Brown Butter Scallops with Butternut Squash Risotto
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A Cozy Kitchen · by Adrianna Adarme★ 5.0 (7)

Brown Butter Scallops with Butternut Squash Risotto

NUTRITION · PER SERVING50M COOK
CAL 39%·PRO 67%
CARBS 78G40% OF CAL
2G FIBER0G ADDED0G INTRINSIC68G OTHER7G TOTAL SUGAR
FAT 37G42% OF CAL
15G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender seared scallops with brown butter served over creamy butternut squash risotto. Nutty, elegant, and restaurant-quality.

mainamericanshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 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 wine
  • 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 plus more for garnish)
  • 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)
PREP
15M
SODIUM
2277MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.