Brown Butter Scallops With Parmesan Risotto

Preparation time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes
Yield: 3-4 Servings

Ingredients:
Parmesan Risotto:

• 1 Tbsp. 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 Tbsp. grapeseed oil
• 1 pound jumbo scallops

Sauteed Spinach or Kale:

• 1 Tbsp. olive oil
• 1 clove minced garlic
• 4 cups spinach or kale

Brown Butter:

• 3 Tbsp. butter

Directions:

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, and 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 + pepper to taste.
2. For the Seared Scallops: Heat oil in a nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to the pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel-lined plate to absorb excess oil. Serve immediately.
3. For the Sautéed Spinach: Heat the oil over medium-low heat. Add the garlic, and stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.
4. For the Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely – when it starts to look golden and foamy, remove it from heat, transfer it to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.

Recipe from pinchofyum.com