Lunch

Saffron Risotto with Pan-Seared Scallops & Crispy Sage Brown Butter

Name: Saffron Risotto with Pan-Seared Scallops & Crispy Sage Brown Butter
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 servings
Ingredients: 750ml vegetable or seafood broth; 0.2g saffron threads (generous pinch); 160g Arborio rice; 100ml dry white wine; 1 small yellow onion, minced; 60g Parmigiano-Reggiano, grated; 4 large dry scallops (U10), side muscle removed; 50g unsalted butter, cubed; 8 fresh sage leaves; 2 tsp extra-virgin olive oil; Sea salt & white pepper; Juice of ½ lemon

Luxurious saffron risotto, stirred to creamy perfection with Parmigiano-Reggiano and white wine, provides a golden canvas for pan-seared scallops with a golden crust. A pour of sage brown butter adds toasty, herbaceous depth that elevates the dish to elegant simplicity.

1026calper serving 81gprotein 80gcarbs 37gfat 10min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this