Savory Herb Brown Butter Scallops Recipe

There is something truly special about a dinner that feels like a five-star restaurant meal but comes together easily in your own kitchen. I make this Herb Brown Butter Scallops recipe whenever I want to treat myself or impress guests without spending hours at the stove.

The nutty aroma of browning butter paired with fresh herbs creates a rich sauce that perfectly complements the natural sweetness of the seafood. You will find that this dish satisfies that craving for comfort food while remaining light and fresh.

Why This Herb Brown Butter Scallops Recipe is a Keeper

What makes this dish stand out is the incredible depth of flavor you get from such simple ingredients. The Herb Brown Butter Scallops sear quickly, developing a gorgeous crust that locks in tenderness.

I also love how versatile this recipe is, as it pairs beautifully with the creamy risotto for a complete meal. You can have a sophisticated dinner on the table in under an hour, which is a huge win for busy weeknights.

Everything about this meal feels luxurious, yet the process is straightforward enough for any home cook to master. The contrast between the crisp exterior of the scallop and the creamy rice is simply wonderful.

If this dish hit the spot, you’ll want to try my Irresistible Easy Stuffed Pepper Casserole Recipe next for a hearty meal. My Zesty Tomato Soup Recipe delivers the same bold flavors and comfort that my family adores.

Everything You Need for Perfect Herb Brown Butter Scallops

Here are the fresh ingredients you will need to bring this dish to life:

Scallops: Look for large sea scallops and ensure they are “dry” scallops if possible for the best sear.
Unsalted Butter: This is the base of the sauce, so use a high-quality butter if you can.
Fresh Herbs: A mix of chopped fresh parsley and chives brings brightness to the rich butter.
Garlic: Freshly minced garlic cloves add essential aromatic flavor to both the scallops and the risotto.
Arborio Rice: This short-grain rice is necessary to achieve that classic creamy risotto texture.
Chicken or Vegetable Stock: Use a flavorful stock to cook the rice and add depth to the dish.
Parmesan Cheese: Freshly grated cheese melts smoothly and adds a salty, savory finish.
Olive Oil: Used to sauté the garlic and toast the rice at the beginning of the risotto process.
Lemon Juice or White Grape Juice: A splash of acidity replaces the wine to balance the richness of the dish.
Kosher Salt and Black Pepper: Essential for seasoning every layer of the dish.

My Method for Perfect Herb Brown Butter Scallops

Let’s get cooking and make this beautiful meal together.

1. Start by preparing the risotto base in a large saucepan or pot. Heat the olive oil over medium-low heat and stir in the minced garlic with a generous pinch of salt and pepper. Add the arborio rice and cook it for 3 to 5 minutes, stirring often, until the grains look translucent and smell toasty.
2. Pour in the lemon juice or white grape juice (or a splash of vinegar mixed with broth) to deglaze the pan. Stir constantly until the liquid has been fully absorbed by the rice. Begin adding the warm chicken or vegetable stock one cup at a time, stirring continuously until each addition is absorbed before adding the next.
3. Continue this process for about 15 to 20 minutes until the rice is tender but still has a slight bite and a creamy consistency. Remove the pot from the heat and vigorously stir in the butter and freshly grated parmesan cheese until melted and smooth. Taste the risotto and adjust the seasoning with more salt and pepper if needed.
4. While the risotto finishes, prepare the Herb Brown Butter Scallops by ensuring they are completely dry. Pat the scallops thoroughly with paper towels, as moisture is the enemy of a good sear, and season them generously with salt and pepper on all sides.
5. Heat a cast-iron skillet over medium heat and add the butter, allowing it to melt and bubble. Once the butter begins to foam and turn a nutty golden brown, place the scallops in the pan in a single layer without crowding them.
6. Sear the scallops for exactly 2 minutes without moving them to ensure a golden crust forms. Flip them over and cook for another 2 minutes on the other side, then turn off the heat immediately. Stir in the minced garlic and let it cook in the residual heat for a minute before sprinkling the fresh parsley and chives over the top.

Pro Tips for Herb Brown Butter Scallops

The most important secret to getting that professional crust on your Herb Brown Butter Scallops is removing surface moisture. I always spend an extra minute patting them down with paper towels until they are tacky to the touch.

Make sure your pan is properly heated before adding the butter to ensure the scallops sear rather than steam. You want to hear a distinct sizzle the moment the seafood hits the skillet.

Be careful not to overcook the scallops, as they can become rubbery very quickly. I recommend setting a timer for two minutes per side and trusting the process.

Serving Your Herb Brown Butter Scallops

I love to serve these Herb Brown Butter Scallops directly on top of a warm mound of creamy risotto. The brown butter sauce from the skillet should be drizzled generously over the entire dish for maximum flavor.

For a balanced meal, I often add a side of roasted asparagus or green beans. These green vegetables add a nice crunch that contrasts well with the soft texture of the risotto and scallops.

Follow me on Pinterest for more easy and elegant dinner inspiration.

Herb Brown Butter Scallops with Creamy Risotto

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• Author: Amelia Bryan
• Total Time: 55 min
• Yield: 4 servings
• Diet: Gluten Free

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Description

A luxurious yet easy dinner featuring pan-seared scallops in a garlic herb brown butter sauce served over creamy parmesan risotto.

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Ingredients

• 1 1/2 lbs sea scallops
• 3 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 3 tbsp unsalted butter (for scallops)
• 2 garlic cloves, minced (for scallops)
• Kosher salt and black pepper
• 4 tbsp unsalted butter (for risotto)
• 3/4 cup chicken or vegetable stock (plus splash of lemon juice)
• 1 1/2 cups arborio rice
• 3/4 cup freshly grated parmesan cheese
• 6 cups chicken or vegetable stock (warmed)
• 4 garlic cloves, minced (for risotto)
• 1 tbsp olive oil

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Instructions

1. In a saucepan, heat the olive oil over medium-low heat. Add the minced garlic, salt, and pepper, then stir in the arborio rice. Toast the rice for 3 to 5 minutes until translucent.
2. Pour in 3/4 cup of stock mixed with a squeeze of lemon juice (to replace wine). Stir until fully absorbed. Begin adding the warm stock one cup at a time, stirring constantly until absorbed before adding the next cup.
3. Repeat the process until the rice is creamy and al dente, about 20 minutes. Remove from heat and stir in the butter and parmesan cheese until melted.
4. Pat the scallops completely dry with paper towels and season with salt and pepper.
5. Heat a skillet over medium heat and add the butter. Let it melt and begin to brown. Place scallops in the pan in a single layer.
6. Sear for 2 minutes per side until golden. Turn off heat, stir in the garlic, and sprinkle with fresh parsley and chives.

Notes

Ensure scallops are very dry before searing to get a good crust. Substitute alcohol with broth and a touch of lemon juice or vinegar for acidity.

• Prep Time: 25 min
• Resting Time: 5 min
• Cook Time: 30 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 2g
• Sodium: 850mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 65mg

Keywords: herb brown butter scallops, scallop risotto recipe, easy fancy dinner, seared scallops, creamy risotto