Print

Brown Butter Scallops with Butternut Squash Risotto Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

This elegant Brown Butter Scallops with Butternut Squash Risotto recipe combines tender, pan-seared scallops with a creamy, flavorful risotto enriched by roasted butternut squash puree and a nutty brown butter drizzle. The dish is perfect for a sophisticated weeknight dinner or special occasion, offering a comforting blend of rich textures and savory flavors.

Ingredients

For the Risotto:

  • 6 cups chicken stock (or vegetable 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 wine
  • 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, plus more for garnish

For the Scallops:

  • 1 pound large scallops, cleaned
  • 1 teaspoon kosher salt, plus more to taste
  • 3/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 teaspoons neutral high-heat oil (such as canola or grapeseed oil)
  • 4 tablespoons unsalted butter, divided

Instructions

  1. Prepare the Stock: In a 2-quart saucepan, pour the chicken or vegetable stock and heat over medium until it just starts to simmer. Reduce the heat to low to keep the stock warm throughout the risotto cooking process.
  2. Sauté Aromatics and Rice: Heat a skillet over medium heat and add 2 tablespoons of butter and 2 tablespoons of olive oil. Once the fats are shimmering, add the diced onions and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic, thyme leaves, and Arborio rice, cooking and stirring often for another 5 minutes until the rice grains develop translucent edges with opaque centers.
  3. Deglaze with Wine: Pour in the dry white wine and stir continually until the liquid is completely absorbed by the rice, infusing flavor and preparing it for gradual liquid absorption.
  4. Cook the Risotto: Begin adding warm stock in 1/2-cup increments to the rice, stirring frequently until liquid absorbs and the pan bottom appears dry before adding more. Continue this process for approximately 30 minutes until the rice is shiny, al dente, and creamy. If the rice reaches desired texture before the stock is fully incorporated, you may stop adding more stock.
  5. Incorporate Butternut Squash and Season: Lower heat to low and stir in the butternut squash purée, nutmeg, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Stir continuously for 2 minutes to fully combine the flavors. Remove from heat and fold in the remaining 1 tablespoon butter and the grated Parmesan cheese. Taste and adjust seasoning if necessary. The risotto may appear slightly saucy, but it will thicken as the scallops are prepared.
  6. Prepare the Scallops: Pat the scallops dry thoroughly with paper towels to ensure even browning. Season both sides with 1 teaspoon kosher salt and 3/4 teaspoon black pepper, or to taste.
  7. Sear the Scallops: Heat 2 teaspoons of neutral high-heat oil in a small skillet over medium-high heat until hot. Add scallops in a single layer without overcrowding. Sear each side for 1 to 2 minutes until a golden-brown crust forms. Remove scallops and transfer to paper towels. Repeat if cooking in batches.
  8. Make Brown Butter: Clean the skillet if necessary, then add 4 tablespoons butter. Cook over medium heat, stirring frequently, until the butter transitions from melted to foamy, then to a nutty brown color with a rich aroma. Immediately remove from heat to prevent burning.
  9. Serve: Divide the butternut squash risotto evenly into six shallow bowls. Top each serving with seared scallops and drizzle the nutty brown butter over each portion. Garnish optionally with fresh thyme sprigs and additional grated Parmesan cheese. Serve immediately to enjoy the full depth of flavors.

Notes

  • Use fresh scallops if possible, and ensure they are patted dry for best browning results.
  • Keep the stock warm throughout the risotto cooking to maintain consistent cooking temperature and texture.
  • Stir the risotto frequently but gently to avoid breaking the rice grains.
  • Adjust seasoning at the end depending on saltiness of your stock and personal preference.
  • The brown butter should be pulled off the heat as soon as it browns to prevent burning and bitter taste.
  • If butternut squash purée is unavailable, roast fresh butternut squash and puree it until smooth as a fresh alternative.

Find it online: https://marthatasty.com/brown-butter-scallops-with-butternut-squash-risotto-recipe/