Brown Butter Scallops with Parmesan Risotto

So Luscious! So Fancy!

Say hello to this bowl of brown butter scallops + risotto that is about to take you by storm with all of its brown butter glory.

But back it up. Brown butter is just the beginning, er, more accurately, the finishing touch.

This feels-like-a-fancy-restaurant meal combines the love that is a pile of creamy Parmesan risotto (with a splash of white wine bcz this is a fancy restaurant, remember?) and seared scallops, garlic saut√©ed greens, and THEN, like we weren’t already ūüėćūüėćūüėć enough, the brown butter gets drizzled all up on top of everything. Just so you can go to heaven and back again in one bite.

In real life, while I was making this, Bjork walked into the kitchen and announced that our house smelled like a fancy restaurant.

Like, are you even ready for this level of food celebrity status? Prepare yourself.


You’ll Need:

parmesan risotto:

  • 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

seared scallops:

  • 1 tablespoon grapeseed oil
  • 1 pound jumbo scallops

sauteed spinach or kale:

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

brown butter:

  • 3 tablespoons butter


Instructions:


  1. For the Risotto: 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.
  2. For the Seared Scallops: 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.
  3. For the Sautéed Spinach: 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.
  4. For the Brown Butter: 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.

Source: pinchofyum.com

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