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Brown butter scallops with Parmesan risotto and wilted greens on a ceramic plate

Brown Butter Scallops with Parmesan Risotto and Greens

Brown Butter Scallops with Parmesan Risotto and Greens is a creamy, comforting dish featuring tender seared scallops, rich risotto, and a nutty butter finish. It is a polished dinner choice when you want a restaurant-style meal with balanced textures and flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Italian
Calories: 411
Ingredients Method Notes

Ingredients
  

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
Scallops
  • 1 tablespoon grapeseed oil
  • 1 pound jumbo scallops
Greens
  • 1 tablespoon olive oil
  • 1 clove minced garlic
  • 4 cups spinach or kale
Brown Butter
  • 3 tablespoons butter

Method
 

Parmesan Risotto
  1. Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Add the minced garlic or shallot and cook for a minute or two until softened and fragrant.
  2. Stir the Arborio rice into the butter mixture until coated, then add the white wine.
  3. Add the chicken broth in 1/2 cup additions, simmering and stirring after each addition until the rice becomes soft and creamy. Add more liquid as needed for the desired creamy texture.
  4. Stir in the Parmesan cheese until fully combined, then season with salt and pepper to taste.
Seared Scallops
  1. Heat the oil in a nonstick skillet. Pat the scallops very dry, season with salt, and place them in the pan.
  2. Allow the scallops to cook for 2-3 minutes, gently shaking the pan to help prevent sticking, then turn each scallop over.
  3. Cook until the scallops have a golden exterior and an opaque interior, then transfer them to a paper towel-lined plate to remove excess oil.
Greens
  1. Heat the oil over medium-low heat. Add the garlic and cook briefly to release its flavor.
  2. Add the spinach or kale and stir until the greens are wilted.
Brown Butter Finish and Serving
  1. Place 3 tablespoons butter in a clean skillet over medium heat and stir while watching closely until the butter becomes golden and foamy.
  2. Remove the browned butter from the heat, transfer it to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.
  3. Serve the risotto, scallops, and greens together with the brown butter finish.

Notes

Pat the scallops very dry before cooking to help achieve a browned exterior.