Brown Butter Scallops with Butternut Squash Risotto

These Brown Butter Scallops with Butternut Squash Risotto are a delightful dish that perfectly balances nutty flavors with tender scallops. Ideal for special occasions or a cozy dinner at home, this recipe will impress your guests and elevate your culinary skills. The combination of crispy scallops and creamy risotto makes this dish both comforting and gourmet.

Why You’ll Love This Recipe

• Elevated Flavor: The brown butter adds a rich, nutty taste that enhances the sweetness of the butternut squash.
• Versatile Dish: Perfect for dinner parties or a fancy meal for two, this recipe fits any occasion.
• Easy to Master: With straightforward steps, even novice cooks can create a restaurant-quality dish.
• Nutritious Ingredients: Packed with protein from scallops and fiber from butternut squash, it’s a wholesome meal option.
• Impressive Presentation: The vibrant colors of the risotto and perfectly seared scallops make for a visually stunning plate.

Tools and Preparation

Before diving into the cooking process, gather your kitchen tools. Having everything ready will make preparation smoother and more enjoyable.

Essential Tools and Equipment

• Heavy-bottomed skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle
• Cutting board
• Chef’s knife

Importance of Each Tool

• Heavy-bottomed skillet: Provides even heat distribution, ensuring perfect browning of scallops without burning.
• Wooden spoon or spatula: Great for stirring risotto gently to avoid breaking the rice grains while achieving creaminess.

Ingredients

These brown butter scallops with butternut squash risotto are tender, delicious, and nutty.

For the Risotto

• 6 cups chicken stock (or veggie stock)
• 3 tablespoons unsalted butter (divided)
• 2 tablespoons extra virgin olive oil
• 1 yellow onion (finely diced)
• 2 cloves garlic (finely minced)
• 4 sprigs fresh thyme (leaves stripped from stems)
• 2 cups Arborio rice
• 1/2 cup dry white apple vinegar
• 1 (15-ounce) can butternut squash purée
• 1/2 teaspoon freshly ground nutmeg
• 2 teaspoons kosher salt (plus more to taste)
• 1 teaspoon freshly ground black pepper (plus more to taste)
• 2 cups parmesan cheese (finely grated)

For the Scallops

• 1 pound large scallops (cleaned)
• 1 teaspoon kosher salt (plus more to taste)
• ¾ teaspoon freshly ground black pepper (plus more to taste)
• 2 teaspoons neutral (high-heat oil)
• 4 tablespoons unsalted butter (divided)

How to Make Brown Butter Scallops with Butternut Squash Risotto

Step 1: Prepare the Stock

In a saucepan, heat the chicken or vegetable stock over low heat. Keep it warm as you prepare the risotto.

Step 2: Sauté Aromatics

In a heavy-bottomed skillet, add 2 tablespoons of unsalted butter and olive oil over medium heat. Once melted:
1. Add the diced onion and sauté until translucent.
2. Stir in minced garlic and thyme leaves; cook until fragrant.

Step 3: Toast the Rice

Add Arborio rice to the skillet:
1. Stir for about 2 minutes until rice is slightly toasted.
2. Pour in apple vinegar, cooking until mostly evaporated.

Step 4: Cook the Risotto

Begin adding warm stock one ladle at a time:
1. Stir frequently, allowing each addition to be absorbed before adding more.
2. After about 15 minutes, stir in butternut squash purée, nutmeg, salt, pepper, and parmesan cheese.
3. Continue cooking until creamy and al dente.

Step 5: Sear the Scallops

While risotto cooks:
1. Pat scallops dry with paper towels; season with salt and pepper.
2. In another skillet over high heat, add neutral oil.
3. Once hot, add scallops without crowding; sear for about 2–3 minutes per side until golden brown.

Step 6: Finish with Brown Butter

In the same skillet used for scallops:
1. Add remaining butter; cook until browned and nutty in aroma.
2. Drizzle brown butter over cooked scallops just before serving.

Now you’re ready to serve this exquisite dish! Pair your Brown Butter Scallops with Butternut Squash Risotto with a light salad or steamed greens for an unforgettable meal experience.

How to Serve Brown Butter Scallops with Butternut Squash Risotto

Serving brown butter scallops with butternut squash risotto is a delightful experience that combines rich flavors and elegant presentation. Here are some creative ideas to elevate your dining experience.

Plate Presentation

• Use a wide, shallow bowl to showcase the creamy risotto.
• Place the scallops on top of the risotto for a visually stunning effect.

Garnish Ideas

• Fresh Herbs: Sprinkle chopped fresh thyme or parsley for a pop of color and freshness.
• Microgreens: Add microgreens on top for an elegant touch and added texture.

Complementary Sauces

• Balsamic Reduction: Drizzle balsamic reduction around the plate for a sweet-tart contrast.
• Lemon Zest: Grate fresh lemon zest over the dish for brightness and acidity.

How to Perfect Brown Butter Scallops with Butternut Squash Risotto

Achieving perfectly seared scallops alongside creamy risotto can be simple with the right techniques. Here are some tips to ensure your dish turns out beautifully.

• Use Fresh Scallops: Fresh scallops have better flavor and texture than frozen ones. Look for dry-packed scallops if possible.
• Preheat Your Pan: Ensure your skillet is hot before adding the scallops; this helps achieve that perfect sear.
• Don’t Overcrowd the Pan: Sear scallops in batches if necessary to prevent steaming and ensure even cooking.
• Baste with Brown Butter: While cooking, spoon brown butter over the scallops for enhanced flavor and richness.

Best Side Dishes for Brown Butter Scallops with Butternut Squash Risotto

Pairing side dishes with brown butter scallops and butternut squash risotto can enhance your meal’s overall appeal. Here are some excellent options you can consider.

1. Garlic Roasted Asparagus: Toss asparagus with olive oil, garlic, salt, and roast until tender. The slight crunch complements the creaminess of the risotto.
2. Sautéed Spinach: Lightly sauté spinach in olive oil with garlic; it adds a vibrant color and nutrients.
3. Herbed Quinoa Salad: A refreshing salad of quinoa, diced cucumbers, tomatoes, and herbs provides a nice contrast in texture.
4. Crispy Brussels Sprouts: Roast Brussels sprouts until crispy; their nutty flavor pairs wonderfully with scallops.
5. Caramelized Carrots: Sweet caramelized carrots offer an excellent balance to the savory elements of the dish.
6. Cauliflower Purée: A smooth cauliflower purée serves as a light alternative that complements both textures beautifully.
7. Green Bean Almondine: Sauté green beans with almonds for a crunchy side that adds complexity to your meal.
8. Mixed Green Salad: A simple salad dressed lightly with vinaigrette can refresh the palate between bites of rich risotto and scallops.

Common Mistakes to Avoid

Making brown butter scallops with butternut squash risotto is simple, but there are common pitfalls to watch out for.

• Ignoring the scallops’ dryness: Moisture can prevent a good sear. Pat the scallops dry with a paper towel before cooking.
• Using low-quality stock: A flavorful stock enhances the risotto. Opt for homemade or high-quality store-bought chicken or vegetable stock.
• Rushing the risotto: Stirring and adding stock gradually is key. This releases starch and creates creaminess, so take your time!
• Overcooking the scallops: Scallops cook quickly. Sear them for just 2-3 minutes on each side until golden brown and opaque.
• Skipping seasoning adjustments: Taste as you go! Adjust the salt and pepper for both the risotto and scallops to enhance flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 2-3 days for best flavor and quality.

Freezing Brown Butter Scallops with Butternut Squash Risotto

• Place in freezer-safe containers or bags.
• Best if consumed within 1-2 months for optimal taste.

Reheating Brown Butter Scallops with Butternut Squash Risotto

• Oven: Preheat to 350°F (175°C). Spread risotto on a baking dish, cover, and heat for about 15-20 minutes until warm.
• Microwave: Heat in short bursts of 1-2 minutes, stirring between intervals until heated through.
• Stovetop: Gently reheat over low heat, adding a splash of stock or water to maintain moisture.

Frequently Asked Questions

Here are some common questions about making brown butter scallops with butternut squash risotto.

Can I use frozen scallops for Brown Butter Scallops with Butternut Squash Risotto?

Yes, you can use frozen scallops. Just ensure they are fully thawed and dried before cooking for the best results.

What is the best type of rice for risotto?

Arborio rice is ideal because it has a higher starch content, resulting in creamy risotto that pairs wonderfully with scallops.

How do I know when my scallops are cooked?

Scallops cook quickly; they should be opaque in color and have a golden-brown crust on the outside when they’re done.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the risotto in advance and reheat it when ready to serve alongside freshly cooked scallops.

Final Thoughts

Brown butter scallops with butternut squash risotto offer a delightful balance of flavors that will impress anyone at your dinner table. This recipe is versatile; feel free to customize it by adding different herbs or vegetables based on your preferences. Give it a try—you’ll love how simple yet gourmet it can be!