Brown Butter Scallops with Parmesan Risotto

This so Delicious and so Fancy! Perfect for the yummy meal! This seems just like a fancy restaurant supper unites the love that’s a heap of creamy Parmesan risotto.

With a dash of white wine bcz that can be a fancy restaurant, so remember? And seared scallops, garlic sautéed greens, then like we weren’t enough, the peanut butter becomes drizzled up on top of everything. Only so it’s possible to go to paradise and back in 1 bite.

Two of my most favourite things about this recipe would be the procedure or even better known as an adventureof searing the scallops along with the slow portion of this risotto.

Please, if you like this Brown Butter Scallops with Parmesan Risotto recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!

Amelia

Brown Butter Scallops with Parmesan Risotto

This so Delicious and so Fancy! Perfect for the yummy meal! This seems just like a fancy restaurant supper unites the love that’s a heap of creamy Parmesan risotto.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 3

Course: Dinner

Calories: 411

Ingredients Method

Ingredients

  

For the Parmesan Risotto

• 3 cups chicken broth
• ½ cup parmesan-cheese
• 1 minced clove garlic or 1 minced shallot
• 1 tbsp butter
• ½ cup white-wine
• 1 cup arborio-rice

For the Seared Scallops

• 1 lb jumbo-scallops
• 1 tbsp grapeseed-oil

For the Sauteed Spinach or Kale

• 4 cups spinach or kale
• 1 clove minced garlic
• 1 tbsp olive-oil

For the Brown Butter

• 3 tbsp butter

Method

 

1. For the Risotto: At a large skillet over moderate heat, melt the butter. Insert the garlic or shallots and simmer for a few minutes until fragrant and tender. Add the arborio-rice, stir to coat with butter.

   Add the white-wine & revel in the sizzles. Add the broth, ½ cup at a time, also simmer/stir after each addition till the rice is creamy and soft. I normally err on the side of liquid to acquire a creamier texture. Add the parmesan & stir until incorporated. Pepper and Salt to taste.
2. For the Seared Scallops: Heat oil in non-stick skillet. Pat scallops dry (very dry as you can ), sprinkle with salt & add to pan. They ought to sizzle (or even, you want a milder pan) Shake gently to prevent sticking.

   After 2-3minutes, then flip each scallop over. They ought to have a fairly golden-brown exterior along with an opaque interior. Transfer to a paper-towel lined plate to absorb extra-oil. Serve immediately.
3. For the Sauteed Spinach: Heat the oil over moderate heat. Add the garlic, stir for a minute to have the taste moving. Add the spinach or kale & stir fry until wilted.
4. For the Brown Butter: Place a few tbsp of butter in a skillet over moderate heat and stir it while watching it carefully, when it begins to appear gold and simmer. Remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.