brown butter scallops

Brown Butter Scallops with Parmesan Risotto! So Luscious! So Fancy! So Christmas-Date-Night-In Perfect. Say hello to this delicious meal!

Brown Butter Scallops with Parmesan Risotto

butter

garlic shallot (or both)

arborio rice

white wine

chicken broth

Parmesan cheese

grapeseed oil

jumbo scallops

olive oil

minced garlic

spinach or kale

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 &#8211; 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.

I'm going to make brown butter scallops with parmesan risotto for my 22nd anniversary tonight!!!!!! Wish me luck!

I have made this recipe a few times now and all I can say is delicious!! Nothing better than creamy risotto and pan seared scallops. Thanks for this amazing recipe 😋

There's nothing like a nice seared scallop. When I used to work in the restaurant biz, we would actually make sure the oil in the pan hit smoke point (you could see light smoke off the pan) before putting the scallops in, because you're right, those bad boys can stick!

This looks so delicious I want to leave work now and get started on dinner!

I have made this recipe so many times now. It always makes me feel so confident in my cooking skills! This dish is heaven. Brown butter on everything? Yes. The flavors are perfect together. It’s so indulgent, I think of it as my “show-off” dish. This is a staple recipe, for sure. Perfect for a fun or special occasion! Or not, really… perfect for any day you want something absolutely delicious.

I have had scallops a total of ONE time in my life.  It took me 10min to get up the nerve to eat them.  Then there were texture issues. And then after the entire process (because it indeed became a process) I decided I kinda loved them.

Pointless story...but this recipe may have me heading down memory lane for that process all over again LOL.  Yum.

Side note: when is your FIL going to just open up an online store because I think you get comments every post about that stunning bowl :)

These are perfectly seared scallops! Browned on the outside, soft on the inside - looks amazing!

https://content.jwplatform.com/videos/p3xlYHeV.mp4

Brown Butter Scallops

Brown Butter Seared Scallops (How to Cook Frozen Scallops)

sea scallops

neutral oil

Salt and black pepper,

corn, (2-3 cobs)

polenta

vegetable stock

milk

Juice of half lemon (plus wedges, for serving)

basil,

Salt and pepper,

To begin, thaw frozen scallops overnight in the refrigerator. Dry scallops well with a paper towel to remove as much excess moisture as possible. Ensure the side muscle is removed from each sea scallop. Sprinkle each side with salt and pepper, then set aside while you prepare the polenta.

Combine stock, milk and a few pinches of salt and pepper to a medium saucepan. Heat over medium until simmering. Add dry grits or polenta, stirring to prevent lumping. Stir occasionally, cooking until the liquid has absorbed and the grits are tender.

While the polenta is cooking, heat a large pan or cast iron skillet over medium-high heat. Add your fresh corn cobs to the pan and turn occasionally until charred. Remove from the skillet and cool until you can handle. Cut the corn away from the cob. Add 1 cup of the charred corn to the polenta and stir to combine. Cover and set aside.

Wipe out the skillet where you charred the corn. Heat it over medium-high heat with neutral oil and 2 tablespoons butter. Place scallops in the hot pan in a single layer. Sear without moving the scallops for 3 minutes, until they achieve a good sear. Reduce heat to medium and turn scallops. Add last 2 tablespoons butter to pan. Saute for the final minute while basting in butter, until scallops are just cooked through. Remove scallops to a side plate and tent with foil. 

Return the pan to the heat and squeeze the juice of half lemon into the skillet. Gently swirl the pan and scrape up any tasty bits at the bottom. Taste the brown butter sauce and adjust seasoning. 

Portion charred corn polenta into shallow bowls. Top with seared scallops and lemon brown butter sauce. Garnish with remaining charred corn kernels and fresh basil. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1688996297/cgith1kustbjqduldpkw.mp4

Perfectly tender sea scallops in a savory brown butter sauce served over charred corn polenta - it's the 30-minute meal you'll be making every week! Quick and easy and over the top delicious. Save this recipe today!

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