Pan-Seared Scallops with Risotto and Brown Butter

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I was recently reminded of how much I love scallops but I never seem to make them for some reason.  Thanks to Aldi and a recent dinner they hosted at a local LA restaurant called Red Bird, I was totally inspired to make scallops again.

There were two standout dishes from that dinner, a  delicious risotto and some perfectly cooked scallops so here is my version of both of those dishes combined. 


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Pan-Seared Scallops with Risotto and Brown Butter

  • 1 stick plus 2 Tbs. butter
  • 2 shallots, minced
  • 1 1/2 cup arborio rice 
  • salt and pepper
  • 1/2 cup white wine
  • 6 cups water or chicken stock
  • 1 cup frozen peas
  • 1 cup blanched asparagus 
  • 1 Tbs. canola or vegetable oil (or other high smoke point oil) 
  • 1 lb. scallops 
  • flaky sea salt


In a medium sized saucepan over medium heat, melt 2 Tbs. butter. Add the shallots and cook until translucent, about 1 minute. Add the rice and stir well to combine. Cook rice over medium heat for about 1 to 2 minutes. Season with salt and pepper and add the wine. Stir in 6 cups of the water or broth, one cup at a time, only adding another cup of liquid after the previous cup is fully absorbed. Once all of the liquid is incorporated, fold in peas and asparagus. Keep warm. 

In a large saute pan, brown the butter by melting the butter over low heat, until the butter becomes golden brown and smells nutty. Remove from pan and keep warm. 

To the same pan add 1 Tbs.oil over high heat. When the pan is hot, sear the scallops about 1 to 11/2 minutes each side. 

Serve the scallops atop the risotto with a drizzle of browned butter and a pinch of flaky sea salt. 

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