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Seared Sea Scallops with Jalapeno Brown Butter and Mango Buttermilk Risotto is a lovely and flavorful dinner for two!


Total time

50 minutes






  • risotto
  • 2 cups chicken broth (as needed)
  • 2 tablespoons butter
  • 1 tablespoon olive oil ((divided))
  • ½ medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • ½ cup arborio rice
  • 1 mango ( pitted and chopped)
  • ⅓ cup full-fat buttermilk
  • ½ cup freshly grated Parmesan cheese (plus shaved Parmesan for serving )
  • salt and freshly ground black pepper (to taste)
  • jalapeno BROWNED BUTTER
  • 1 stick unsalted butter
  • 2 jalapenos (thinly sliced)
  • salt and freshly ground black pepper
  • scallops
  • 1 tablespoon olive oil (or as needed)
  • 10 sea scallops (washed and patted dry)
  • salt and freshly ground black pepper (to taste)


  2. Bring chicken broth to a boil in a saucepan. Turn off heat and set aside.
  3. Heat butter and olive oil in a large, shallow saucepan over medium-high heat. Add the onion, reduce heat to medium and cook 5-6 minutes or until beginning to soften. Stir in the garlic, cook briefly (15 seconds) or until fragrant.
  4. Add the rice and stir until translucent, approximately 2-3 minutes. Add chicken broth in 1 cup increments, stirring frequently until almost absorbed. Continue with second cup followed by third cup if needed. (Risotto should have a creamy consistency, not dry.)
  5. Stir in mango, buttermilk and Parmesan cheese. Season to taste with salt and black pepper.
  7. Melt butter and jalapeno in a saucepan over medium-high heat. Reduce heat to medium and cook until a caramel color, approximately 5 minutes, being careful not to burn it. Set aside to let browned bits fall to the bottom of the pan.
  9. Heat olive oil in a nonstick skillet over medium high heat. Season sea scallops with salt and black pepper to taste. Place scallops in the pan and cook 2-3 minutes per side or until nicely browned, being careful not to overcook.
  10. To serve: Place risotto on a plate. Top with shaved Parmesan cheese. Place scallops around risotto. Carefully pour browned butter over scallops, leaving browned bits behind. Serve immediately.

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