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Brown Butter Scallops with Butternut Squash Risotto
5 from 21 votes

Brown Butter Scallops with Butternut Squash Risotto

Brown Butter Scallops with Butternut Squash Risotto is a dish featuring tender scallops seared in butter alongside a creamy risotto infused with butternut squash puree. The risotto is cooked slowly with stock, white wine, and aromatics like thyme and garlic, providing a silky texture and a subtle nutmeg warmth. The scallops are seasoned and browned in butter for a rich, savory complement to the risotto. This meal offers a balance of sweet and savory flavors and a satisfying combination of creamy and tender textures.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6
Calories: 706 kcal
Course: Dinner
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. 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).
  3. Add the white wine to the skillet, stirring often, until fully absorbed by the grains.
  4. 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:
  1. ​​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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 706

% 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.