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!
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!
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!
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!
More easy and delicious sea scallop recipes:
- Seared Sea Scallops with Spicy Bacon and Sun-Dried Tomato Alfredo Sauce and Tagliatelle
- Pistachio-Encrusted Sea Scallops with Champagne Risotto and Roasted Asparagus
- Seared Sea Scallops with Tomato-Red Onion Balsamic Salsa
- Seared Scallops with Smoky Sweet Corn Puree
- Pan-Seared Sea Scallops with Watermelon Tomato Salsa
Sea Scallops with Jalapeno Brown Butter and Mango Buttermilk Risotto
Ingredients
Risotto
- 2-3 cups chicken broth - as needed
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ medium onion - finely chopped
- 3 cloves garlic - minced
- ½ cup arborio rice
- 1 large 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 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
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.
Amira says
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 🙂
Carol says
Thanks, Amira!
Elena says
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.
Carol says
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.
Lindsay @ Veggie Balance says
Why have I never thought about buy a cookbook when visiting a new country?!
Just means I’ll have to go back to Ireland again lol one of THE BEST trips of my life. I would live there in a heartbeat. 🙂
Ahu says
Mango + risotto – what a unique combination and I bet it tastes amazing! beautiful photos.
Michelle | A Dish of Daily Life says
Your scallops caught my eye and I had to stop in. My favorite dish in one of our local restaurants is seared scallops with a lobster risotto and avocado relish. Mango sounds intriguing! This is definitely a dish I would love to try!
Carol says
Thanks for dropping in, Michelle!