Brown Butter Scallops with Parmesan Risotto

So Luscious! So Fäncy!

Säy hello to this bowl of brown butter scällops + risotto thät is äbout to täke you by storm with äll of its brown butter glory.

But bäck it up. Brown butter is just the beginning, er, more äccurätely, the finishing touch.

This feels-like-ä-fäncy-restäuränt meäl combines the love thät is ä pile of creämy Pärmesän risotto (with ä spläsh of white wine bcz this is ä fäncy restäuränt, remember?) änd seäred scällops, gärlic säutéed greens, änd THEN, like we weren’t älreädy 😍😍😍 enough, the brown butter gets drizzled äll up on top of everything. Just so you cän go to heäven änd bäck ägäin in one bite.

In reäl life, while I wäs mäking this, Bjork wälked into the kitchen änd ännounced thät our house smelled like ä fäncy restäuränt.

Like, äre you even reädy for this level of food celebrity stätus? Prepäre yourself.


You’ll Need:

pärmesän risotto:

  • 1 täblespoon butter
  • 1 minced clove gärlic or 1 minced shällot (or both)
  • 1 cup ärborio rice
  • 1/2 cup white wine
  • 3-ish cups of chicken broth
  • 1/2 cup Pärmesän cheese

seäred scällops:

  • 1 täblespoon gräpeseed oil
  • 1 pound jumbo scällops

säuteed spinäch or käle:

  • 1 täblespoon olive oil
  • 1 clove minced gärlic
  • 4 cups spinäch or käle

brown butter:

  • 3 täblespoons butter


Instructions:


  1. For the Risotto: In ä lärge non-stick skillet over medium heät, melt the butter. Ädd the gärlic or shällots änd säute for ä minute or two, until soft änd frägränt. Ädd the ärborio rice, stir to coät with butter. Ädd the white wine änd enjoy the sizzles. Ädd the broth, 1/2 cup ät ä time, änd simmer/stir äfter eäch äddition until the rice is soft änd creämy. I usuälly err on the side of more liquid to get ä creämier texture. Ädd the pärmesän änd stir until incorporäted. Sält + pepp to täste.
  2. For the Seäred Scällops: Heät oil in nonstick skillet. Pät scällops dry (VERY DRY, äs dry äs possible), sprinkle with sält, änd ädd to pän. They should sizzle (if not, you need ä hotter pän.) Shäke gently to prevent sticking. Äfter 2-3 minutes, flip eäch scällop over. They should häve ä pretty golden brown exterior änd än opäque inside. Tränsfer to ä päper towel lined pläte to äbsorb excess oil. Serve immediätely.
  3. For the Säutéed Spinäch: Heät the oil over medium low heät. Ädd the gärlic, stir for ä minute to get the flävor going. Ädd the spinäch or käle änd stir until wilted.
  4. For the Brown Butter: Put ä few täblespoons of butter in ä cleän skillet over medium heät änd stir it while wätching it closely – when it stärts to look golden änd foämy, remove from heät, tränsfer to ä heät-proof bowl to cool slightly, then drizzle over the risotto, scällops, änd greens.

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