Brown Butter Scallop and Parmesan Risotto

Our flavorful, healthy Brown Butter Scallop and Parmesan Risotto recipe is a no brainer for any fall meal! This recipe will be a hit with any seafood lover and won’t hinder your diet! Try it today. 



Ingredients:

Parmesan risotto:
1 tablespoon butter
1 minced clove garlic
1 cup arborio rice
½ cup white wine
3 cups of chicken broth
½ cup parmesan cheese

Seared scallops:
1 tablespoon grapeseed oil
1 pound jumbo scallops

Sautéed spinach or kale:
1 tablespoon olive oil
1 clove minced garlic
4 cups spinach or kale

Brown butter:
3 tablespoons butter

Instructions: 

For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic and sauté for a minute or two, until soft. Add the arborio rice, stir to coat with butter. Add the white wine. Add the broth, ½ cup at a time, and stir after each addition until the rice is soft and creamy. Add the parmesan and stir.

For the Seared Scallops: Heat oil in nonstick skillet. Pat scallops dry, sprinkle with salt, and add to pan. They should sizzle. Shake gently to prevent sticking. After 2–3 minutes, flip each scallop over. They should have a golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.

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 bowl to cool slightly, then drizzle over the risotto, scallops, and greens.

Posted September 15, 2017

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