Description
Indulge in the exquisite flavors of Brown Butter Scallops with Butternut Squash Risotto, a dish that brings together the richness of seared scallops and the comforting creaminess of risotto. The nutty brown butter elevates the tender scallops while the butternut squash adds a sweet, velvety texture to the dish. Perfect for both casual weeknight dinners and elegant gatherings, this recipe is surprisingly easy to prepare, making it ideal for cooks of all skill levels. Impress your guests and enjoy a gourmet meal right at home!
Ingredients
- 6 cups chicken stock (or vegetable stock)
- 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)
- 1 pound large scallops (cleaned)
- 1 teaspoon kosher salt (plus more to taste)
- 3/4 teaspoon freshly ground black pepper (plus more to taste)
- 2 teaspoons neutral (high-heat oil)
- 4 tablespoons unsalted butter (divided)
Instructions
- Heat chicken or vegetable stock in a saucepan over low heat; keep warm.
- Sauté diced onion and minced garlic in olive oil until softened. Stir in thyme leaves.
- Add Arborio rice and toast for about 2 minutes.
- Deglaze with apple vinegar until absorbed.
- Gradually add warmed stock, stirring frequently for about 18-20 minutes.
- Stir in butternut squash purée, nutmeg, parmesan cheese, salt, and pepper until creamy.
- Sear seasoned scallops in another skillet with high-heat oil for 2-3 minutes on each side.
- Finish with melted brown butter drizzled over scallops before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Searing/Simmering
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 460
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg