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Brown Butter Scallops with Parmesan Risotto is not just a meal; it’s an experience that transports your taste buds to the heart of Italian cuisine. This dish is a perfect harmony of flavors and textures, combining the rich, nutty notes of brown butter with the succulent sweetness of scallops, all beautifully complemented by the creamy, cheesy goodness of Parmesan risotto. The appeal of this dish lies not only in its delectable taste but also in its elegant presentation, making it a popular choice for special occasions or romantic dinners.

Brown Butter Scallops with Parmesan Risotto

Elevate your dinner game with this irresistible Brown Butter Scallops with Parmesan Risotto! This dish combines the rich, nutty flavors of brown butter with perfectly seared scallops and creamy risotto for an exquisite dining experience. It's perfect for special occasions or a romantic night in. Discover the secrets to achieving that golden crust and creamy texture in this delightful recipe! #Scallops #Risotto #GourmetCooking #ItalianCuisine #DinnerRecipe #Foodie
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Ingredients
  

For the Scallops:

1 pound large sea scallops, cleaned and patted dry

4 tablespoons unsalted butter

2 tablespoons olive oil

Salt and pepper, to taste

Fresh lemon juice, for finishing

Fresh parsley, finely chopped, for garnish

For the Parmesan Risotto:

1 cup Arborio rice

4 cups chicken or vegetable broth, kept warm

1/2 cup dry white wine

1 small onion, minced

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions
 

Prepare the Risotto:

    - In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the minced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

      - Stir in the Arborio rice, toasting it for 2-3 minutes until it becomes slightly translucent.

        - Pour in the white wine and stir until it's absorbed by the rice.

          - Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

            - Once the risotto reaches your desired consistency, remove it from the heat and stir in the grated Parmesan cheese and 2 tablespoons of butter. Season with salt and pepper to taste. Cover and keep warm.

              Cook the Scallops:

                - In a large skillet, heat the olive oil over medium-high heat. Season the scallops with salt and pepper.

                  - Once the oil is hot, add the scallops to the skillet, making sure not to overcrowd them. Cook for about 2-3 minutes on one side until they develop a golden crust.

                    - Flip the scallops and add the brown butter by letting the butter melt and bubble around them for another 1-2 minutes. This process helps to enhance the flavor as it turns a nutty brown.

                      - Squeeze fresh lemon juice over the scallops just before removing them from the heat.

                        Serving:

                          - Serve the creamy Parmesan risotto in bowls, topped with the golden brown butter scallops. Drizzle with any remaining brown butter from the skillet. Garnish with finely chopped parsley for a fresh touch.

                            Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4