Brown Butter Scallops with Parmesan Risotto! So Luscious! So Fancy! So Christmas-Date-Night-In Perfect. Say hello to this delicious meal!
What people says about this recipe?
Julia; We made this and it was sooo delicious!! We made green beans with it instead of kale. Risotto was creamy and very flavorful, the scallops came out perfect!! We used the whole 3 cups of chicken broth for the risotto to make it nice and creamy and the grape seed oil was perfect to fry the scallops. We will definitely make this again!!
Samantha Marucci; I used a lot more than 3 cups of chicken broth, probably closer to 5 cups. I also mixed the spinach into the risotto. Butter at the end seriously makes it. Delicious!
Maggie Davis; I used regular rice and it was just as tender and amazing! Should have used less oil in the pan so I could have gotten a better crisp on the scallops.
Amy Beam; Soooooo good. Risotto took longer than expected. Added a splash of balsamic. So good!
Avra Novarr; delicious…make sure scallops are dry, in order to make sure that the scallops sear when using a nonstick pan the grape seed oil is important so you can use a high heat.
Ann; In order to avoid yet another pan, I threw the spinach into the risotto. I found it quite tasty. My husband would have liked some spice in the dish. I would make it again and appreciate that there are not huge amounts of ingredients.
Meg Murphy; Absolutely delicious! The risotto was creamy and the crunch of the spinach was delicious. Pro tip: the video on scallop prep at the end of the post helped me make sure the scallops came out well.
Janet Glidden; Very nice dinner! I set out all the ingredients before starting to simplify the process. Risotto was especially delicious.
Karen Boldosser; Delicious, we added mushrooms to the risotto, and used avocado oil to add a healthy fat with a high smoke point.
Kacee Huguely; Super good and so easy. Made mine with bay scallops and it was still good and more kid friendly!