How To Prepare Brown Butter Scallops With Parmesan Risotto? 😍😍🌈🌈

Enjoy the delicious combination of creamy risotto, perfectly seared scallops, sautéed greens, and nutty brown butter in this flavorful dish!

Product(s):

Canadian Wild Catch Scallops

Canadian Wild Catch Scallops (20/30 Large) | Buy 9 Get 1 Free

Canadian Wild Catch Scallops (10/20 Large) | Buy 9 Get 1 Free

Japanese Hokkaido X-Large Scallops

Japanese Hokkaido X-Large Scallops | Buy 9 Get 1 Free

Preparation Time: 15 mins Cooking Time: 30 mins Serving: 4

Ingredients:
For the Risotto:

• 2 tablespoons butter
• 2 cloves garlic or shallots, minced
• 1 cup arborio rice
• 1/2 cup white wine
• 4 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

For the Seared Scallops:

• 1 tablespoon oil
• 12 scallops, patted dry
• Salt to taste

For the Sautéed Spinach:

• 1 tablespoon oil
• 2 cloves garlic, minced
• 4 cups fresh spinach or kale

For the Brown Butter:

• 4 tablespoons butter

Method:

1. In a large non-stick skillet over medium heat, melt the butter. Add the minced garlic or shallots and sauté for a minute or two until soft and fragrant.

2. Add the arborio rice to the skillet and stir to coat it with butter. Add the white wine and enjoy the sizzles.

3. Gradually add the chicken or vegetable broth, 1/2 cup at a time, stirring and simmering after each addition until the rice is soft and creamy. Add more broth if needed for a creamier texture.

4. Stir in the grated Parmesan cheese and season with salt and pepper to taste.

5. In a separate non-stick skillet, heat the oil over medium heat. Pat the scallops dry with paper towels and sprinkle them with salt. Add the scallops to the hot skillet and sear them for 2-3 minutes on each side until they have a golden brown exterior and an opaque inside. Transfer the seared scallops to a paper towel-lined plate to absorb excess oil.

6. In the same skillet used for the risotto, heat the oil over medium-low heat. Add the minced garlic and stir for a minute to release its flavor. Add the spinach or kale to the skillet and stir until wilted.

7. In a clean skillet, melt the butter over medium heat. Stir it continuously until it turns golden and foamy. Remove from heat and transfer to a heat-proof bowl to cool slightly.

8. To serve, plate a portion of the risotto and top it with seared scallops. Add a serving of sautéed spinach or kale. Drizzle the brown butter over the risotto, scallops, and greens.

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