Brown Butter Scallops with Parmesan Risotto

Name: Brown Butter Scallops with Parmesan Risotto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon butter; 1 minced clove garlic or 1 minced shallot (or both); 1 cup arborio rice; 1/2 cup white wine; 3-ish cups of chicken broth; 1/2 cup Parmesan cheese; 1 tablespoon olive oil; 1 clove minced garlic; 4 cups spinach or kale; Mushrooms, sliced; Roasted cashews, chopped; 1 tablespoon grapeseed oil; 1 pound jumbo scallops; 3 tablespoon butter

4 steps

Prep:15minCook:15min

Delicious made with orzo instead of risotto. Probably want to double the spinach since it cooks down to nothing.

Updated at: Fri, 12 Apr 2024 18:34:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1090.4 kcal (55%)

Total Fat50.5 g (72%)

Carbs99 g (38%)

Sugars3.9 g (4%)

Protein48.7 g (97%)

Sodium2515.9 mg (126%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

For the Risotto

Step 1

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.

For the Sautéed Spinach

Step 2

Heat the oil over medium low heat. Roast cashews, pull and chop, set aside. Cook sliced mushrooms. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted. Mix in or garnish with cashews.

For the Scallops

Step 3

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 Brown Butter

Step 4

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.