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    Brown Butter Risotto with Seared Scallops

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    Pixicook editorial team
    clock-icon45 minutes

    The luxurious combination of nutty brown butter and succulent scallops is truly unmatched. This version of risotto is a great example of how adding a decadent protein can elevate your creamy rice dish to the next level. Perfect for a special occasion or a gourmet dinner at home, this dish delivers a harmonious blend of textures and flavors.

    Intermediate
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    Ingredients for Brown Butter Risotto with Seared Scallops

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Unsalted Butter, for browning and finishing

    tablespoons

    Substitute chevron-down

    Shallots, finely chopped

    each

    Substitute chevron-down

    Arborio Rice

    cups

    Substitute chevron-down

    Dry White Wine

    0 oz

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Parmesan Cheese, microplaned

    cups

    Substitute chevron-down

    Large Scallops, abductor muscle removed, laid on paper towels to dry

    each

    Substitute chevron-down

    Avocado Oil, for searing scallops

    tablespoons

    Substitute chevron-down

    Lemon, zested and cut to juice

    each

    Substitute chevron-down

    Chives, finely chopped

    tablespoons

    Substitute chevron-down