Brown Butter Scallops Parmesan Risotto Recipe

Name: Brown Butter Scallops Parmesan Risotto Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 tablespoon extra virgin olive oil; 6 cups chicken or vegetable broth; Kosher salt and freshly ground black pepper; 1 ½ cups Arborio rice; 4 garlic cloves (finely minced); ¾ cup dry champagne (sparkling wine, or a crisp white wine); 4 tablespoons unsalted butter; ¾ cup freshly grated Parmigiano-Reggiano cheese; 1 teaspoon lemon zest (adds a bright, fresh note); 3 tablespoons unsalted butter; 1 ½ pounds sea scallops; 2 garlic cloves (minced); Kosher salt and freshly cracked black pepper; 1 tablespoon chopped fresh chives; 3 tablespoons finely chopped fresh parsley; ½ teaspoon smoked paprika (adds subtle smoky depth without overpowering)

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Before we dive into the delightful world of brown butter scallops Parmesan risotto, let’s consider what makes a perfect pairing. A dish like this—a symphony of buttery scallops and creamy risotto—can shine even brighter when complemented by the right accompaniments.

First and foremost, a crisp, bright salad can set the stage beautifully. Think of something light, perhaps a mixed greens salad with a citrus vinaigrette. The acidity from the dressing can cut through the richness of the risotto. Another lovely option is sautéed greens like spinach or kale, seasoned simply with olive oil and garlic.

For a beverage, I recommend a chilled glass of white wine, such as Sauvignon Blanc or a dry Prosecco. These wines offer a refreshing balance to the dish. If you prefer something non-alcoholic, a sparkling water with a slice of lemon would be delightful.

Once upon a time, in my little corner of the kitchen, I discovered the magic of making comfort food that feels luxurious. Brown butter scallops with Parmesan risotto quickly became a favorite—the kind of meal that takes you on a gastronomic journey with every bite.

Picture this: golden, seared scallops glistening atop creamy risotto, each spoonful invoking brightness from a hint of lemon zest and a whisper of smokiness. This dish has a way of transforming an ordinary evening into something special. Whether you’re hosting friends or enjoying a cozy night in, this dish is sure to bring smiles and perhaps even a happy dance.

Let me take you through the enchanting world of brown butter scallops Parmesan risotto, full of flavors, textures, and easy steps to create this culinary masterpiece.

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What is Brown Butter Scallops Parmesan Risotto?

Brown butter scallops Parmesan risotto is a harmonious dish featuring seared sea scallops served over a creamy risotto, enriched with the nuttiness of brown butter and the sharpness of Parmesan cheese. The dish brings a rich, velvety texture to your plate while the scallops add a delicate, seafood sweetness. It is comforting yet sophisticated—perfect for any occasion.

What is the Flavor Profile of This Dish?

Let’s break it down. The scallops are seasoned simply and seared in brown butter, adding that coveted nutty depth. The combination of garlic and fresh herbs introduces aromatics that elevate the dish.

The risotto, creamy and rich, gets its flavor from worthwhile ingredients like Parmigiano-Reggiano cheese and the subtle acidity of white wine. A touch of lemon zest adds brightness, making the flavors dance on your palate. It’s a perfect balance of richness and lightness that leaves you longing for more.

Why You’ll Love This?

There are endless reasons to fall in love with brown butter scallops Parmesan risotto. For starters, it’s a show-stopping dish that will impress anyone who has the pleasure of dining with you. The textures are delightful—the crisp exterior of the scallops meets the creamy risotto, creating an experience that engages all your senses.

If you’re a seafood lover, you’ll find the scallops right at home in this dish. Yet, even if you’re not, the flavors are inviting enough to make anyone a fan. It’s also a great recipe for getting cozy in the kitchen, perfect for those evenings when you want to unwind, relax, and immerse yourself in the cooking process. You’ll find satisfaction in every scoop.

Ingredients

For the Risotto

1 tablespoon extra virgin olive oil
6 cups chicken or vegetable broth
Kosher salt and freshly ground black pepper
1 ½ cups Arborio rice
4 garlic cloves, finely minced
¾ cup dry champagne, sparkling wine, or a crisp white wine
4 tablespoons unsalted butter
¾ cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest (adds a bright, fresh note)

For the Herb Brown Butter Scallops

3 tablespoons unsalted butter
1 ½ pounds sea scallops
2 garlic cloves, minced
Kosher salt and freshly cracked black pepper
1 tablespoon chopped fresh chives
3 tablespoons finely chopped fresh parsley
½ teaspoon smoked paprika (adds subtle smoky depth without overpowering)

how to make brown butter scallops parmesan risotto

Step-by-Step Instructions

Step 1: Prepare the broth

Start by heating your chicken or vegetable broth in a saucepan over medium heat. You want it warm, not boiling, as you’ll be gradually adding it to the risotto later. This initial step is key—it ensures your risotto cooks evenly.

Step 2: Sauté the garlic

In a heavy-bottomed pan, heat the tablespoon of olive oil over medium heat. Add the minced garlic, cooking until it’s fragrant. This should take about a minute. Don’t rush this part; those aromatic oils are priceless and set the stage for flavor.

Step 3: Toast the rice

Now, add the arborio rice to the garlic mixture. Stir the rice for about 2-3 minutes, allowing it to toast slightly. You want to see the grains become slightly translucent. This step is crucial as it gives the dish that rich, creamy texture once cooked.

Step 4: Deglaze with wine

Pour in the sparkling wine or white wine, stirring continuously. The idea is to let the wine absorb into the rice. This adds depth to the flavor profile and a lively acidity that balances the dish’s richness.

Step 5: Gradually add the broth

Using a ladle, add one or two ladles of warm broth to the rice, stirring often. Allow the rice to absorb the broth before adding more. This slow process is what creates that desired creamy texture. Continue to repeat this process until the rice is al dente, about 18-20 minutes.

Step 6: Finish the risotto

Once the rice is cooked, remove it from the heat. Stir in the unsalted butter, grate in the Parmesan cheese, and add the lemon zest. Mix until the butter melts and creates a luscious, creamy finish.

Step 7: Cook the scallops

In another pan, make the herb brown butter. Melt the three tablespoons of butter over medium heat until it becomes golden brown and fragrant. Add the sea scallops, seasoned with salt and pepper, cooking for about 2-3 minutes on each side until they develop a nice sear. Don’t overcrowd the pan; this step is crucial for that glorious caramelization.

Step 8: Add the finishing touches

Once the scallops are perfectly seared, stir in the minced garlic and smoked paprika. Add fresh herbs like chives and parsley right before serving to bring freshness to the dish.

Tips & Tricks

Use fresh ingredients: This can’t be overstated. Fresh scallops and real Parmesan cheese make a significant difference in flavor.
Stir often: The continuous stirring creates the creaminess risotto is known for.
Taste as you go: This helps you adjust seasoning and ensure the perfect balance before serving.
Don’t overcrowd the scallops: Give them enough space to achieve that lovely sear.
Use a wooden spoon: It’s easier on your wrists, and it helps prevent the rice from sticking.

Nutrition Information

This dish is rich and indulgent, but it also offers a good source of protein from the scallops and carbohydrates from the rice. If you’re curious, here’s a rough breakdown per serving based on typical ingredient usage:

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Enjoying rich foods is all about balance. Adding a fresh salad on the side, as mentioned earlier, can create a fuller, rounded meal without overly indulging.

How Can You Store This Brown Butter Scallops Parmesan Risotto?

If you happen to have leftovers, which can be a rare occurrence, store the risotto in an airtight container in the refrigerator. It should keep well for up to three days.

When you’re ready to reheat, add a splash of broth or water to loosen it up, as the risotto will thicken when chilled. Heat gently on the stove, stirring occasionally, to revive its creamy lusciousness.

brown butter scallops parmesan risotto copycat recipe

Alternative Choices for Ingredients

Sometimes, life throws a curveball, and you’re missing certain ingredients. Here are three substitutions to consider:

Arborio rice: If you can’t find Arborio rice, Carnaroli or Vialone Nano can work just as well. Both types are excellent for risotto due to their high starch content, which contributes to creaminess.
Sea scallops: In case scallops aren’t available, shrimp or monkfish can be a delightful alternative. They provide a similar texture and can absorb flavors exceptionally well.
White wine: If you prefer not to use wine, feel free to substitute with vegetable broth mixed with a bit of lime or lemon juice for acidity. This maintains the dish’s brightness without the alcohol.

Brown Butter Scallops Parmesan Risotto Recipe

Before we dive into the delightful world of brown butter scallops Parmesan risotto, let’s consider what makes a perfect pairing.

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Course: Main Course

Cuisine: American, Italian

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 1128kcal

Equipment

Saucepan or Pot