Sea Scallops with Jalapeno Brown Butter and Mango Buttermilk Risotto

Recipe by From a Chef's Kitchen

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

Ingredients

• 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)

Method

1. RISOTTO
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.
6. BROWNED BUTTER
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.
8. SCALLOPS
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.

View the recipe instructions at From a Chef's Kitchen