There’s something magical about the combination of rich, nutty brown butter, perfectly seared scallops, and creamy, comforting risotto. This dish feels fancy enough for a dinner party but is surprisingly simple to make—trust me, you’ll feel like a pro in the kitchen. The sweet, caramelized notes of the squash balance beautifully with the savory scallops, and each bite is pure indulgence.
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If you’ve ever been intimidated by making risotto, don’t be! It’s all about patience and a little stirring, but the payoff is absolutely worth it. And those golden, buttery scallops? They take just minutes to cook but add a luxurious touch that will have everyone at the table swooning.
Why You’ll Love Brown Butter Scallops & Squash Risotto
Versatile: Whether you’re making a cozy weeknight meal or impressing guests, this dish fits the bill.
Restaurant-Worthy, Made at Home: You’ll get that high-end dining experience without the hefty price tag.
Surprisingly Simple: Risotto has a reputation for being fussy, but it’s really just about stirring. And scallops? A quick sear, and they’re done!
Perfectly Balanced Flavors: The nutty brown butter, sweet squash, and tender scallops create an unbeatable combination.
Comfort Food with a Touch of Elegance: It’s creamy, rich, and oh-so-satisfying.
Ingredients in Brown Butter Scallops & Squash Risotto
The beauty of this dish is that it’s built on simple ingredients that come together to create something truly special.
Scallops: The star of the show—tender, buttery, and perfectly seared. Look for dry-packed scallops for the best texture.
Arborio Rice: The key to a creamy risotto, this short-grain rice absorbs broth slowly, releasing starch that creates that signature velvety texture.
Butternut Squash: Roasted or sautéed, it adds a natural sweetness that balances the dish beautifully.
Brown Butter: This takes everything to the next level, adding a deep, nutty richness.
Parmesan Cheese: For that irresistible, savory umami kick.
White Wine: A splash of dry white wine adds brightness and depth to the risotto.
Chicken or Vegetable Broth: The liquid gold that transforms the rice into creamy perfection.
Garlic & Shallots: Essential aromatics that build flavor from the very first step.
Fresh Herbs: Thyme or sage adds a fragrant, earthy note that complements the brown butter beautifully.
Instructions
Sauté the Aromatics: In a large pan over medium heat, melt butter and sauté shallots and garlic until fragrant and softened.
Toast the Rice: Add the Arborio rice and stir for a minute or two until the edges become slightly translucent—this helps build flavor.
Deglaze with Wine: Pour in the white wine and stir until it’s mostly absorbed. This adds brightness to balance the rich flavors.
Slowly Add Broth: Ladle in warm broth, one scoop at a time, stirring constantly until the liquid is absorbed before adding more. This creates that signature creamy risotto texture.
Cook the Squash: In a separate pan, sauté the butternut squash in butter until tender and caramelized.
Brown the Butter: In another small pan, melt butter and let it cook until golden brown and nutty in aroma. Keep an eye on it to avoid burning.
Sear the Scallops: Pat scallops dry, season with salt, and sear in a hot pan with butter until golden on each side. They cook quickly, so don’t walk away!
Finish the Risotto: Stir in the cooked squash, brown butter, Parmesan cheese, and fresh herbs. Adjust seasoning as needed.
Serve & Enjoy: Spoon the risotto onto plates, top with seared scallops, and drizzle with extra brown butter for good measure.
How to Serve Brown Butter Scallops & Squash Risotto
With a Crisp Green Salad: A fresh arugula or spinach salad with a light vinaigrette balances the richness of the risotto.
Crusty Bread: Because you’ll want to soak up every last drop of that brown butter goodness.
A Glass of White Wine: A crisp Sauvignon Blanc or Chardonnay pairs beautifully with the creamy risotto and buttery scallops.
Garnished with Fresh Herbs: A sprinkle of thyme, sage, or parsley adds a fresh pop of color and flavor.
Additional Tips
Use Dry-Packed Scallops: They sear better and have a fresher taste compared to wet-packed scallops.
Stir the Risotto Constantly: This ensures it cooks evenly and develops that creamy texture.
Don’t Overcrowd the Pan When Searing Scallops: Give them space to develop that perfect golden crust.
Add Extra Parmesan for More Creaminess: If you love cheesy risotto, a little extra Parmesan never hurts!
Make It Vegetarian: Swap scallops for sautéed mushrooms or roasted cauliflower.
FAQ
Q1: Can I use a different type of rice for risotto?
A1: Arborio is best, but Carnaroli or Vialone Nano work well too. Avoid regular long-grain rice—it won’t give you that creamy texture.
Q2: Can I make this dish ahead of time?
A2: You can prepare the risotto in advance and reheat it with a little extra broth, but scallops are best cooked fresh.
Q3: How do I store leftovers?
A3: Store risotto in an airtight container in the fridge for up to 3 days. Scallops should be eaten the same day for best quality.
Q4: Can I freeze risotto?
A4: It’s not ideal, as risotto can become mushy after freezing. If you must, reheat with extra broth to restore texture.
Q5: How do I reheat risotto without drying it out?
A5: Add a splash of broth or water and gently reheat over low heat, stirring frequently.
Q6: Can I substitute the white wine?
A6: Yes! A splash of lemon juice or extra broth works as a non-alcoholic alternative.
Q7: How do I know when the scallops are perfectly cooked?
A7: They should be golden brown on the outside and slightly translucent in the center—about 1-2 minutes per side.
Q8: Can I make this dairy-free?
A8: Absolutely! Use olive oil instead of butter and nutritional yeast instead of Parmesan.
Q9: What’s the best broth to use?
A9: Chicken broth adds richness, but vegetable broth works well for a lighter or vegetarian option.
Q10: Can I add extra protein?
A10: Yes! Shrimp or crispy pancetta would be delicious additions to this dish.
Final Thoughts
Brown Butter Scallops & Squash Risotto is the kind of dish that makes you feel like a gourmet chef in your own kitchen. It’s creamy, comforting, and packed with flavor, yet surprisingly easy to make. Whether you’re serving it for a special occasion or just treating yourself to something delicious, this dish is guaranteed to impress. So grab a spoon, take a bite, and enjoy every luscious, buttery, melt-in-your-mouth moment!
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Brown Butter Scallops & Squash Risotto
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Description
This elegant yet easy dish combines rich, caramelized brown butter scallops with a creamy, comforting butternut squash risotto. The natural sweetness of roasted butternut squash pairs beautifully with the savory, nutty flavor of brown butter, making this a perfect meal for a cozy dinner or a special occasion. If you’re looking for healthy homemade recipes, quick dinner ideas, or a high-protein meal, this dish is a must-try!
Ingredients
For the Butternut Squash Risotto:
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup butternut squash, diced
- 1/2 cup dry white wine (optional)
- 4 cups chicken or vegetable broth, warmed
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
For the Brown Butter Scallops:
- 12 large sea scallops (dry-packed)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon lemon juice
- Fresh parsley, for garnish
Instructions
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Prepare the Butternut Squash Risotto:
- Heat olive oil in a pan over medium heat. Add onion and sauté until soft.
- Add garlic and diced butternut squash, cooking for 2-3 minutes.
- Stir in Arborio rice and cook for another minute.
- Pour in the white wine (if using) and let it absorb.
- Add warm broth, one ladle at a time, stirring frequently until fully absorbed before adding more. Continue until rice is creamy and tender (about 20 minutes).
- Stir in Parmesan cheese, butter, salt, and pepper. Remove from heat and cover.
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Cook the Brown Butter Scallops:
- Pat the scallops dry with a paper towel and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add scallops and sear for 2 minutes per side until golden brown. Remove and set aside.
- Reduce heat to medium, add butter, and cook until it turns golden brown with a nutty aroma.
- Return scallops to the pan, spooning brown butter over them. Add lemon juice and remove from heat.
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Assemble & Serve:
- Plate the butternut squash risotto and top with seared scallops.
- Drizzle with remaining brown butter and garnish with fresh parsley.
Notes
- For a dairy-free version, use nutritional yeast instead of Parmesan and swap butter with vegan butter.
- Serve with a crisp white wine like Sauvignon Blanc or Chardonnay.
- If using frozen scallops, thaw and pat them dry to ensure a perfect sear.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg