Brown Butter Scallops With Parmesan Risotto

Blogger    01.17    Comment   

Parmesan crusted chicken, Eggplant parmesan, Chicken parmesan casserole, Keto chicken parmesan, Breaded chicken, Baked chicken parmesan
#keto #chicken #baked #baked #eggplant #casserole


Recipe adapted from:

 Brown Butter Scallops With Parmesan Risotto

INGREDIENTS
parmesan risotto:
1 tablespoon butter
1 minced clove garlic or 1 minced shallot (or both)
1 cup arborio rice
1/2 cup white wine
3-ish cups of chicken broth
1/2 cup Parmesan cheese
seared scallops:
1 tablespoon grapeseed oil
1 pound jumbo scallops
sauteed spinach or kale:
1 tablespoon olive oil
1 clove minced garlic
4 cups spinach or kale
brown butter:
3 tablespoons butter


INSTRUCTIONS

first, For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.

next, For the Seared Scallops: Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.

then, For the Sautéed Spinach: Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.

For the Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely – when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.