Food

Brown Butter Scallops with Parmesan Risotto

September 14, 2019

Featured Image: @pinchofyum Okay sis… We live and breath for a good meal. We always try and find the best, cheapest, and most time efficient recipes from around the web to share with you. Recipes that we’ve tried in our own kitchens, and recipes that we’ve created and just wanted to share with you. As […]

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Featured Image: @pinchofyum


Okay sis…

We live and breath for a good meal. We always try and find the best, cheapest, and most time efficient recipes from around the web to share with you. Recipes that we’ve tried in our own kitchens, and recipes that we’ve created and just wanted to share with you. As we think about balance in our lives and self care, there is nothing like a night in on a Friday, drinking a glass of wine, and trying your hand at a new meal. Step outside of your comfort zone sis! We’re easing you into something different, and hoping that you love this comfort recipe, just as much as we do.

First of all, if you’ve never had risotto…you’ve never lived. We tried this delicious scallop & risotto recipe over on Pinch of Yum, tested it out in our kitchen first, then ate off of it for 3 days after because it was that good. Try it, and let us know what you think!

 

Ingredients:

  • 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 grapeseed oil
  • 1 pound jumbo scallops
  • 1 tablespoon olive oil
  • 1 clove minced garlic
  • 4 cups spinach or kale

 

Instructions:

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.

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.

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.

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.

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