Brown Butter Scallops with Parmesan Risotto Recipe
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Brown Butter Scallops with Parmesan Risotto
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Serves 4
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Ingredients:
Parmesan Risotto:
1 tablespoon butter
1 minced clove garlic or minced shallot (or both)
1 cup arborio rice
1/2 cup white wine
3 cups chicken broth
1/2 cup Parmesan cheese
Seared Scallops:
1 tablespoon grapeseed oil
1 pound jumbo scallops
Sauteed Spinach:
1 tablespoon olive oil
1 clove minced garlic
4 cups spinach
Brown Butter:
3 tablespoons butter
Directions:
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. Add the
parmesan and stir until incorporated. Salt + pepper 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. Shake gently to prevent sticking.
After 2-3 minutes, flip each scallop over. Cook until the scallops have a 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 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 – 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 spinach.
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Brown Butter Scallops with Parmesan Risotto
Serves 4
Ingredients:
Parmesan Risotto:
1 tablespoon butter
1 minced clove garlic or minced shallot (or both)
1 cup arborio rice
1/2 cup white wine
3 cups chicken broth
1/2 cup Parmesan cheese
Seared Scallops:
1 tablespoon grapeseed oil
1 pound jumbo scallops
Sauteed Spinach:
1 tablespoon olive oil
1 clove minced garlic
4 cups spinach
Brown Butter:
3 tablespoons butter
Directions:
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. Add the
parmesan and stir until incorporated. Salt + pepper 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. Shake gently to prevent sticking.
After 2-3 minutes, flip each scallop over. Cook until the scallops have a 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 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 – 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 spinach.
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