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Brown Butter Scallops with Parmesan Risotto

Brown Butter Scallops with Parmesan Risotto: A Luxurious Culinary Delight
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Embark on a culinary adventure with Brown Butter Scallops paired with creamy Parmesan Risotto. This dish embodies comfort and elegance, featuring tender, perfectly seared scallops enveloped in the rich nuttiness of brown butter. The velvety risotto serves as a delightful base, providing an irresistible balance that will impress your guests or make any weeknight feel special.

Ingredients

Scale
  • 1 pound large sea scallops
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup Arborio rice
  • 4 cups low-sodium chicken or vegetable broth (kept warm)
  • 2 tablespoons unsalted butter (for risotto)
  • ¼ cup grated Parmigiano-Reggiano cheese
  • 4 tablespoons unsalted butter (for brown butter)
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • Fresh parsley for garnish

Instructions

  1. Pat the scallops dry and season with salt and pepper. Let rest for 5 minutes.
  2. In a skillet over medium heat, melt 4 tablespoons of butter until it turns amber and aromatic.
  3. Sear the scallops in the skillet for about 2 minutes per side until golden brown, then add lemon juice and zest.
  4. In another saucepan, melt 2 tablespoons of butter over medium heat, add Arborio rice, and toast for about 2 minutes.
  5. Gradually stir in warm broth one ladle at a time until the rice is creamy and al dente (about 18–20 minutes).
  6. Stir in Parmigiano-Reggiano, remaining butter, salt, pepper, and parsley before serving.
  7. Plate risotto topped with scallops and drizzle with remaining brown butter.

Nutrition

Find it online: https://kitchensecretstips.com/brown-butter-scallops-with-parmesan-risotto-a-luxurious-culinary-delight/