Pinch of Yum · by Lindsay Ostrom★ 4.9
Brown Butter Scallops with Parmesan Risotto
NUTRITION · PER SERVING30M COOK
CAL 33%·PRO 73%
CARBS 65G40% OF CAL
3G FIBER0G ADDED0G INTRINSIC59G OTHER3G TOTAL SUGAR
FAT 26G36% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared scallops in brown butter sauce served over creamy parmesan risotto with wilted spinach. Elegant, luxurious, and perfect for a special dinner.
mainitalianshellfish🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 3- 1 tablespoon butter
- 1 minced clove garlic or 1 minced shallot (or both)
- 1 cup arborio rice
- 1/2 cup white wine
- 3-ish cups of chicken broth
- 1/2 cup Parmesan cheese
- 1 tablespoon grapeseed oil
- 1 pound jumbo scallops
- 1 tablespoon olive oil
- 1 clove minced garlic
- 4 cups spinach or kale
- 3 tablespoons butter
At a glance
PER SERVING · TIME 30M
CAL 33%·PRO 73%
CARBS 65G40% OF CAL
3G FIBER0G ADDED0G INTRINSIC59G OTHER3G TOTAL SUGAR
FAT 26G36% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1646mg
- Total sugar
- 3g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 403mg
- Calcium
- 271mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1646MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.