
- ½ cup white wine
- 3-ish cups of chicken broth
- ½ cup Parmesan cheese
- 1 tablespoon grapeseed oil
- 1 pound jumbo scallops
SAUTEED SPINACH OR KALE:
- 1 tablespoon olive oil
- 1 clove minced garlic
- 4 cups spinach or kale
- 3 tablespoons butter
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, ½ 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 + pepper 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.
This is a delicious healthy meal you and your family will love. The flavors are incredible and it’s not hard to make. Once you taste this dish, you’ll be adding this recipe to your cookbook and making it again and again!
Recipe Source: Pinch of Yum
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