Description
Perfectly seared scallops served over creamy parmesan risotto, finished with nutty brown butter.
Ingredients
Scale
For the Crust:
- 1 lb fresh scallops
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup grated parmesan cheese
- 1/2 cup dry white wine
- 1 small shallot, minced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Heat chicken broth in a saucepan and keep warm over low heat.
- In a separate pan, sauté shallot and garlic in 1 tbsp butter until soft. Add Arborio rice and toast for 2 minutes.
- Deglaze with white wine, stirring until absorbed. Gradually add warm broth, 1/2 cup at a time, stirring frequently until rice is creamy and al dente (about 20 minutes).
- Stir in parmesan cheese and season with salt and pepper. Cover and keep warm.
- Pat scallops dry and season with salt and pepper. Heat olive oil in a skillet over high heat. Sear scallops for 2 minutes per side until golden. Remove and set aside.
- In the same skillet, melt remaining butter over medium heat until nutty and brown (about 3 minutes). Drizzle over scallops.
- Serve scallops over risotto, garnished with parsley.
Notes
You can customize the seasonings to taste.