scallop risotto

This scallop risotto is divine! Brown butter herb scallops served on top of champagne risotto. A super special meal made at home!

Herb Brown Butter Scallops with Champagne Risotto

stock

olive oil

garlic cloves, (minced)

kosher salt and pepper

arborio rice

unsalted butter

parmesan cheese

scallops

parsley

chives

In a separate saucepan or stock pot, heat the stock on low until it’s warm.

In another saucepan or pot, heat the olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.

Once the rice is translucent, stir in the champagne. Cook until the champagne has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.

Stir in the butter until melted. Stir in the parmesan until melted. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need.

champagne risotto

Heat a cast-iron skillet over medium heat. Pat the scallops completely dry with a paper towel and season them all over with salt and pepper.

Add the butter to the pan - it will almost immediately begin to brown in the cast iron. Place the scallops in a single layer in the pan. They cook quickly, so they probably only need about 2 minutes per side, depending on their size! I like to cook for 2 minutes, then flip and cook for 2 minutes more. Turn off the heat. Stir in the garlic. They will continue to cook for another minute or so. Sprinkle the chopped parsley and chives over the scallops.

To make extra brown butter (if you want, not required!), place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds.

Scoop the risotto into a bowl and top with the scallops. You can serve this family style, with everything in one large bowl, or as separate servings. Drizzle more brown butter on top. If you’d like, you can sprinkle on some extra parmesan too!

herb brown butter scallops

Simple lemon butter scallops served over my favorite risotto recipe made with shallots, garlic, Parmesan cheese, and a little white wine.

Lemon Butter Scallops Over Parmesan Risotto Recipe

sea scallops,

chicken

Arborio rice

white wine

cheese

shallot, minced

garlic

parsley,

Salt and pepper

fresh parsley, minced

juice of half a lemon, squeezed

Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes.

Add risotto and stir for 1 minute. Add the white wine and simmer for an additional minute. Add warm chicken broth to the pan ½ cup at a time, stirring after each addition. Allow risotto to absorb most of the broth before each addition. Continue until soft and creamy, about 25-30 minutes. Note, the chicken broth will absorb in about 1-2 minutes after each addition.

Season with salt and pepper and stir in Parmesan cheese and 2 tablespoons chopped fresh parsley. Divide and transfer to bowls when ready to serve.

For the risotto

While risotto is cooking, pat scallops dry and season with salt and pepper. Mince the parsley and set aside. Add 1 tablespoon of olive oil (affiliate link) to a 12 inch cast iron skillet and bring to high heat.

Once skillet is hot, add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.

Remove scallops from the skillet and set on a plate. Add the butter, lemon and fresh parsley to the skillet, stirring occasionally until fully melted.

Return the scallops to the skillet and cook for an additional 1-2 minutes per side. Divide scallops and serve over risotto in a bowl and drizzle with extra lemon butter sauce as desired. Sprinkle with fresh parsley and serve immediately.

For the scallops

Sounds great - can’t wait to give it a shot!

I have made this recipe twice. My husband and I love it! I had never made risotto before and it was delicious. This will be my go to scallop recipe from now on. Anxious to try the bacon wrapped scallops now.

I made this recipe last night.  Used jumbo shrimp and added mushrooms.  Excellent!!!  I will add this to my favorites list!

I made this tonight and it was amazing! It was my first time making risotto and it turned out perfectly. So did the scallops. I will definitely be making this wonderful recipe again. Thank you so much!

Scallops over Wilted Spinach Parmesan Risotto

tsp butter

shallot (minced)

chicken stock

salt and pepper

sea scallops (about 12-14)

salt and fresh pepper

oz baby spinach (washed)

Heat chicken stock in a small pot.

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute.

Add rice mixing well until well coated and transluscent, about 2 minutes.

Add wine, salt and pepper and mix well until it is absorbed into the rice.

Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.

Add parmesan cheese and parsley, mix well and serve.

For the risotto:

Wash scallops and pat dry with a paper towel. Season with salt and pepper.

Heat a medium size pan on a high flame. When pan is hot, melt 1 tsp butter and place half of the scallops in the pan.

Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.

Remove from the pan and set aside on a warm plate.

Add addition 1 tsp butter and cook remaining scallops. Set aside.

Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts, 2 to 3 minutes.

Serve scallops with spinach over risotto.

For the scallops:

Scallops with Parmesan Risotto and Wilted Spinach is the perfect way to say I love you! Restaurant quality meal that's so easy to make at home.  

PRINT RECIPE https://www.skinnytaste.com/seared-scallops-over-wilted-spinach-and/

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