Brown Butter Scallops with Parmesan Risotto
Golden-seared jumbo scallops meet a creamy, cheese-forward risotto in this sophisticated dish. A final drizzle of toasted brown butter brings a nutty depth to the tender seafood and wilted greens.
Ingrédients
- 1 tbsp butter
- 1 minced clove garlic or minced shallot · minced
- 1 cup arborio rice
- 1/2 cup white wine
- 3 cups chicken broth
- 1/2 cup Parmesan cheese
- 1 tbsp grapeseed oil
- 1 pound jumbo scallops
- 1 tbsp olive oil
- 1 clove minced garlic · minced
- 4 cups spinach or kale
- 3 tbsp butter
Préparation
- 1
Melt the butter in a large non-stick skillet over medium heat. Sauté the garlic or shallot until fragrant, then stir in the arborio rice to coat. Pour in the white wine and cook until absorbed. Gradually add the broth, 1/2 cup at a time, stirring constantly until the rice reaches a creamy consistency. Stir in the Parmesan cheese and season with salt and pepper.
- 2
Heat the grapeseed oil in a separate non-stick skillet. Pat the scallops thoroughly dry, season with salt, and sear for 2-3 minutes per side until golden brown and opaque. Transfer to a paper towel-lined plate.
- 3
Heat the olive oil in a skillet over medium-low heat. Add the remaining minced garlic and the spinach or kale, cooking until the greens are wilted.
- 4
Melt the 3 tablespoons of butter in a clean skillet over medium heat, stirring constantly until the butter turns golden and foamy. Remove from the heat immediately, let cool slightly, and drizzle over the assembled risotto, scallops, and greens.