Brown Butter Scallops With Parmesan Risotto Recipes
BROWN BUTTER SCALLOPS WITH PARMESAN RISOTTO
Brown Butter Scallops with Parmesan Risotto! So Luscious! So Fancy! So Christmas-Date-Night-In Perfect. Say hello to this delicious meal!
Provided by Pinch of Yum
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 411 calories, Sugar 0.5 g, Sodium 719.4 mg, Fat 23.8 g, SaturatedFat 10.8 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 0.7 g, Protein 24.4 g, Cholesterol 67.4 mg
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