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There are few dishes that evoke the same sense of culinary luxury as Brown Butter Scallops with Parmesan Risotto. This exquisite meal marries the rich, nutty flavor of brown butter with perfectly seared scallops and a creamy, decadent risotto. The combination of textures and flavors creates a dining experience that is both sophisticated and comforting, making it an ideal choice for special occasions or a cozy dinner at home.

Brown Butter Scallops with Parmesan Risotto

Indulge in the luxury of Brown Butter Scallops with Parmesan Risotto, where perfectly seared scallops meet creamy, rich risotto infused with nutty brown butter and tangy Parmesan. This dish strikes the ideal balance between textures and flavors, making it perfect for special occasions or cozy dinners. Impress your guests or treat yourself with this delicious combination! #Scallops #Risotto #GourmetCooking #DinnerParty #Foodie #EasyRecipes #HomeCooking
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Ingredients
  

For the Brown Butter Scallops:

1 lb sea scallops (fresh, patted dry)

4 tbsp unsalted butter

2 cloves garlic, minced

1 tbsp fresh lemon juice

Salt and freshly cracked black pepper, to taste

Fresh parsley, chopped (for garnish)

For the Parmesan Risotto:

1 cup Arborio rice

4 cups low-sodium chicken or vegetable broth (kept warm)

1/2 cup dry white wine (optional)

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

3 tbsp unsalted butter

2 tbsp olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Risotto:

    - In a large saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

      - Stir in the minced garlic and cook for an additional minute, being careful not to burn it.

        - Add the Arborio rice to the pan and stir well for about 2 minutes until the rice is lightly toasted.

          - Pour in the white wine (if using) and stir until it's mostly absorbed by the rice.

            - Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

              - Stir in the grated Parmesan cheese, the remaining 2 tablespoons of butter, and season with salt and pepper. Keep warm on low heat.

                Cook the Scallops:

                  - In a skillet, melt the butter over medium heat. Keep an eye on it as it melts; it should begin to foam and turn a golden brown color, releasing a nutty aroma.

                    - Once the butter is browned, add the garlic and sauté until fragrant, about 1 minute. Be cautious not to burn the garlic.

                      - Pat the scallops dry again with a paper towel. Season them with salt and pepper.

                        - Carefully place the scallops in the skillet, flat side down, making sure not to crowd the pan. Sear for about 2-3 minutes on each side until they are golden brown and cooked through. Use tongs to turn them gently.

                          - Drizzle with fresh lemon juice right before removing from heat.

                            Plate the Dish:

                              - Spoon a generous portion of Parmesan risotto onto each plate.

                                - Top with the beautifully seared brown butter scallops and spoon some of the brown butter garlic sauce over the dish.

                                  - Garnish with freshly chopped parsley for a pop of color and extra flavor.

                                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2