Go Back
Brown butter scallops with creamy Parmesan risotto and wilted greens on a white plate

Brown Butter Scallops with Creamy Parmesan Risotto

Brown Butter Scallops with Creamy Parmesan Risotto is a rich seafood dish featuring tender scallops, creamy risotto, and a nutty brown butter finish. It is a comforting choice when you want an elegant meal with balanced textures and deep savory flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Italian
Calories: 411
Ingredients Method Notes

Ingredients
  

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 chicken broth
  • 1/2 cup Parmesan cheese
Scallops
  • 1 tablespoon grapeseed oil
  • 1 pound jumbo scallops (454 g)
Greens
  • 1 tablespoon olive oil
  • 1 clove minced garlic
  • 4 cups spinach or kale
Brown Butter
  • 3 tablespoons butter

Method
 

Risotto
  1. Melt the butter in a large non-stick skillet over medium heat. Add the garlic or shallots and sauté for a minute or two until softened and fragrant.
  2. Stir the Arborio rice into the butter mixture until coated. Add the white wine, then add the broth 1/2 cup at a time, simmering and stirring after each addition until the rice becomes soft and creamy.
  3. Mix in the Parmesan cheese until fully incorporated. Season with salt and pepper to taste.
Scallops
  1. Heat the oil in a nonstick skillet. Pat the scallops very dry, season with salt, and place them in the pan.
  2. Gently shake the pan to help prevent sticking. Cook for 2-3 minutes, then turn each scallop over and continue until the exterior is golden and the center is opaque.
  3. Transfer the scallops to a paper towel-lined plate to absorb excess oil. Serve immediately.
Greens
  1. Heat the oil over medium-low heat. Add the garlic and stir for about a minute to release its flavor.
  2. Add the spinach or kale and cook, stirring, until wilted.
Brown Butter Finish
  1. Place the butter in a clean skillet over medium heat and stir while watching closely. When the butter becomes golden and foamy, remove it from the heat.
  2. Transfer the browned butter to a heat-proof bowl to cool slightly, then drizzle it over the risotto, scallops, and greens.

Notes

Pat the scallops very dry before cooking to help create a golden exterior.