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Brown Butter Scallops with Parmesan Risotto


Parmesan risotto:

  • 1 bsp 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

Seared scallops:

  • 1 tablespoon grapeseed oil
  • 1 pound jumbo scallops

Sauteed spinach or kale:

  • 1 tablespoon olive oil
  • 1 clove minced garlic
  • 4 cups spinach or kale

Brown butter:

  • 3 tablespoons butter


  1. For the Risotto: In a large non-stick skillet on the Simmering Plate, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.
  2. For the Seared Scallops: Heat oil in nonstick skillet on the Boiling Plate. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.
  3. For the Sautéed Spinach: Heat the oil on the Simmering Plate. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.
  4. For the Brown Butter: Put a few tablespoons of butter in a clean skillet on the simmering plate and stir it while watching it closely – when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.

Recipe is from

Earlier Event: December 27
Loaded Lamb Meatballs with Eggplant Hummus
Later Event: December 29
Jam and Vanilla Cream Lamingtons