Brown Butter Scallop Risotto


This bowl of goodness is just the right decadent dinner for a romantic date or when you need to feel pampered. Make the risotto first, then the kale, brown butter, and crispy sage leaves, saving the scallops for last so they’re super fresh!





4 cups chicken stock
1 tbsp butter
1 garlic clove, minced
1 shallot, minced
1 cup arborio rice
1/2 cup white wine
1 cup Parmesan salt and pepper to taste

Garlicky Kale

1 tbsp olive oil
2 garlic cloves, thinly sliced
4 cups kale or spinach, torn into bite-size pieces

Brown Butter

4 tbsp butter


12 sage leaves
2 tbsp olive oil
1 tbsp preserved lemon, finely chopped


1 lb large scallops salt
1 tbsp vegetable oil




Place the chicken stock in a saucepan and heat until just barely simmering.

Melt the butter over medium heat in a large non-stick pan or wok.

Add the garlic and shallot and sauté for a minute or two until soft.

Add rice and stir until coated with the butter.

Add the white wine and let it sizzle for a bit. Stir until absorbed into the rice.

Ladle in the warm chicken stock, 1 cup at a time, and cook over a lively simmer, stirring after each addition until absorbed into the rice.

Continue until the rice is soft and creamy, but al dente.

Add more stock if you like your risotto creamier.

Turn off the heat.

Add the Parmesan and mix until combined.

Sprinkle with salt and pepper to taste and cover.

Garlicky Kale

Heat the olive oil over medium-low heat.

Add the garlic and cook for a minute until a bit crispy.

Add the kale or spinach and cook until wilted.

Turn off heat

Brown Butter

Place the butter in a small saucepan over medium heat and stir until golden and foamy. about 5 minutes.

Turn off heat.


Sauté whole sage leaves in olive oil until just crisp, about 30 seconds.

Drain on paper towels.


Pat the scallops dry with paper towels.

Sprinkle with a little bit of salt.

Heat the oil in a large frying pan over medium-high until hot.

Add scallops and cook 2-3 minutes per side until golden brown and opaque in the centre.

Transfer to a plate and cover gently until needed.


Divide risotto among four bowls or plates.

Place scallops and kale on top and drizzle with the brown butter.

Garnish with crispy sage leaves and chopped preserved lemon if desired.