Brown Butter Scallops with Butternut Squash Risotto
User Reviews
5
Brown Butter Scallops with Butternut Squash Risotto
Description
Brown Butter Scallops with Butternut Squash Risotto combines delicate scallops with a creamy risotto base. The risotto is prepared with arborio rice cooked in warm chicken or vegetable stock, white wine, and enhanced with butter, olive oil, sautéed onions, garlic, and fresh thyme. Incorporating butternut squash puree and freshly grated nutmeg adds a subtly sweet and aromatic character to the dish. Parmesan cheese is folded in at the end to enrich the risotto with a savory finish.
The scallops are seasoned and seared in butter and high-heat oil until they develop a golden brown crust, locking in their tender juices. This cooking method produces a rich, nutty flavor that contrasts with the smooth risotto. The combination provides a sophisticated texture interplay between the creamy rice and the slightly crisped scallops.
This dish is suitable as an elegant main course, offering a comforting yet refined meal option. It pairs well with a simple green salad or steamed vegetables to lighten the palate and balance the richness.
To ensure proper cooking of the risotto, use warm stock to speed up the absorption process and maintain consistent simmering. Pumpkin puree can substitute the butternut squash if needed, and omitting the wine is possible by adding extra stock, though the wine contributes depth of flavor. Adjust seasoning to taste as you finish cooking.
Ingredients
Risotto:
- 6 cups chicken stock (or veggie stock)
- 3 tablespoons butter divided, unsalted
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely diced
- 2 cloves garlic finely minced
- 4 thyme leaves stripped from stems, sprigs, fresh
- 2 cups arborio rice
- 1/2 cup white wine dry
- 1 (15-ounce) can butternut squash puree
- 1/2 teaspoon nutmeg freshly ground
- 2 teaspoons kosher salt plus more to taste
- 1 teaspoon black pepper plus more to taste, freshly ground
- 2 cups Parmesan Cheese finely grated
Scallops:
- 1 pound scallops cleaned, large
- 1 teaspoon kosher salt plus more to taste
- ¾ teaspoon black pepper plus more to taste, freshly ground
- 2 teaspoons neutral high-heat oil
- 4 tablespoons butter divided, unsalted
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
- Use warm broth to speed risotto cooking and maintain temperature for consistent rice absorption.
- Pumpkin puree can be used in place of butternut squash puree without affecting texture significantly.
- If skipping white wine, increase broth slightly to compensate for liquid volume and adjust seasoning as needed.
- Vegetable broth can substitute chicken stock to make the dish pescatarian-friendly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
