Brown Butter Scallops With Risotto & Kale
We’d like to introduce you to the fanciest dinner you can prep in 10 minutes, our Brown Butter Scallops With Risotto & Kale. But leading with the fact that this dinner is fancy might not be the right decision on our part. It distracts from how accessible this dish is — the warm, comforting risotto, the perfectly sautéed kale, the scallops so tender that describing them as soft and chewy doesn’t cut it. These scallops are downright creamy.
Adapted from: Pinch of Yum
Adapted from: Pinch of Yum
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Brown Butter Scallops With Risotto & Kale
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
FOR THE RISOTTO: 4 cups L&B Organic Chicken Broth
1 tablespoon unsalted butter
1 shallot, minced
1 cup Arborio rice
½ cup white wine
½ cup freshly grated Parmesan
Kosher salt, to taste
Freshly cracked black pepper, to taste
FOR THE KALE: 1 tablespoon L&B Extra Virgin Olive Oil
1 garlic clove, minced
4 cups stemmed and chopped kale
2 tablespoons grapeseed oil
1 pound large scallops
3 tablespoons unsalted butter
Directions
- TO MAKE THE RISOTTO: In a small saucepan over medium heat, warm the chicken stock while you prepare the remaining ingredients.
- In a medium saucepan over medium heat, melt the unsalted butter. Add the shallots and sauté until tender and fragrant, 1 to 2 minutes.
- Add the rice and stir to coat with the butter. Continue stirring for 1 minute to lightly toast the rice.
- Stir in the white wine, then add ½ cup warm chicken broth and continue stirring until the liquid is almost gone, about 2 minutes.
- Continue adding the chicken broth, ½ cup at a time and stirring until the liquid is almost gone, until the risotto is creamy and the rice is tender.
- Add the Parmesan and stir until incorporated. Season with kosher salt and black pepper. The risotto should be slightly loose; it will thicken as it cools. Set aside.
- TO MAKE THE KALE: Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 30 seconds.
- Add the kale and sauté until wilted and tender, 2 to 3 minutes. Cover and set aside while you cook the scallops.
- TO MAKE THE SCALLOPS: Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and sprinkle with a pinch of kosher salt.
- Swirl the pan to evenly distribute the oil, and gently place the scallops in the pan. Give the pan a little shake to make sure the scallops are not stuck to the bottom.
- Cook the scallops for 2 to 3 minutes or until golden brown, flip, then add the butter. Cook until the butter foams and browns, 30 seconds to 1 minute. Baste the scallops for about 30 seconds, then transfer them to a paper towel-lined plate.
- Divide the risotto and sautéed kale between serving bowls. Place the scallops on top and serve immediately.
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Organic Chicken Broth, 32 Ounce
Huge Deal
$3.29 was $4.79$0.10/oz
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
RiceSelect Arborio Rice, 32 Ounce
$11.99$0.37/oz
Age restricted item
Barefoot California Sauvignon Blanc Wine, 1.5 Litre$12.99$8.66/l
Sartori Grated Parmesan Cheese, 7 Ounce
Deal
$4.79 was $5.79$0.68/oz
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.99$1.50/lb
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Robinson Fresh Chopped Kale, 16 Ounce
$3.99$0.25/oz
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
Fresh Wild Caught Sea Scallops 20-30 CT, 1 Pound
$44.99/lb$44.99/lb
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
Directions
- TO MAKE THE RISOTTO: In a small saucepan over medium heat, warm the chicken stock while you prepare the remaining ingredients.
- In a medium saucepan over medium heat, melt the unsalted butter. Add the shallots and sauté until tender and fragrant, 1 to 2 minutes.
- Add the rice and stir to coat with the butter. Continue stirring for 1 minute to lightly toast the rice.
- Stir in the white wine, then add ½ cup warm chicken broth and continue stirring until the liquid is almost gone, about 2 minutes.
- Continue adding the chicken broth, ½ cup at a time and stirring until the liquid is almost gone, until the risotto is creamy and the rice is tender.
- Add the Parmesan and stir until incorporated. Season with kosher salt and black pepper. The risotto should be slightly loose; it will thicken as it cools. Set aside.
- TO MAKE THE KALE: Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 30 seconds.
- Add the kale and sauté until wilted and tender, 2 to 3 minutes. Cover and set aside while you cook the scallops.
- TO MAKE THE SCALLOPS: Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and sprinkle with a pinch of kosher salt.
- Swirl the pan to evenly distribute the oil, and gently place the scallops in the pan. Give the pan a little shake to make sure the scallops are not stuck to the bottom.
- Cook the scallops for 2 to 3 minutes or until golden brown, flip, then add the butter. Cook until the butter foams and browns, 30 seconds to 1 minute. Baste the scallops for about 30 seconds, then transfer them to a paper towel-lined plate.
- Divide the risotto and sautéed kale between serving bowls. Place the scallops on top and serve immediately.