Brown Butter Scallops With Parmesan Risotto Recipe Made Of 5 Ingredients
Elevate your dinner with Brown Butter Scallops with Parmesan Risotto, a dish that marries the nutty richness of browned butter with the creamy elegance of Parmesan risotto. Every bite promises a symphony of flavours, making it a perfect choice for those who appreciate the finer nuances of sea-inspired cuisine.
Brown Butter Scallops With Parmesan Risotto
Ingredients:
- Fresh Scallops
- Butter
- Garlic, minced
- Fresh Thyme
- Salt and Pepper, to taste
Instructions:
- Preparation: Pat the scallops dry with a paper towel and season both sides with salt and pepper.
- Heat the Pan: In a large skillet, heat a few tablespoons of butter over medium-high heat until the butter starts to foam and turn a golden brown color. Be careful not to burn the butter.
- Cook the Scallops: Add the scallops to the pan, ensuring they are not touching for even cooking. Cook without moving them until the underside is a deep golden brown (about 2-3 minutes), then flip and cook for another 1-2 minutes or until they are firm to the touch.
- Add Flavorings: Once flipped, add the minced garlic and a sprinkle of fresh thyme leaves over the scallops. Baste the scallops with the butter sauce in the pan until they are cooked through.
- Serve Immediately: Remove from heat and serve immediately for the best texture and taste.
Parmesan Risotto
Ingredients:
- 1 cup Arborio Rice
- 4 cups Chicken or Vegetable Broth, warmed
- 1 cup Parmesan Cheese, grated
- 1/2 cup White Wine (optional)
- 1 small Onion, finely chopped
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
Instructions:
- Sauté Onion: In a separate pan, heat the olive oil. Add the onion and cook until translucent.
- Toast the Rice: Add the Arborio rice, stirring quickly until it is well-coated and opaque, 1-2 minutes.
- Deglaze: (If using) Pour in the white wine and stir until nearly all evaporated.
- Cook the Risotto: Add the warm broth, one ladle at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladle. Keep at a simmer and stir often.
- Finish the Risotto: Once the rice is tender and creamy, remove from heat. Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
To Serve:
Plate the creamy Parmesan risotto and top with the seared brown butter scallops. Garnish with additional fresh thyme or parsley if desired.
