Brown Butter Scallops with Butternut Squash Risotto
Ingredients
The risotto
-
6
cups
chicken stock
-
3
tablespoons
unsalted butter
-
2
tablespoons
extra virgin olive oil
-
1
medium
yellow onion, finely diced
-
2
cloves
garlic, finely minced
-
4
sprigs
fresh thyme
-
2
cups
Arborio rice
-
½
cup
dry white wine
-
1
15-ounce can
butternut squash purée
-
½
teaspoon
freshly ground nutmeg
-
2
teaspoons
kosher salt
-
1
teaspoon
freshly ground black pepper
-
2
cups
parmesan cheese, finely grated
The scallops
-
1
pound
large scallops, cleaned
-
1
teaspoon
kosher salt
-
¾
teaspoon
freshly ground black pepper
-
2
teaspoons
neutral, high-heat oil
-
4
tablespoons
unsalted butter
Instructions
- Heat chicken stock in a saucepan until simmering, then reduce to low.
- In a skillet, heat 2 tablespoons of butter and olive oil, then add onions and cook until softened.
- Add garlic, thyme, and Arborio rice, cooking until the rice is translucent at the edges.
- Pour in white wine and stir until absorbed by the rice.
- Ladle in warm stock, stirring until absorbed, repeating until all stock is incorporated over about 30 minutes.
- Stir in butternut squash, nutmeg, salt, pepper, and cream cheese; cook for 2 minutes.
- Fold in remaining butter, parmesan, and gruyere; adjust seasoning to taste.
- Pat scallops dry and season with salt and pepper.
- In a hot skillet, cook scallops for 1 to 2 minutes on each side until golden brown.
- Remove scallops and clean the pan, then add butter to brown.
- Serve risotto in bowls, topped with scallops and drizzled with browned butter.
Nutrition Facts (estimated)
Servings
6
Calories
706
Total fat
32g
Total carbohydrates
68g
Total protein
32g
Sodium
2341mg
Cholesterol
83mg
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