Print

Paella-Tasting Risotto with Brown Butter Scallops

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Paella-Tasting Risotto with Brown Butter Scallops combines creamy Italian-style risotto with saffron, smoked paprika, tomato, and tender golden scallops. Nutty brown butter and fresh lemon give this elegant seafood dish a rich, bright finish.

Ingredients

  • 1 1/2 cups Arborio rice
  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium tomato, finely chopped, or 1/2 cup crushed tomatoes
  • 1/2 cup dry white wine
  • 5 cups warm chicken or seafood broth
  • 1 generous pinch saffron threads
  • 1 teaspoon smoked paprika
  • 1 cup frozen peas
  • 1/2 cup Parmesan cheese, finely grated
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped, plus more for serving
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 pounds large dry-packed sea scallops
  • 4 tablespoons unsalted butter, for the scallops
  • 1 tablespoon olive oil, for searing the scallops
  • Salt, for seasoning the scallops
  • Freshly ground black pepper, for seasoning the scallops
  • Lemon wedges, for serving

Instructions

  1. Warm the chicken or seafood broth in a saucepan over low heat. Add the saffron threads and allow them to steep in the warm broth.
  2. Heat 2 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add the onion and cook until soft and translucent.
  3. Add the garlic, tomato, and smoked paprika. Cook briefly until fragrant and the tomato begins to break down.
  4. Add the Arborio rice and stir for 1 to 2 minutes, coating the grains in the oil and seasonings.
  5. Pour in the white wine and stir until most of the liquid has been absorbed.
  6. Add the warm saffron broth one ladleful at a time, stirring frequently and allowing most of each addition to absorb before adding more.
  7. Continue adding broth and stirring for about 18 to 22 minutes, or until the rice is creamy but retains a slight bite in the center.
  8. Stir in the peas during the final few minutes of cooking. Remove the risotto from the heat and stir in Parmesan, 2 tablespoons butter, parsley, and lemon juice. Season with salt and black pepper to taste.
  9. Pat the scallops thoroughly dry with paper towels and season both sides with salt and freshly ground black pepper.
  10. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the pan is hot, arrange the scallops in a single layer without crowding them.
  11. Sear the scallops without moving them for about 2 minutes, or until a deep golden crust develops. Turn and cook the second side for another 1 to 2 minutes.
  12. Lower the heat and add 4 tablespoons butter. Cook until the butter becomes golden brown and develops a nutty aroma, then spoon the brown butter over the scallops.
  13. Divide the risotto among serving bowls and arrange the brown butter scallops on top. Garnish with additional parsley and freshly ground black pepper and serve with lemon wedges.

Notes

  • Use large, dry-packed sea scallops and pat them thoroughly dry before searing for the best golden crust.
  • For stronger paella-inspired flavor, add sliced roasted red peppers or cooked Spanish chorizo.
  • Shrimp, mussels, or chunks of firm white fish can be added for a more seafood-forward variation.
  • To make the risotto without wine, replace the wine with additional broth and add a little extra lemon juice before serving.
  • For a lighter finish, omit the Parmesan and finish the risotto with olive oil and lemon juice.
  • Store cooked scallops and risotto separately when possible. Refrigerate scallops for 1 to 2 days and risotto for 3 to 4 days.
  • Reheat risotto gently with a splash of broth or water. Warm scallops briefly over low heat with a little butter to avoid overcooking.
  • Freezing the finished dish is not recommended because the texture of the risotto and scallops may deteriorate.

Nutrition

Find it online: https://thefamilycooking.com/paella-tasting-risotto-with-brown-butter-scallops/