This simple scallop risotto makes for an impressive main dish. Stirring the risotto often results in a creamy, rich end product.

Scallop Risotto with Brown Butter & Parmesan

Serves 4

Active Time: 55 minutes

Total Time: 55 minutes

4 tablespoons unsalted butter, divided

1 large shallot, finely chopped

2 teaspoons chopped fresh thyme

1 large clove garlic, minced

1 cup arborio rice

1/2 cup dry white wine

3 cups unsalted vegetable broth

1 1/2 cups water

1/2 cup grated Parmesan cheese

1/2 teaspoon salt, divided

1 pound dry sea scallops, tough muscle removed

1/2 teaspoon ground pepper

Chopped fresh flat-leaf parsley for garnish

1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallot, thyme and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring often, until toasty and fragrant, about 2 minutes.

2. Increase heat to medium-high; add wine and cook, undisturbed, until almost evaporated, about 1 minute. Add 1/2 cup broth; cook, stirring often, until the liquid is absorbed and the mixture thickens, about 2 minutes. Repeat with the remaining broth and water, adding in 1/2-cup increments, until the rice is creamy and tender, about 35 minutes total. Stir in Parmesan and 1/4 teaspoon salt. Remove from heat and cover to keep warm.

3. Pat scallops very thoroughly dry; sprinkle evenly with pepper and the remaining 1/4 teaspoon salt. Melt the remaining 3 tablespoons butter in a large skillet over medium-high heat until the butter foams and turns golden brown, about 3 minutes. Add the scallops; cook until golden brown and just opaque in the center, about 2 minutes per side.

4. Serve over the risotto; top evenly with the brown butter. Garnish with parsley, if desired.

Recipe nutrition per serving: 439 Calories, Total Fat: 15 g, Saturated Fat: 9 g, Cholesterol: 66 mg, Carbohydrates: 50 g, Fiber: 3 g, Total Sugars: 1 g, Protein: 21 g, Sodium: 707 mg, Potassium: 329 mg, Vitamin A: 477 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.