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