Brown Butter Scallops with Butternut Squash Risotto

These Brown Butter Scallops with Butternut Squash Risotto are a delightful dish that brings together tender scallops and creamy risotto for an unforgettable meal. Perfect for any occasion, this recipe combines rich flavors with a hint of nuttiness from the brown butter and butternut squash. Whether you’re hosting a fancy dinner party or enjoying a cozy night in, this dish is sure to impress.

Why You’ll Love This Recipe

• Delicious Flavor: The brown butter adds a nutty depth to the scallops, enhancing their natural sweetness.
• Comforting Texture: Creamy butternut squash risotto provides a perfect balance with the seared scallops.
• Impressive Presentation: This dish looks as good as it tastes, making it great for entertaining guests.
• Quick to Prepare: With just 50 minutes from start to finish, you can serve a gourmet meal without spending all day in the kitchen.
• Versatile Ingredients: This recipe uses easily accessible ingredients that can be adapted for various dietary preferences.

Tools and Preparation

To make this delicious dish, you’ll need some essential tools in your kitchen. Having the right equipment will help ensure everything goes smoothly.

Essential Tools and Equipment

• Skillet
• Pot
• Wooden spoon
• Measuring cups and spoons
• Ladle

Importance of Each Tool

• Skillet: A good skillet allows for even searing of the scallops, creating that perfect golden crust.
• Pot: A sturdy pot is essential for cooking the risotto evenly without burning.
• Wooden spoon: Ideal for stirring the risotto gently, preventing the rice from sticking to the pot.

Ingredients

These brown butter scallops with butternut squash risotto are tender, delicious and nutty.

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

Start by warming your chicken or veggie stock in a pot over low heat. Keep it warm but not boiling while you prepare your risotto.

Step 2: Sauté Aromatics

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the finely diced onion and sauté until translucent, about 5 minutes. Then add minced garlic and thyme leaves, cooking until fragrant.

Step 3: Toast the Rice

Add Arborio rice to the skillet with the aromatics. Stir continuously for about 2-3 minutes until the rice is lightly toasted.

Step 4: Deglaze with Vinegar

Pour in the dry white apple vinegar, stirring until it’s mostly absorbed by the rice. This adds acidity that brightens up the flavors.

Step 5: Cook the Risotto

Begin adding warmed stock one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Step 6: Stir in Butternut Squash

Once your risotto is nearly done, mix in butternut squash purée, nutmeg, parmesan cheese, salt, and pepper. Adjust seasoning as desired.

Step 7: Sear Scallops

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

Step 8: Finish with Brown Butter

Once scallops are cooked, add remaining butter to the pan. Let it brown slightly before drizzling over scallops for added flavor.

Serve your brown butter scallops atop a generous serving of butternut squash risotto and enjoy!

How to Serve Brown Butter Scallops with Butternut Squash Risotto

These brown butter scallops with butternut squash risotto make for a stunning presentation at any dinner table. Here are some serving suggestions to elevate your dish.

Garnish with Fresh Herbs

• Chopped fresh parsley or chives add a pop of color and freshness that complements the rich flavors.

Pair with a Light Salad

• A mixed greens salad with a light vinaigrette balances the richness of the scallops and risotto, enhancing the overall meal experience.

Serve with Toasted Nuts

• Sprinkle toasted pine nuts or walnuts on top for an added crunch and nutty flavor that pairs beautifully with the butternut squash.

Add a Drizzle of Olive Oil

• A drizzle of high-quality extra virgin olive oil over the scallops just before serving enhances their flavor profile and adds a glossy finish.

Present in Individual Bowls

• Serving the risotto in individual bowls topped with scallops creates an elegant dining experience that feels special.

How to Perfect Brown Butter Scallops with Butternut Squash Risotto

Perfecting this dish takes attention to details, but it’s worth it. Here are some tips to ensure your meal turns out delightful.

• Use high-quality scallops – Fresh, dry scallops sear better and have a sweeter flavor than frozen or wet scallops.
• Control the heat – Searing scallops requires high heat; too low will result in steaming instead of browning.
• Don’t overcrowd the pan – Cook scallops in batches if necessary to avoid steaming, ensuring each one gets that perfect golden crust.
• Stir risotto consistently – Stirring helps release starch from the Arborio rice, creating a creamy texture that is key to great risotto.
• Taste as you go – Adjust seasoning gradually. This ensures balanced flavors without overwhelming saltiness.
• Let rest before serving – Allowing the dish to sit for a few minutes lets flavors meld and enhances overall taste when served.

Best Side Dishes for Brown Butter Scallops with Butternut Squash Risotto

To complement your brown butter scallops with butternut squash risotto, consider these delicious side dishes.

1. Steamed Asparagus – Lightly steamed asparagus adds a crisp texture and bright color that contrasts nicely.
2. Roasted Brussels Sprouts – Tossed in olive oil and roasted until caramelized, they provide an earthy flavor that pairs well.
3. Garlic Bread – Warm, crispy garlic bread is perfect for soaking up any leftover risotto or sauce.
4. Cauliflower Mash – Creamy cauliflower mash offers a lower-carb alternative while still being rich and satisfying.
5. Grilled Zucchini – Grilled zucchini brings freshness and lightness to balance the richness of the main dish.
6. Cucumber Salad – A refreshing cucumber salad dressed in vinegar provides a cool contrast and enhances palate cleansing between bites.

Common Mistakes to Avoid

When making brown butter scallops with butternut squash risotto, it’s easy to make some common mistakes that can affect the dish’s outcome. Here are a few to watch out for:

• Overcooking the Scallops: Scallops cook quickly and can become tough if overcooked. Sear them for just 2-3 minutes per side until they are golden brown and opaque.

• Not Stirring the Risotto Enough: Risotto requires constant stirring to release the starches that create its creamy texture. Make sure to stir frequently for the best results.

• Using Cold Stock: Adding cold stock to your risotto can slow down cooking and affect the final texture. Always warm your chicken or vegetable stock before adding it to the rice.

• Ignoring Ingredient Temperature: Cold ingredients can shock your risotto or scallops. Ensure all components are at room temperature before cooking for even results.

• Skipping Seasoning: Proper seasoning is essential for flavor. Don’t forget to taste and adjust salt and pepper as you go along.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 2-3 days for optimal freshness.

Freezing Brown Butter Scallops with Butternut Squash Risotto

• For best quality, freeze scallops and risotto separately.
• Use freezer-safe containers and consume within 1-2 months.

Reheating Brown Butter Scallops with Butternut Squash Risotto

• Oven: Preheat to 350°F (175°C). Place in an oven-safe dish covered with foil for about 15-20 minutes.
• Microwave: Heat on medium power in short intervals, stirring occasionally until heated through.
• Stovetop: Warm gently in a skillet over low heat, stirring occasionally, until hot.

Frequently Asked Questions

Here are some common questions regarding brown butter scallops with butternut squash risotto:

Can I use another type of rice for this recipe?

Yes, although Arborio rice is traditional for risotto, you can substitute it with Carnaroli or Vialone Nano rice for similar results.

How do I achieve the perfect brown butter?

To make brown butter, melt unsalted butter over medium heat until it foams and turns a golden brown color. Keep a close eye on it as it can burn quickly.

What can I substitute for Parmesan cheese?

You can use nutritional yeast or a plant-based cheese alternative if looking for a dairy-free option while maintaining flavor.

Can I add vegetables to my risotto?

Absolutely! Adding vegetables like peas or spinach during cooking enhances flavor and nutrition.

How do I know when the scallops are done?

Scallops are perfectly cooked when they are opaque and have a golden crust on both sides. They should still be slightly soft in the center.

Is butternut squash purée necessary?

While it adds creaminess and flavor, you can replace it with pumpkin purée or leave it out if you prefer a lighter dish.

Final Thoughts

These brown butter scallops with butternut squash risotto offer a delightful combination of flavors that will impress anyone at your dinner table. This dish is versatile; feel free to customize it by adding your favorite vegetables or adjusting seasonings. Try this recipe today for a comforting yet elegant meal!

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Brown Butter Scallops with Butternut Squash Risotto

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• Author: Alexia
• Total Time: 50 minutes
• Yield: Serves approximately four people 1x

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Description

Indulge in the exquisite flavors of Brown Butter Scallops with Butternut Squash Risotto, a dish that marries tender scallops with creamy, nutty risotto. The rich, golden brown butter enhances the natural sweetness of the scallops, while the butternut squash adds a velvety texture and a hint of autumnal flavor. Perfect for any occasion—whether it’s an intimate dinner or entertaining guests—this recipe showcases elegance and comfort in every bite. With simple ingredients and straightforward preparation, you can create a gourmet meal that feels restaurant-worthy right in your own kitchen.

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Ingredients

Scale 1x2x3x

• 6 cups chicken stock (or vegetable stock)
• 2 cups Arborio rice
• 15-ounce can butternut squash purée
• 1 pound large scallops
• 4 tablespoons unsalted butter (divided)
• 2 tablespoons extra virgin olive oil
• 1/2 cup dry white apple vinegar
• Salt and pepper to taste

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Instructions

1. Warm chicken or vegetable stock in a pot over low heat.
2. In a skillet, heat olive oil and 1 tablespoon of butter; sauté onion until translucent, then add garlic and thyme.
3. Stir in Arborio rice and toast for 2-3 minutes.
4. Add vinegar, allowing it to absorb before gradually adding warmed stock one ladle at a time, stirring frequently for about 20 minutes.
5. Mix in butternut squash purée, nutmeg, parmesan cheese, salt, and pepper.
6. In another skillet over high heat, sear seasoned scallops in remaining oil until golden brown on both sides (about 2-3 minutes each).
7. Finish with remaining butter; drizzle over scallops before serving on risotto.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Searing/Stovetop
• Cuisine: American

Nutrition

• Serving Size: Approximately 1 cup risotto with 3 scallops (300g)
• Calories: 570
• Sugar: 5g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 55mg