Thursday, March 21, 2019

brown butter scallops with parmesan risotto



This feels-like-a-fancy-restaurant meal combines the love that is a pile of creamy Parmesan risotto (with a splash of white wine bcz this is a fancy restaurant, remember?) and seared scallops, garlic sautéed greens, and THEN, like we weren’t already enough, the brown butter gets drizzled all up on top of everything. Just so you can go to heaven and back again in one bite.


INGREDIENTS                     

parmesan risotto:
  • 1 tablespoon butter
  • 1 minced clove garlic or 1 minced shallot (or both)
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 3-ish cups of chicken broth
  • 1/2 cup Parmesan cheese

seared scallops:
  • 1 tablespoon grapeseed oil
  • 1 pound jumbo scallops

sauteed spinach or kale:
  • 1 tablespoon olive oil
  • 1 clove minced garlic
  • 4 cups spinach or kale

brown butter:
  • 3 tablespoons butter


INSTRUCTIONS

  1. 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.
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full recipe here: pinchofyum.com