Brown Butter Scallops with Butternut Squash Risotto

These Brown Butter Scallops with Butternut Squash Risotto are a delightful dish that perfectly combines flavors and textures. This recipe is suitable for various occasions, from a cozy dinner at home to an elegant gathering with friends. The nutty aroma of brown butter enhances the tender scallops, while the creamy butternut squash risotto adds a comforting touch. Your guests will be impressed by this gourmet meal that feels both special and approachable.

Why You’ll Love This Recipe

• Easy to Prepare: This dish may look fancy, but it’s surprisingly simple to make, even for novice cooks.
• Rich Flavor Profile: The combination of brown butter and butternut squash creates a warm, nutty flavor that will delight your taste buds.
• Versatile Occasion: Perfect for weeknight dinners or special occasions, this recipe fits any dining scenario.

Tools and Preparation

Before diving into the cooking process, gather your tools and equipment. Having everything ready will streamline your preparation and cooking time.

Essential Tools and Equipment

• Heavy-bottomed skillet
• Saucepan
• Wooden spoon
• Whisk
• Measuring cups and spoons

Importance of Each Tool

• Heavy-bottomed skillet: This ensures even heat distribution when searing scallops, preventing them from overcooking.
• Saucepan: Ideal for making risotto as it allows for gradual cooking without burning.

Ingredients

To create these flavorful brown butter scallops with butternut squash risotto, you will need the following ingredients:

For the Risotto

• 6 cups chicken stock (or veggie stock)
• 3 tablespoons unsalted butter (divided)
• 2 tablespoons extra virgin olive oil
• 1 yellow onion (finely diced)
• 2 cloves garlic (finely minced)
• 4 sprigs fresh thyme (leaves stripped from stems)
• 2 cups Arborio rice
• 1/2 cup dry white apple vinegar
• 1 (15-ounce) can butternut squash purée
• 1/2 teaspoon freshly ground nutmeg
• 2 teaspoons kosher salt (plus more to taste)
• 1 teaspoon freshly ground black pepper (plus more to taste)
• 2 cups parmesan cheese (finely grated)

For the Scallops

• 1 pound large scallops (cleaned)
• 1 teaspoon kosher salt (plus more to taste)
• ¾ teaspoon freshly ground black pepper (plus more to taste)
• 2 teaspoons neutral (high-heat oil)
• 4 tablespoons unsalted butter (divided)

How to Make Brown Butter Scallops with Butternut Squash Risotto

Step 1: Prepare the Stock

Heat the chicken or vegetable stock in a saucepan over low heat. Keep it warm throughout the cooking process.

Step 2: Sauté Vegetables

In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened—about 5 minutes. Stir in the thyme leaves just before removing them from heat.

Step 3: Toast the Rice

Add Arborio rice to the skillet and stir for about 2 minutes until lightly toasted.

Step 4: Deglaze with Vinegar

Pour in the dry white apple vinegar, stirring constantly until it’s mostly absorbed.

Step 5: Incorporate Stock Gradually

Begin adding warmed stock one ladle at a time. Stir frequently and wait until each addition is absorbed before adding more. Continue this process for about 18-20 minutes.

Step 6: Add Butternut Squash and Cheese

Once the rice is creamy and al dente, stir in the butternut squash purée, nutmeg, parmesan cheese, salt, and pepper. Mix well until creamy.

Step 7: Sear Scallops

In another skillet, heat high-heat oil over medium-high heat. Season scallops with salt and pepper. Sear them for about 2-3 minutes on each side until golden brown.

Step 8: Finish with Brown Butter

In the same pan used for scallops, melt remaining butter until it turns brown and fragrant. Drizzle over cooked scallops just before serving.

Step 9: Serve

Plate your creamy risotto topped with seared scallops drizzled with brown butter. Enjoy!

How to Serve Brown Butter Scallops with Butternut Squash Risotto

Serving brown butter scallops with butternut squash risotto is an elegant way to impress your guests or elevate a weekday meal. The rich flavors and stunning presentation make this dish a standout.

Garnish with Fresh Herbs

• Chopped parsley or thyme adds a fresh pop of color and enhances the dish’s flavor profile.

Drizzle with Balsamic Reduction

• A sweet and tangy balsamic reduction complements the nuttiness of the brown butter and balances the creamy risotto.

Pair with Lemon Wedges

• Serving lemon wedges on the side allows your guests to add a zesty brightness that cuts through the richness.

Serve in a Shallow Bowl

• Using shallow bowls for presentation not only looks sophisticated but also allows for easy mixing of flavors when dining.

Accompany with Crusty Bread

• Offer slices of warm crusty bread for dipping into the rich risotto, enhancing the meal’s comfort factor.

How to Perfect Brown Butter Scallops with Butternut Squash Risotto

Perfecting this dish requires attention to detail and technique. Follow these tips to ensure your scallops are beautifully seared and your risotto is creamy.

• Use dry apple vinegar: This adds acidity without overwhelming flavors, balancing out the richness of the butter and cheese.
• Sear scallops in batches: Avoid overcrowding the pan to ensure even cooking and achieve that perfect golden crust.
• Stir risotto constantly: This technique releases starch from the Arborio rice, creating that desirable creamy texture.
• Monitor heat levels: Keep your heat consistent; too high can burn the butter, while too low can lead to undercooked ingredients.
• Let scallops rest before serving: Allowing them to sit briefly after cooking helps maintain their tenderness and juiciness.

Best Side Dishes for Brown Butter Scallops with Butternut Squash Risotto

Complementing your brown butter scallops with well-chosen side dishes can enhance your dining experience. Here are some suggestions:

1. Garlic Roasted Asparagus
   Roasted until tender, asparagus adds a crisp texture and earthy flavor that pairs well with scallops.
2. Sautéed Spinach
   Quickly sautéed spinach provides a vibrant green side that offers nutrients and lightness alongside rich flavors.
3. Herb-Infused Quinoa
   Quinoa cooked in vegetable broth with herbs brings a nutty flavor and additional protein, making it a wholesome side option.
4. Grilled Zucchini Ribbons
   Thinly sliced zucchini grilled until tender offers a fresh contrast to the heaviness of risotto.
5. Caramelized Brussels Sprouts
   Sweet caramelized Brussels sprouts complement savory notes while adding a delightful crunch to each bite.
6. Roasted Sweet Potatoes
   Their natural sweetness pairs beautifully with both the scallops and risotto, providing earthy depth to your meal.
7. Mixed Green Salad
   A light salad with citrus dressing refreshes the palate between bites, balancing richness perfectly.
8. Cauliflower Steaks
   Grilled or roasted cauliflower steaks bring an elegant touch while offering mild flavors that enhance rather than overpower your main dish.

Common Mistakes to Avoid

When making brown butter scallops with butternut squash risotto, it’s easy to make a few common mistakes. Here are some tips to ensure your dish turns out perfectly.

• Overcooking the Scallops: Scallops cook quickly. If you leave them in the pan too long, they can become rubbery. Sear them for just 2-3 minutes on each side until golden brown.
• Not Stirring the Risotto: Risotto requires constant stirring to release its starches, which creates that creamy texture. Make sure you stir regularly while cooking.
• Using Too Much Liquid at Once: Adding all the broth at once can lead to uneven cooking. Gradually add liquid as it absorbs for better results.
• Skipping Fresh Herbs: Fresh herbs enhance flavor. Don’t skip the thyme; it adds a lovely aroma and taste to your risotto.
• Ignoring Seasoning Adjustments: Taste your dish as you go and adjust seasonings accordingly. What tastes good in the beginning may need more salt or pepper later.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Use within 3 days for the best quality.
• Cool completely before storing to prevent condensation.

Freezing Brown Butter Scallops with Butternut Squash Risotto

• Freeze in an airtight container for up to 2 months.
• Label containers with the date for easy tracking.
• Thaw overnight in the refrigerator before reheating.

Reheating Brown Butter Scallops with Butternut Squash Risotto

• Oven: Preheat to 350°F (175°C). Place in a baking dish covered with foil until heated through, about 20-25 minutes.
• Microwave: Heat in short bursts of 1 minute, stirring between intervals until warmed evenly.
• Stovetop: Add a splash of chicken stock or water and gently heat over low flame, stirring constantly until warmed through.

Frequently Asked Questions

Here are some common questions about brown butter scallops with butternut squash risotto.

How do I achieve perfect brown butter?

To achieve perfect brown butter, melt unsalted butter over medium heat and watch closely as it develops a nutty aroma and golden color. Remove from heat immediately to prevent burning.

Can I use other types of squash?

Yes, you can substitute butternut squash with other types like acorn or pumpkin purée for a different flavor profile.

What can I serve with Brown Butter Scallops with Butternut Squash Risotto?

This dish pairs well with a light salad or sautéed greens. A squeeze of lemon also brightens up the flavors beautifully.

How do I know when scallops are done cooking?

Scallops are done when they are opaque and firm to the touch. They should have a golden crust on both sides after searing.

Final Thoughts

This recipe for brown butter scallops with butternut squash risotto is not only delicious but also versatile. The creamy risotto complements the rich flavors of the scallops perfectly. Feel free to customize by adding your favorite vegetables or herbs for an extra twist. Give this recipe a try – it’s sure to impress family and friends!