Brown Butter Scallops with Butternut Squash Risotto

These Brown Butter Scallops with Butternut Squash Risotto are a delightful dish that combines tender scallops with creamy, nutty risotto. Perfect for a fancy dinner or a gourmet lunch, this recipe features rich flavors and a beautiful presentation that will impress your guests. The brown butter adds a unique depth of flavor, while the butternut squash creates a comforting texture. This dish is suitable for various occasions, from romantic dinners to festive gatherings.

Why You’ll Love This Recipe

• Flavorful Combination: The nutty brown butter enhances the sweetness of the scallops and the creaminess of the risotto.
• Impressive Presentation: This dish looks as good as it tastes, making it perfect for special occasions.
• Easy to Prepare: With straightforward steps, you can create a gourmet meal at home without stress.
• Versatile Ingredients: Enjoy this recipe year-round by using seasonal vegetables and fresh herbs.
• Comforting yet Elegant: It strikes the right balance between comfort food and fine dining.

Tools and Preparation

To prepare this dish effectively, having the right tools is essential. These tools will help ensure that each component is cooked perfectly.

Essential Tools and Equipment

• Heavy-bottomed pot
• Large skillet
• Wooden spoon
• Ladle
• Measuring cups and spoons

Importance of Each Tool

• Heavy-bottomed pot: Ensures even heat distribution for cooking risotto, preventing burning.
• Large skillet: Ideal for searing scallops evenly while achieving that perfect golden crust.
• Wooden spoon: Great for stirring risotto gently without scratching your pot’s surface.

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

Start by heating your chicken or vegetable stock in a separate pot. Keep it warm on low heat; this will help in cooking the risotto evenly.

Step 2: Sauté Aromatics

In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and cook until translucent. Stir in minced garlic and thyme leaves, cooking until fragrant.

Step 3: Toast the Rice

Add Arborio rice to the pot, stirring continuously for about 2 minutes until lightly toasted. This step helps enhance the flavors of your risotto.

Step 4: Deglaze with Vinegar

Pour in the dry white apple vinegar and stir until absorbed. This adds acidity that balances the richness of the dish.

Step 5: Cook the Risotto

Gradually ladle warm stock into the rice mixture, one cup at a time. Stir constantly until each addition is absorbed before adding more stock. Continue this process until the rice is al dente and creamy.

Step 6: Incorporate Butternut Squash

Once risotto is cooked, stir in butternut squash purée, nutmeg, parmesan cheese, salt, and pepper. Adjust seasoning as needed before removing from heat.

Step 7: Sear Scallops

In a large skillet over high heat, add neutral oil. Season scallops with salt and pepper. Once hot, place scallops in skillet without overcrowding; sear for about 2–3 minutes on each side until golden brown.

Step 8: Finish with Brown Butter

In another small pan, melt remaining unsalted butter over medium heat until it turns brown and has a nutty aroma. Drizzle over seared scallops just before serving.

Now you’re ready to plate your Brown Butter Scallops with Butternut Squash Risotto, creating an elegant meal that’s sure to impress!

How to Serve Brown Butter Scallops with Butternut Squash Risotto

Serving brown butter scallops with butternut squash risotto can elevate your dining experience. The rich flavors and creamy texture create a delightful balance that impresses any guest.

Plating Suggestions

• Elegant Presentation: Arrange the risotto in an oval shape on the plate, and place the seared scallops artfully on top.
• Garnish with Fresh Herbs: Sprinkle fresh thyme or parsley over the dish for added color and freshness.

Accompaniments

• Lemon Wedges: Serve lemon wedges on the side to add a zesty brightness that complements the richness.
• Crusty Bread: Offer slices of crusty bread to soak up any leftover risotto, enhancing the meal experience.

Wine Pairing

• Sparkling Water: A glass of sparkling water with a lemon slice keeps it refreshing without overpowering the dish’s flavors.
• Herbal Tea: A light herbal tea can provide a warm finish to your meal, soothing after rich flavors.

How to Perfect Brown Butter Scallops with Butternut Squash Risotto

Perfecting brown butter scallops requires attention to detail and technique. Here are some tips for achieving outstanding results.

• Choose Quality Scallops: Select fresh, large scallops for the best flavor and texture when searing.
• Pat Dry Before Cooking: Ensure your scallops are dry before cooking to achieve that perfect golden crust.
• Monitor Heat Levels: Use medium-high heat when searing to get a nice caramelization without overcooking.
• Stir Risotto Constantly: Stirring helps release starch from Arborio rice, making your risotto creamy and smooth.
• Taste as You Go: Seasoning is crucial; taste your risotto while cooking to adjust salt and pepper as needed.

Best Side Dishes for Brown Butter Scallops with Butternut Squash Risotto

Pairing side dishes with brown butter scallops can enhance your meal. Here are some great options to consider.

1. Roasted Brussels Sprouts: Crispy roasted Brussels sprouts add a nutty crunch that contrasts wonderfully with the creamy risotto.
2. Garlic Green Beans: Sautéed green beans with garlic provide a fresh and vibrant side that balances richness.
3. Mixed Green Salad: A light salad with vinaigrette offers a refreshing contrast and cleanses the palate between bites.
4. Caramelized Carrots: Sweet caramelized carrots bring out natural sugars that complement the savory scallops nicely.
5. Sautéed Spinach: Lightly sautéed spinach adds color and nutrients without overshadowing the main dish’s flavors.
6. Cauliflower Mash: A creamy cauliflower mash serves as a lower-carb alternative that pairs well with seafood dishes.

Common Mistakes to Avoid

Avoid these common pitfalls when preparing brown butter scallops with butternut squash risotto to ensure a delicious result.

• Overcooking the Scallops: Scallops cook quickly. If left on the heat too long, they can turn rubbery. Sear them for about 2-3 minutes per side until golden brown.
• Skipping the Resting Period: After cooking, allow scallops to rest for a minute. This helps retain their juices and enhances flavor. Don’t rush this step.
• Not Stirring the Risotto Enough: Risotto requires constant stirring to release starches and create creaminess. Stir frequently to achieve that desired texture.
• Using Cold Broth: Always warm your stock before adding it to the risotto. Cold broth can shock the cooking process and lead to unevenly cooked rice.
• Ignoring Seasoning: Taste as you go! Adjust salt and pepper levels throughout cooking for balanced flavors in both the scallops and risotto.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• For best flavor, consume within 2 days.

Freezing Brown Butter Scallops with Butternut Squash Risotto

• Freeze in a freezer-safe container for up to 2 months.
• Label the container with the date for easy tracking.

Reheating Brown Butter Scallops with Butternut Squash Risotto

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 15-20 minutes until warmed through.
• Microwave: Place in a microwave-safe dish, cover, and heat in 1-minute intervals until hot, stirring between intervals.
• Stovetop: In a skillet over medium heat, add a splash of broth or water to prevent sticking. Heat gently while stirring until warmed through.

Frequently Asked Questions

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

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops. Just be sure to thaw them completely before cooking for optimal results.

What is the best type of rice for risotto?

Arborio rice is ideal because it has a high starch content that creates creamy risotto.

How do I know when my scallops are done?

Scallops should be opaque and firm when cooked properly. They should also have a beautiful golden crust on each side.

Can I customize this brown butter scallops with butternut squash risotto recipe?

Absolutely! You can add vegetables like peas or mushrooms, or adjust the spices according to your taste preferences.

Final Thoughts

These brown butter scallops with butternut squash risotto are not only flavorful but also versatile enough for various occasions. Feel free to customize the ingredients based on what you have at home or your personal tastes. Give this recipe a try; you won’t be disappointed!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Brown Butter Scallops with Butternut Squash Risotto

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 55 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Indulge in a culinary delight with our Brown Butter Scallops with Butternut Squash Risotto. This elegant dish combines perfectly seared scallops, enriched with a nutty brown butter sauce, and creamy risotto infused with the sweet flavors of butternut squash. The rich textures and flavors make it an ideal centerpiece for any special occasion, from romantic dinners to festive gatherings. With straightforward instructions and easily accessible ingredients, you can impress your guests while enjoying a gourmet meal right at home.

---

Ingredients

Scale 1x2x3x

• 6 cups chicken or vegetable stock
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 yellow onion
• 2 cloves garlic
• 4 sprigs fresh thyme
• 2 cups Arborio rice
• ½ cup dry white apple vinegar
• 1 (15-ounce) can butternut squash purée
• 1 teaspoon freshly ground nutmeg
• 1 pound large scallops

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat chicken or vegetable stock in a separate pot on low heat.
2. In a heavy-bottomed pot, heat olive oil and sauté diced onion until translucent. Add minced garlic and thyme until fragrant.
3. Add Arborio rice and toast for 2 minutes.
4. Deglaze with dry apple vinegar until absorbed.
5. Gradually stir in warm stock, one cup at a time, until absorbed and the rice is creamy.
6. Stir in butternut squash purée, nutmeg, cheese, salt, and pepper; adjust seasoning as needed.
7. Sear seasoned scallops in a hot skillet with neutral oil for about 2–3 minutes on each side until golden brown.
8. Drizzle brown butter over scallops before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Searing, Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 plate (approximately 350g)
• Calories: 620
• Sugar: 5g
• Sodium: 780mg
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 66g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 75mg