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
Units
Scale
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