Healthy Recipes Healthy Main Dish Recipes Healthy Grain Main Dish Recipes Healthy Risotto Recipes Scallop Risotto with Brown Butter & Parmesan Be the first to rate & review! This simple scallop risotto makes for an impressive main dish. Stirring the risotto often results in a creamy, rich end product. By Ali Ramee Ali Ramee Instagram Website Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. A College of Charleston graduate with a communications major, Ali began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. After an internship with America's Test Kitchen in Boston, Ali moved to San Francisco to continue her culinary education in some of the top tier restaurants in the city, like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for the meal kit company Sun Basket before making the move to Dotdash Meredith Food Studios. EatingWell's Editorial Guidelines Published on September 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 55 mins Total Time: 55 mins Servings: 4 Nutrition Profile: Egg Free High-Protein Nut-Free Omega-3 Soy-Free Jump to Nutrition Facts Ingredients 4 tablespoons unsalted butter, divided 1 large shallot, finely chopped 2 teaspoons chopped fresh thyme 1 large clove garlic, minced 1 cup arborio rice ½ cup dry white wine 3 cups unsalted vegetable broth 1 ½ cups water ½ cup grated Parmesan cheese ½ teaspoon salt, divided 1 pound dry sea scallops, tough muscle removed ½ teaspoon ground pepper Chopped fresh flat-leaf parsley for garnish Directions Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallot, thyme and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring often, until toasty and fragrant, about 2 minutes. Increase heat to medium-high; add wine and cook, undisturbed, until almost evaporated, about 1 minute. Add 1/2 cup broth; cook, stirring often, until the liquid is absorbed and the mixture thickens, about 2 minutes. Repeat with the remaining broth and water, adding in 1/2-cup increments, until the rice is creamy and tender, about 35 minutes total. Stir in Parmesan and 1/4 teaspoon salt. Remove from heat and cover to keep warm. Pat scallops very thoroughly dry; sprinkle evenly with pepper and the remaining 1/4 teaspoon salt. Melt the remaining 3 tablespoons butter in a large skillet over medium-high heat until the butter foams and turns golden brown, about 3 minutes. Add the scallops; cook until golden brown and just opaque in the center, about 2 minutes per side. Serve over the risotto; top evenly with the brown butter. Garnish with parsley, if desired. Rate it Print Nutrition Facts (per serving) 439 Calories 15g Fat 50g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 1 cup risotto & 3 scallops Calories 439 % Daily Value * Total Carbohydrate 50g 18% Dietary Fiber 3g 11% Total Sugars 1g Protein 21g 42% Total Fat 15g 19% Saturated Fat 9g 45% Cholesterol 66mg 22% Vitamin A 477IU 10% Sodium 707mg 31% Potassium 329mg 7% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved