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