Name: Brown Butter Scallops with Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound scallops; 2 tablespoons butter; Salt, to taste; Black pepper, to taste; 1 medium butternut squash, peeled and diced; 1 cup Arborio rice; 4 cups vegetable broth, heated; 1 onion, chopped; 2 cloves garlic, minced; ½ cup grated Parmesan cheese; 2 tablespoons olive oil; Fresh herbs (e.g., thyme or parsley) for garnish

Description

A heartwarming dish of creamy butternut squash risotto topped with seared brown butter scallops, perfect for cozy gatherings.

Ingredients

1 pound scallops
2 tablespoons butter
Salt, to taste
Black pepper, to taste
1 medium butternut squash, peeled and diced
1 cup Arborio rice
4 cups vegetable broth, heated
1 onion, chopped
2 cloves garlic, minced
½ cup grated Parmesan cheese
2 tablespoons olive oil
Fresh herbs (e.g., thyme or parsley) for garnish

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Instructions

In a large pan, heat olive oil over medium heat. Sauté chopped onion and garlic until translucent.
Add Arborio rice and stir gently for a few minutes.
Gradually add hot vegetable broth, stirring continuously until rice is creamy and al dente.
Stir in butternut squash and finish with grated Parmesan cheese. Season with salt and black pepper.
In a separate skillet, melt butter over medium heat until golden brown.
Season scallops with salt and black pepper, sear in brown butter for 2-3 minutes on each side until golden.
Serve scallops atop risotto, garnished with fresh herbs.

Notes

For best results, pat scallops dry before cooking and avoid overcrowding the pan. Consider roasting the butternut squash beforehand for enhanced flavor.