Seared Sea Scallops with Jalapeno Brown Butter and Mango Buttermilk Risotto is a lovely and flavorful dinner for two that’s perfect for a memorable evening!
You may be looking at this right now and perhaps thinking….mango…..buttermilk…..in a risotto? And I’m saying YES! Mango and buttermilk in a risotto!
I’m a slight procrastinator. I tried to get this recipe to you before Valentine’s Day because it’s perfectly portioned for two. However, in my world, stuff keeps stealing my attention and time….like my personal chef clients….my newspaper gig….laundry….
All good stuff! Love my personal chef clients, the newspaper gig and laundry. Okay….laundry not so much, but clean clothes, towels and underwear make for a happy hubby!
The one thing I always purchase on a trip is a cookbook but some countries can be tough. I never did find a good German cookbook in English on the trip we took in the fall.
When we visited Ireland a number of years ago, I found two wonderful cookbooks. One of them being Dublin Dining, New Recipes from Dublin’s Finest Chefs, edited by Paul Rankin, published in 2002. The inspiration for this dish is from a dish served at L’Ecrivain. We didn’t actually eat there, but it’s nice to see they are still in business if we ever want to go back.
I pulled this cookbook off my bookshelf not long ago just because I hadn’t looked at it in a while. Flipping through it, I came to a recipe entitled West Coast Lobster with Mango and Buttermilk Risotto, Carrot and Ginger Froth and Lobster Oil.
LOVE lobster and the restaurant recipe looks stunning, however, my mind immediately zeroed in on the risotto because it was so unusual. This cookbook proves Irish food is definitely NOT all corned beef and cabbage!
If you’re still unsure about the mango, the mild sweetness it adds to the risotto is similar to using butternut squash. The slight tanginess of the buttermilk plays perfectly off that mild sweetness. Add the richness of the scallops and the heat of the jalapeno browned butter and…. Mwaaahhhhh!
A few things to keep in mind about sea scallops:
- Be sure the scallops you purchase are not treated with chemicals in any way.
- Remove the side muscle that is often attached. It can be chewy after being cooked.
- They may contain some grit so be sure to wash them well.
- Pat dry before searing and make sure the pan is good and hot!
For tips on how to brown the butter, check out my post for Roasted Cauliflower with Mustard Caper Brown Butter.
We had jalapeno browned butter remaining and served it over roasted Brussels sprouts. OMG.
Thank you and hope you enjoy!
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Helpful tools and equipment to make Sea Scallops with Jalapeno Brown Butter and Mango Buttermilk Risotto (Affiliate Links):
- 2-3 cups chicken broth (as needed)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup arborio rice
- 1 mango, pitted and chopped
- 1/3 cup full-fat buttermilk
- 1/2 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
- 1 tablespoon olive oil (or as needed)
- 10 sea scallops, washed and patted dry
- salt and freshly ground black pepper, to taste
- RISOTTO: Bring chicken broth to a boil in a saucepan. Turn off heat and set aside.
- 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.
- 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 the second cup followed by the third cup if needed. (Risotto should have a creamy consistency, not dry.)
- Stir in mango, buttermilk and Parmesan cheese. Season to taste with salt and black pepper.
- BROWNED BUTTER: 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.
- SCALLOPS: 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.
- 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.
Amount Per Serving Calories 1533 Total Fat 108g Saturated Fat 58g Trans Fat 2g Unsaturated Fat 42g Cholesterol 298mg Sodium 5960mg Carbohydrates 91g Net Carbohydrates 0g Fiber 5g Sugar 33g Sugar Alcohols 0g Protein 53g