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Brown Butter Scallops with Parmesan Risotto 8/18

© Pinch of Yum

Brown Butter Scallops with Parmesan Risotto

An elegant and decadent Parmesan risotto is lovely on its own, but when you add brown butter scallops and sauteed kale on top, it takes on a new level of sophistication. Butter is used in this recipe to help sear the scallops til they're perfectly golden brown and adds depth to the rich and creamy risotto. 


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Chef Tips and Tricks

Zesty Lemon Pavlova

Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.

INGREDIENTS

  • Eggs
  • Confectioner's sugar
  • Fresh lemon juice
  • Sugar
  • Flour
  • Butter
  • Lemon zest

METHOD

  1. Separate egg yolks and whites
  2. In a bowl, whisk egg whites
  3. Add confectioner's sugar
  4. Distribute on baking pan and flatten center lightly with a spoon
  5. Bake for 30 minutes at 250 degrees
  6. While that's baking, squeeze fresh lemon juice into a bowl
  7. Add egg yolks, sugar, and flour then whisk together
  8. Add butter and whisk again
  9. Take the merigues out of the oven once they're ready
  10. Spoon the filling into the center of the meringues
  11. Grate lemon rind and sprinkle the zest over the top of the pavlovas
  12. Serve!