Brown Butter Scallops with Butternut Squash Risotto

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🧈 Brown Butter Scallops with Butternut Squash Risotto

Ingredients

For the Risotto:

• 1 ½ cups arborio rice
• 3 cups chicken or vegetable broth (warmed)
• 1 ½ cups butternut squash, peeled and diced small
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• ½ cup dry white wine (optional — can use extra broth)
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper, to taste
• Fresh sage or thyme (optional, for garnish)

For the Brown Butter Scallops:

• 1 pound sea scallops (patted dry)
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Juice of ½ lemon (optional)

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🥣 Instructions

1. Cook the Butternut Squash

1. In a medium saucepan, heat olive oil or butter over medium heat.
2. Add the diced butternut squash and cook for 8–10 minutes, stirring occasionally, until tender.
3. Mash half of it slightly with a fork (this gives a creamy texture) and leave the rest in cubes. Set aside.

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2. Make the Risotto

1. In the same pan, add a bit more butter or oil if needed.
2. Sauté the onion until translucent (about 3 minutes). Add garlic and cook 30 seconds more.
3. Stir in arborio rice and toast for 1–2 minutes until slightly translucent.
4. Pour in the white wine, if using, and stir until it evaporates.
5. Gradually add 1 cup of warm broth at a time, stirring frequently and allowing it to absorb before adding more.
6. Continue until rice is creamy and al dente, about 18–20 minutes.
7. Stir in the cooked butternut squash, Parmesan, and 2 tablespoons butter. Season with salt and pepper to taste.

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3. Brown the Butter & Sear the Scallops

1. Pat scallops completely dry and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add scallops and sear 2 minutes per side, until golden brown. Remove and set aside.
4. In the same pan, lower heat to medium and add 2 tablespoons butter.
5. Swirl until butter turns golden brown and smells nutty (about 2 minutes).
6. Return scallops to the pan, toss gently in brown butter, and squeeze with a touch of lemon juice.

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4. Serve

• Spoon creamy butternut squash risotto onto plates.
• Top with golden scallops and drizzle the brown butter over the top.
• Garnish with fresh sage leaves or Parmesan.

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💡 Tips

• Make sure your scallops are super dry before searing — that’s key for a perfect crust.
• For extra depth, add a pinch of nutmeg or crisped pancetta bits to the risotto.
• You can roast the squash beforehand for even more flavor.

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