Brown Buttered Scallops over Parmesan Risotto

It's always hard to decide what to make for Friday night dinners since we do not eat meat. This is the reason I like trying new things. Scallops and risotto is something I've always wanted to try because all the good chefs make it, plus it sounds so fancy and delicious. This recipe of Brown Buttered scallops and Parmesan Risotto was a big hit and it takes only half an hour to make! I was surprised that it was pretty simple too, I will definitely be making this again!

INGREDIENTS

PARMESAN RISOTTO:

1 tablespoon olive oil

1 minced clove garlic or 1 minced shallot (or both)

1 cup arborio rice

½ cup white wine

2 1/2 cups of chicken broth

½ cup Parmesan cheese

SEARED SCALLOPS:

1 tablespoon of olive oil

1 pound jumbo scallops

1 TBS lemon

BROWN BUTTER:

3 tablespoons butter

Recipe:

Risotto- In a large non stick skillet over medium heat put in the olive oil. Take the 1 cup of arborio rice and toast it in the oil for about 2 min. Then add the garlic or shallots and sauté for about a minute until fragrant. Add the white wine until the it cooks off. Then add the chicken broth 1/2 c at a time, stirring it occasionally, simmer/stir after each addition until the rice is soft and creamy. I added some salt and pepper to taste and some dried parsley. Once that's done turn off the heat and add about 1/2c of grated Parmesan cheese. It makes all the difference and makes the risotto creamer and tasty in my opinion.

Scallops- Heat oil in nonstick skillet. Pat scallops dry, sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. In the same pan, melt the 3 tbsp of butter until brown (watch carefully and don't let it burn!).

Scoop a serving of risotto onto a plate, arrange scallops on top, and drizzle a tbsp of brown butter over it. Serve immediately. Pair with a nice white wine. Bon Appetite!