If you’re looking for a dish that feels like pure comfort wrapped in elegance, the Brown Butter Scallops with Butternut Squash Risotto Recipe is exactly what you need in your life. This recipe combines the luscious, creamy texture of a velvety risotto made with sweet butternut squash purée with perfectly seared scallops bathed in nutty, aromatic brown butter. It’s a harmonious marriage of flavors and textures that will have you wanting seconds before you’re even finished with your first bite. Whether you’re cooking for a special occasion or simply craving a luxurious weeknight dinner, this recipe is a total showstopper that’s surprisingly approachable.

Ingredients You’ll Need

A shiny silver pot filled with creamy risotto is placed on a white marbled surface, the risotto itself is light beige with a soft, thick texture and small visible grains spread evenly, a wooden spoon with a light brown color stirs the risotto from the left side, with some risotto sticking lightly to the spoon, each grain showing a tender and slightly glossy finish, steam rises gently above the pot, creating a warm and inviting atmosphere, next to the pot on the left, there is a small stone dish of white salt, and the background shows white subway tiles with soft light reflections, photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Brown Butter Scallops with Butternut Squash Risotto Recipe has an essential role, enhancing texture, flavor, or color to make every mouthful memorable. The combination of simple staples and fresh additions come together to create a dish that tastes like it took hours to master, though it’s fairly straightforward.

Chicken stock (6 cups): Keeps the risotto creamy and adds rich depth, but veggie stock works just as beautifully if you prefer.
Unsalted butter (3 tablespoons, divided): Used both for cooking and finishing the risotto, providing luscious creaminess and that essential nutty brown butter flavor.
Extra virgin olive oil (2 tablespoons): Helps soften the onions and garlic gently without overpowering the dish.
Yellow onion (1, finely diced): Adds a subtle sweetness and aromatic base that infuses the risotto.
Garlic cloves (2, finely minced): Boosts flavor with gentle heat and a savory touch.
Fresh thyme (4 sprigs, leaves stripped): Brings herbaceous notes that brighten the creamy base and pair perfectly with scallops.
Arborio rice (2 cups): Essential for that creamy risotto texture thanks to its starch content and short grains.
Dry white wine (1/2 cup): Adds acidity and complexity, balancing the sweetness of the butternut squash.
Butternut squash purée (1 15-ounce can): Gives the risotto a gorgeous golden hue and a smooth, sweet flavor without extra effort.
Freshly ground nutmeg (1/2 teaspoon): Adds warmth and a subtle spice that enhances the squash beautifully.
Kosher salt (2 teaspoons plus more for scallops): Elevates all the flavors and seasons everything just right.
Freshly ground black pepper (1 teaspoon plus more for scallops): Provides gentle heat and depth to balance the creaminess.
Parmesan cheese (2 cups, finely grated plus more for garnish): Adds umami richness and a slightly salty finish to the risotto.
Large scallops (1 pound, cleaned): The star seafood ingredient, succulent and sweet, perfect for quick searing.
Neutral high-heat oil (2 teaspoons): Ideal for searing scallops without burning.

How to Make Brown Butter Scallops with Butternut Squash Risotto Recipe

Step 1: Prepare the Stock and Aromatics

Start by warming your chicken or veggie stock in a saucepan over medium heat, then reduce to low to keep it warm. This step is crucial because adding warm stock to your rice ensures the cooking process stays uninterrupted and your risotto cooks evenly, which makes all the difference in that perfect creamy texture. Meanwhile, sweat your diced onions gently with butter and olive oil until soft and fragrant—this is the base that builds all your delicious layers of flavor.

Step 2: Toast the Arborio Rice and Deglaze

Once your onions are perfectly softened, stir in the garlic, fresh thyme, and arborio rice and cook them together until the rice edges turn translucent but still a little white in the center. This technique wakes up the rice’s starch and prevents it from turning mushy later on. Pour in the dry white wine and let it absorb fully, which adds a lovely acidity that brightens the final risotto.

Step 3: Gradually Incorporate the Stock

This is where patience turns into magic: ladle in warm stock about half a cup at a time, stirring constantly until the rice has absorbed the liquid and the surface looks dry before adding more. This slow process, taking about 30 minutes, helps release the rice’s creamy starch while keeping the grains tender yet slightly firm to the bite. Keep your eye on the risotto’s texture—when it’s shiny and al dente, you’re almost there.

Step 4: Finish the Risotto with Butternut Squash and Parmesan

Turn down the heat and stir in your butternut squash purée, nutmeg, salt, and pepper, letting the flavors meld together beautifully. Turn off the stove and fold in the remaining butter and a generous heap of parmesan cheese for that final indulgent creaminess. The risotto should feel rich but with a bright sweetness from the squash that keeps every bite balanced.

Step 5: Sear the Scallops and Make Brown Butter

Pat your scallops dry—this simple but key step ensures they get golden and caramelized quickly. Season both sides with salt and pepper, then sear in hot neutral oil for just 1 to 2 minutes per side until beautifully browned. Remove scallops and set aside while you clean the pan and melt butter over medium heat. Stir continuously until the butter foams and turns a rich nutty brown. Remove from heat immediately to prevent burning.

Step 6: Plate and Serve

Divide the warm butternut squash risotto evenly onto shallow bowls, crown with the seared scallops, then drizzle each serving with the heavenly brown butter right from the pan. A final sprinkle of parmesan and a fresh thyme sprig make this dish not only unforgettable in taste but also stunning to look at.

How to Serve Brown Butter Scallops with Butternut Squash Risotto Recipe

Two white plates each have a layer of creamy yellow risotto as the base, with three brown, seared scallops placed evenly on top of the risotto. A small sprig of green thyme lies beside the scallops on one plate. Next to the plates, there is a shiny metal pot with more yellow risotto inside and a wooden spoon sticking out. The setup is on a white marbled surface with two forks with white handles nearby and a clear glass of water beside the plate in the foreground. The background shows a white tiled wall. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprig of fresh thyme or even some finely chopped chives complements both the sweet squash and nutty brown butter beautifully. A little extra shaved parmesan across the top amps up the flavor and gives a wonderful finish. Consider a light zest of lemon to add a fresh brightness if you want an extra layer of flavor.

Side Dishes

This dish shines as a complete meal on its own, but if you’re looking for company on your plate, consider a crisp green salad dressed simply with lemon and olive oil or some blistered heirloom tomatoes. These add freshness and balance the richness of the risotto and scallops without stealing the spotlight.

Creative Ways to Present

Serve the risotto in shallow bowls or even on elegant plates to spread out the colors and textures. Drizzle the brown butter in a gentle zigzag for an artistic touch. You can also serve the scallops stacked gently atop each other to showcase their golden crust, making this dish perfect for impressing guests or spoiling yourself.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of this Brown Butter Scallops with Butternut Squash Risotto Recipe, refrigerate them in an airtight container for up to two days. Since risotto tends to thicken as it cools, you might want to add a splash of stock or cream when reheating to bring it back to its creamy glory.

Freezing

Freezing is not ideal for risotto or scallops because the texture can degrade significantly. If you must freeze, separate the risotto from the scallops and freeze the risotto only, tightly sealed, for up to one month. Thaw overnight in the fridge before reheating gently with added liquid.

Reheating

Warm leftover risotto gently on the stove over low heat with a bit of stock, stirring frequently to restore its creamy texture. For scallops, it’s best to reheat very briefly in a hot pan or better yet eat them cold if you want to preserve their delicate flavor and texture since scallops can become rubbery with reheating.

FAQs

Can I substitute the chicken stock for vegetable stock?

Absolutely! Vegetable stock works wonderfully in this Brown Butter Scallops with Butternut Squash Risotto Recipe, especially if you’re looking to keep it pescatarian or just want a lighter flavor base. Just make sure it’s flavorful and well-seasoned for the best results.

What type of scallops work best for this recipe?

Large sea scallops are ideal because they sear nicely and have a delicate, sweet flavor that shines against the creamy risotto and brown butter. Avoid dry-packed scallops when possible, as they tend to sear better and yield superior texture.

How do I know when the risotto is perfectly cooked?

Perfect risotto should be creamy and tender with a slight bite in the center of each grain—what chefs call al dente. It will look glossy and just slightly loose, never dry or mushy. Tasting frequently during the cooking process is key.

Can I prepare the risotto ahead of time?

You can make the risotto a little ahead but avoid making the scallops until just before serving. When reheating the risotto, add a little warm stock to restore its creamy texture and stir gently over low heat.

Is the brown butter necessary?

The brown butter is the crowning glory in this dish, adding a deep nuttiness that elevates both the scallops and risotto. While you could skip it, you would miss out on the flavor complexity that makes this recipe truly irresistible.

Final Thoughts

There’s something so special about the way brown butter kisses the rich scallops combined with the comforting, luscious butternut squash risotto in this Brown Butter Scallops with Butternut Squash Risotto Recipe. It’s a recipe that feels fancy but is entirely doable in your own kitchen, making it the perfect way to treat yourself or surprise your loved ones. Trust me, once you try it, this dish will find a permanent place in your favorites rotation.