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Brown Butter Scallops with Parmesan Risotto

Everything goes really well together and creates an impressive meal... This Brown Butter Scallops with Parmesan Risotto! So Luscious! So Fancy! So Christmas-Date-Night-In Perfect. Say hello to this delicious meal!

Prep Time

        Prep and cook time: 30 minutes
        Yield: Serves 4


For Parmesan Risotto:

        1 tbsp butter
    •    1 cup arborio rice
    •    1/2 cup white wine
    •    1/2 cup Parmesan cheese
    •    3 ish cups of chicken broth
    •    1 minced clove garlic or 1 minced shallot or both)

For Seared Scallops:

    •    1 tbsp grapeseed oil
    •    1 pound jumbo scallops

For Sauteed Spinach or Kale:

    •    1 tbsp olive oil
    •    1 clove minced garlic
    •    4 cups spinach or kale

For Brown Butter:

    •    3 tbsps butter


  1. 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.
  2. 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.
  3. For the Sauteed 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.
  4. 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.

This great family recipe is thanks to Pinch of Yum at


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