Brown Butter Scallops with Butternut Squash Risotto
User Reviews
5.0
21 reviews
Excellent
Brown Butter Scallops with Butternut Squash Risotto
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These brown butter scallops with butternut squash risotto are tender, delicious and nutty.
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Ingredients
Risotto:
- 6 cups chicken stock (or veggie stock)
- 3 tablespoons unsalted butter divided
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely diced
- 2 cloves garlic finely minced
- 4 sprigs fresh thyme leaves stripped from stems
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1 (15-ounce) can butternut squash puree
- 1/2 teaspoon freshly ground nutmeg
- 2 teaspoons kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper plus more to taste
- 2 cups Parmesan Cheese finely grated
Scallops:
- 1 pound large scallops cleaned
- 1 teaspoon kosher salt plus more to taste
- ¾ teaspoon freshly ground black pepper plus more to taste
- 2 teaspoons neutral high-heat oil
- 4 tablespoons unsalted butter divided
Instructions
To Make the Risotto:
- To a 2-quart saucepan, add the chicken stock and heat on medium until it comes to simmer, then quickly reduce to low to keep it warm.
- To a skillet, set over medium heat, add 2 tablespoons butter and 2 tablespoons olive oil and heat until shiny and shimmering. Add the onions and cook for about 5 minutes or until softened. Add the minced garlic, thyme, and arborio rice and cook, stirring often, for another 5 or so minutes until the grains are translucent on the edges with the centers remaining white (it’ll look like each grain has a white dot in the center).
- Add the white wine to the skillet, stirring often, until fully absorbed by the grains.
- Ladle in about 1/2 a cup of warm stock into the skillet and stir often until the liquid has absorbed into the rice and the bottom of the pan looks dry. Continue this process until all the stock has been incorporated. It should take about 30 minutes or so in total. The rice should be shiny and al dente. If at any point before the 30 minutes is up or before you’ve incorporated all of the stock the risotto is both al dente and shiny, you can stop adding the stock. Risotto is a touch and feel dish. Reduce the heat to low and stir in the butternut squash, nutmeg, 2 teaspoons of salt, 1 teaspoon of pepper, and the cream cheese and stir for 2 minutes, it should be well combined. Turn off the heat and fold in the reserved 1 tablespoon of butter, parmesan, and gruyere. Taste it and add more seasoning, to taste. If it looks really saucy, don’t panic. The sauce will continue to absorb into the rice as you sear the scallops.
To Make the Scallops:
- Start by patting the scallops dry with a paper towel (this helps with them getting nice and browned). Sprinkle both sides with salt and pepper. In a small skillet, set over medium-high heat, add the oil.
- When hot, add the scallops, cooking on each side for about 1 to 2 minutes, until nice and golden brown. Repeat until you’ve worked your way through all of the scallops. Set them aside on a paper towel. Clean out the pan, if needed and then add the butter to the pan and cook for about 1 to 2 minutes, stirring frequently, until it’s turned from melted, to foamy to nutty and browned. Remove immediately.
- Divide the risotto into six equal portions, preferably served in shallow bowls, and top with the scallops and drizzle the browned butter over each. Serve immediately--you can garnish with a sprig of thyme and more parmesan cheese if desired.
Notes
- Tips and Tricks:
- Substitute veggie broth if you want to make this dish pescatarian-friendly.
- Warm broth helps the risotto cook faster. If you pour in cold broth, you have to wait until it heats up until it can begin cooking the arborio rice, hence the reason why this recipe calls for the first step to heat up the broth.
- You can substitute pumpkin puree in place of butternut squash puree.
- If you want to skip the addition of wine, no biggie, you can just skip to the step with the broth. You may need a bit more broth in the end.
- Substitute veggie broth if you want to make this dish pescatarian-friendly.
- Warm broth helps the risotto cook faster. If you pour in cold broth, you have to wait until it heats up until it can begin cooking the arborio rice, hence the reason why this recipe calls for the first step to heat up the broth.
- You can substitute pumpkin puree in place of butternut squash puree.
- If you want to skip the addition of wine, no biggie, you can just skip to the step with the broth. You may need a bit more broth in the end.
Nutrition Information
Show Details
Calories
706kcal
(35%)
Carbohydrates
68g
(23%)
Protein
32g
(64%)
Fat
32g
(49%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
2341mg
(98%)
Potassium
550mg
(16%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
731IU
(15%)
Vitamin C
3mg
(3%)
Calcium
427mg
(43%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 706 kcal
% Daily Value*
| Calories | 706kcal | 35% |
| Carbohydrates | 68g | 23% |
| Protein | 32g | 64% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 2341mg | 98% |
| Potassium | 550mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 427mg | 43% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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