Brown Butter Scallop Risotto

Brown Butter Scallop Risotto Introduction: Indulge in the creamy elegance of Brown Butter Scallop Risotto—a perfect combination of buttery seared scallops and velvety risotto. This dish is a symphony of flavors, perfect for date nights or impressing dinner guests. With a hint of garlic, parmesan, and lemon zest, it’s a guaranteed crowd-pleaser. Ingredients: Scallops: 12 large sea scallops, patted dry Risotto Base: 1 cup Arborio rice, 4 cups chicken or seafood stock (warm), 1 small onion (finely chopped), 2 garlic cloves (minced), 1/2 cup dry white wine Enhancers: 1/4 cup grated Parmesan cheese, 2 tbsp unsalted butter, 1 tbsp olive oil, 1/2 tsp lemon zest, salt, and pepper to taste Brown Butter: 3 tbsp unsalted butter Instructions: Sear Scallops: Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper, then sear 2 minutes per side until golden. Set aside. Cook Risotto: In a pan, sauté onions and garlic in 1 tbsp butter. Add rice, stirring to coat. Pour in wine, letting it reduce. Gradually add stock, stirring constantly, until rice is creamy and tender (~20 minutes). Brown Butter: In a small pan, melt butter over medium heat, swirling until golden brown with a nutty aroma. Combine: Stir Parmesan, lemon zest, and brown butter into the risotto. Plate risotto, top with scallops, and drizzle with remaining brown butter. Cooking Tips: Use fresh, dry scallops for the perfect sear. Avoid overcrowding the pan. Warm your stock before adding to risotto for even cooking.