Seared Sea Scallops with Jalapeno Brown Butter and Mango Buttermilk Risotto

5 from 1 vote
1 hour
Jump To Recipe

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!

Photo of Seared Scallops with Jalapeño Browned Butter and Mango Buttermilk Risotto with brown butter being drizzled over scallop.

The inspiration behind this recipe:

The one thing I always purchase on a trip is a cookbook as long as I can find them in English.

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 that 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!

Photo of Seared Scallops with Jalapeño Browned Butter and Mango Buttermilk Risotto on white plate.

If you’re 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!

Close-up photo of Mango Buttermilk Risotto.

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.

Photo of Seared Scallops with Jalapeño Browned Butter and Mango Buttermilk Risotto on white plate with decorative fork.

We had jalapeno browned butter remaining and served it over roasted Brussels sprouts.  OMG.

Thank you and hope you enjoy!

More easy and delicious sea scallop recipes:

Logo for From A Chef's Kitchen with gray oval border and green knife.

Seared Sea Scallops with Jalapeno Brown Butter and Mango Buttermilk Risotto

5 from 1 vote

Click to Rate!

By: Carol | From A Chef's Kitchen
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!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Fish and Seafood
Cuisine Irish
Servings 2
Calories 1533 kcal

Ingredients
  

Risotto

  • 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 large 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

Scallops

  • 1 tablespoon olive oil - or as needed
  • 10 large sea scallops - washed and patted dry
  • Salt and freshly ground black pepper - to taste

Instructions
 

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.

Jalapeno Browned Butter

  • Heat olive oil in a nonstick skillet over medium-high heat. Season sea scallops with salt and black pepper to taste.

Scallops

  • 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.

Nutrition

Serving: 2 | Calories: 1533kcal | Carbohydrates: 91g | Protein: 53g | Fat: 108g | Saturated Fat: 58g | Polyunsaturated Fat: 42g | Trans Fat: 2g | Cholesterol: 298mg | Sodium: 5960mg | Fiber: 5g | Sugar: 33g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. Woow risotto and mango!! hmmm, it is really something to think about as I’ve never tried this combination before but I loooove anything mangoes. Thanks for sharing and I hope to see some of your trips’ pictures too 🙂

  2. This scallops look so lovely! As for the cookbooks, great idea! Unfortunately, here in Germany there are very few books in English, and even less cookbooks.

    1. Thanks, Elena! I was even able to find a Polish cookbook in English in Poland! I did manage to find a nice Swiss cookbook, so at least I didn’t come home empty-handed from that trip.