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5 from 1 vote

Paella-Tasting Risotto with Brown Butter Scallops

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 TO 6


Paella-Tasting Risotto:

  • *1 tablespoon olive oil
  • 1/2 yellow onion peeled and minced
  • 1 to mato peeled and diced
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • Salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground turmeric
  • Pinch of saffron
  • 1 1/2 cups risotto rice like arborio or carnoli
  • 1/4 cup white wine optional
  • 4 to 4 1/2 cups water vegetable or chicken broth

Brown ButterScallops:

  • 1 to 2 teaspoons of oil
  • 1/2 pound scallops about 6 to 8
  • Salt
  • 2 tablespoons unsalted butter cubed


To Make the Paella-Tasting Risotto:

  • *If you have a food processor, you can add the olive oil, yellow onion, tomato, red bell pepper and garlic to it and pulse until it’s all minced up. Big step skipped!
  • To a Dutch oven or medium pot, set over medium-low heat, add the olive oil. When the oil is hot, add the diced onion, tomato, red bell pepper, garlic and a teaspoon of salt. Stirring regularly, cook until very softened, about 10 to 15 minutes. Add the spices: the crushed red pepper, cumin, turmeric, saffron and white wine.
  • Stir in the rice and cook for about 2 to 3 minutes. Turn the heat down to medium-low and add 1/2 cup of broth to the rice. Stir occasionally until the broth is absorbed. Give the broth a taste and add some salt according to taste. Continue adding the broth, 1/2 cup at a time, stirring regularly, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Give the rice a taste and adjust the salt to your liking.

To Make the Brown Butter Scallops

  • Start by patting the scallops dry with a paper towel (this helps with them getting nice and browned). Sprinkle both sides with a teeny bit of salt. In a small skillet, set over medium-high heat, add the oil.
  • When hot, add the scallops, cooking on each side for about 1 to 2 minutes, until nice and golden brown. Repeat until you’ve worked your way through all of the scallops. Set them aside on a paper towel. Add the butter to the pan and cook for about 1 to 2 minutes, stirring frequently, until it’s turned from melted, to foamy to nutty and browned. Remove immediately.

To Assemble:

  • If the risotto has stiffened up, stir in about 1/4 cup of broth or water to loosen it up. Divide the risotto amongst the plates and top with the scallops. Pour a bit a teaspoon of the brown butter on top of the scallops.


Serving: 4g