Brown butter scallop risotto

Instructions

1. In a saucepan, heat the chicken broth and keep it warm over low heat.
2. In a large skillet, melt 100 grams of butter over medium heat until it turns golden brown. Remove from heat and set aside.
3. In the same skillet, add olive oil and sauté shallots and garlic until translucent.
4. Add arborio rice to the skillet and toast for 2 minutes, stirring constantly.
5. Pour in the white wine and cook until absorbed, stirring frequently.
6. Add warm chicken broth, one ladle at a time, stirring until absorbed before adding more.
7. Once the rice is al dente, stir in whole milk and parmesan cheese. Season with salt and pepper.
8. In a separate pan, heat remaining butter and sear scallops for 2-3 minutes on each side until golden brown.
9. Stir lemon zest and juice into the risotto, then fold in chopped parsley.
10. Serve the risotto topped with brown butter scallops and a drizzle of the remaining brown butter.

Prep

• Thaw scallops in the refrigerator if frozen.