Brown Butter Pumpkin Oatmeal Scotchies

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good! I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are …

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good! I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are INCREDIBLE! You need to add them to your fall…

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Herb Brown Butter Scallops with Champagne Risotto.

We’re getting fun and fancy today with this scallop risotto! This cozy bowl is loaded with champagne risotto, topped with brown butter herb scallops and drizzled with an extra spoonful of brown butter on top. It’s the ideal I-love-you meal even if you’re just loving yourself.  Everyone deserves a bowl like this!  How can I […]

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We’re getting fun and fancy today with this scallop risotto!

herb brown butter scallops with champagne risotto

This cozy bowl is loaded with champagne risotto, topped with brown butter herb scallops and drizzled with an extra spoonful of brown butter on top. It’s the ideal I-love-you meal even if you’re just loving yourself. 

Everyone deserves a bowl like this! 

seared scallops in brown butter

How can I even explain how wonderful this dish is?! I’m sure you can tell by the photos that it’s creamy and rich with flavor. It’s so satisfying and feels super special, especially if you’re not eating out in restaurants much right now. 

champagne risotto

I make risotto often (love this baked risotto if you’re looking for something even easier! you can find a step-by-step in my IG highlights) because Eddie loves it. It can be tedious to learn at first, but once you’re in the groove of making it, you just KNOW how to make it. It’s how mother lovett used to bake – like how she just *knew* when things looked right?

brown butter herb scallops

That’s how I feel about risotto!

I can tell by how my spoon feels in the rice and how the rice looks once liquid is absorbed. I promise if you cook risotto a few times, you will get it too! Until then, I’ve obviously included this delicious recipe down below for you.

herb brown butter scallops with champagne risotto

I always have white wine on hand. It’s my preference (when not pregnant, of course) and I use it in cooking quite a bit. I have made red wine risotto too and it’s actually super good. 

When going to grab my white wine for one of the recipe tests here, I landed on a mini bottle of champagne instead. Since it will be quite a while until I can drink champagne again, I happily took the bottle and decided it would work instead. And yes, I was right. 

Oh my gosh – it’s fantastic in this risotto. I did a mostly classic parmesan risotto with a base of champagne instead of pinot grigio. I still used a brut version, which is what we usually prefer anyway for cooking. It was dry enough and oh-so lovely. If you don’t have a bottle of champagne near by or you simply don’t think you will drink the bottle after you use some for the risotto, dry white wine will still work. 

herb brown butter scallops with champagne risotto

Ooooh let’s get to these scallops.

Scallops are such a treat for us! I grew up eating scallops once a year when my dad would make his baked scallops at the beach (this recipe is in my book Seriously Delish!), and I adore them. Eddie likes them too. These ones here are seared in some browning butter (it continues to brown as the scallops cook) and then showered with a few chopped fresh herbs. The end result is SO simple but buttery, delicious and flavorful.

Plus you just can’t beat that golden sear.

herb brown butter scallops with champagne risotto

The risotto and scallops together feels like such a luxurious, fancy meal. It’s not one we eat very often and that makes it perfect for a special occasion! It could be a lovely Valentine’s Day meal, or one you cook for yourself and enjoy with the extra champagne. The rice is a but creamy with that classic al dente bite. The scallops melt in your mouth. And let’s just say I love to make some extra brown butter to drizzle all over the bowl once everything is combined.

Might be the definition of heaven.

herb brown butter scallops with champagne risotto

Scallop Risotto

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Herb Brown Butter Scallops with Champagne Risotto

This scallop risotto is divine! Brown butter herb scallops served on top of champagne risotto. A super special meal made at home!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

champagne risotto

  • 6 cups chicken or vegetable stock
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • kosher salt and pepper
  • 1 ½ cups arborio rice
  • ¾ cup dry champagne, sparkling wine or white wine
  • 4 tablespoons unsalted butter
  • ¾ cup freshly grated parmesan cheese

herb brown butter scallops

  • 3 tablespoons unsalted butter
  • 1 ½ pounds scallops
  • kosher salt and pepper
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives

Instructions

champagne risotto

  • In a separate saucepan or stock pot, heat the stock on low until it’s warm.
  • In another saucepan or pot, heat the olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
  • Once the rice is translucent, stir in the champagne. Cook until the champagne has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  • Stir in the butter until melted. Stir in the parmesan until melted. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need.

herb brown butter scallops

  • Heat a cast-iron skillet over medium heat. Pat the scallops completely dry with a paper towel and season them all over with salt and pepper.
  • Add the butter to the pan - it will almost immediately begin to brown in the cast iron. Place the scallops in a single layer in the pan. They cook quickly, so they probably only need about 2 minutes per side, depending on their size! I like to cook for 2 minutes, then flip and cook for 2 minutes more. Turn off the heat. They will continue to cook for another minute or so. Sprinkle the chopped parsley and chives over the scallops.
  • To make extra brown butter (if you want, not required!), place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds.
  • Scoop the risotto into a bowl and top with the scallops. You can serve this family style, with everything in one large bowl, or as separate servings. Drizzle more brown butter on top. If you’d like, you can sprinkle on some extra parmesan too!

herb brown butter scallops with champagne risotto

That buttery scallop goodness!

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Lemon Brown Butter Salmon.

This lemon brown butter salmon is about to go down as one of your new favorite dinners!  If you’re in search of the easiest, most delicious dinner tonight, this is it. This meal will come together in about 15 minutes!  Okay and the best part? Like, the actual best part? There are only five ingredients. […]

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This lemon brown butter salmon is about to go down as one of your new favorite dinners! 

lemon brown butter salmon

If you’re in search of the easiest, most delicious dinner tonight, this is it. This meal will come together in about 15 minutes! 

fresh salmon with salt and pepper

Okay and the best part? Like, the actual best part? There are only five ingredients. Four ingredients if you don’t count salt and pepper. How great is that! 

This is a little on the boring, traditional side for my monday recipe, but this is so delicious that I had to share. It’s such an easy, wonderful staple to make. A great recipe to have in your rotation so you can throw something together fast. And one that everyone really enjoys!

salmon cooked in brown butter

This salmon is easily one of my favorites to make. While I generally prefer to roast salmon because it’s so much easier, this method is so unbelievably delish that you won’t believe it! I hope it makes it into the weekly rotation at your house.

First, I start to brown a little butter. This does require keeping an eye on the butter! You don’t want it to get TOO brown (or burn!) before adding the salmon. But once you become a brown butter connoisseur, this will be like second nature to you! 

lemon brown butter salmon

Once the butter is ever-so-slightly browned, which adds a ridiculous depth of flavor, you place the salmon in the pan and brown it on both sides. It only takes a few minutes to cook through, which is wonderful. The key to getting the salmon perfectly crispy is to make sure you pat it dry with a paper towel before throwing it in the skillet.

This helps SO much. 

lemon brown butter salmon

Next, the salmon is mostly browned and ready to go, so I add the lemon to the pan. I add both juice and slices. I love when the slices get all caramely and golden – and if you use meyer lemons or super thinly sliced lemons, you can even eat those. 

Finally, a sprinkle of fresh parsley all over the skillet to top things off and add a little color.

lemon brown butter salmon

I can’t even stand how easy this is. It’s embarrassingly easy! Also, how absolutely delicious it is. Per the photos, I love to serve this with my parmesan roasted broccoli. If you need a few other ideas, these parmesan pistachio kale chips are perfect and so are my cacio e pepe roasted brussels. Crispy smashed potatoes work too and if you want something even more hearty, serve it with a side of creamed spinach mac and cheese!

This is the perfect building block to have for your weeknight dinner menus!

lemon brown butter salmon with roasted broccoli

Lemon Brown Butter Salmon

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Brown Butter Lemon Salmon

This lemon brown butter salmon is the easiest weeknight meal that can come together in 15 minutes! Flavorful and super simple!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 12 ounces fresh salmon, cut into filets, about 1 inch in thickness
  • kosher salt and pepper
  • 4 tablespoons unsalted butter
  • 3 lemons
  • 2 tablespoons chopped fresh parsley

Instructions

  • Pat the salmon completely dry on both sides. Season all over with salt and pepper.
  • Heat the butter in a skillet over medium heat. After 2 to 3 minutes, brown bits should begin to form on the bottom of the pan. You don’t want it to burn, so watch closely! Place the salmon in the pan and cook on both sides, about 2 to 3 minutes per side, until flakey and opaque. If at any time it appears that the butter is burning or getting to dark, lower the heat!
  • Slice 1 of the lemons and juice the the other 2. Once the salmon is cooked through, add in the lemon slices and juice. Increase the heat a bit so the mixture comes to a simmer. Cook for 1 to 2 minutes. Top with fresh parsley. Serve immediately.

lemon brown butter salmon

Maybe drag a piece of toasted sourdough through that sauce too!

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Brown Butter Biscoff Snickerdoodles

Classic snickerdoodles have always been one of my favorite cookies and then I created Brown Butter Salted Caramel Snickerdoodles that everyone went crazy over. I didn’t think it could get any better until these Brown Butter Biscoff Snickerdoodles…

Classic snickerdoodles have always been one of my favorite cookies and then I created Brown Butter Salted Caramel Snickerdoodles that everyone went crazy over. I didn’t think it could get any better until these Brown Butter Biscoff Snickerdoodles came out of my oven. I think they are my new favorite snickerdoodle. We all know that…

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Carrot Cake with Cream Cheese Frosting

One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak…

One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak and refine them. So I used my time during confinement to go through some classics and give them a fresher look.

It’s been a tough year and with Thanksgiving not necessarily happening, it’s good to have memories of friends. When my first book, Room for Dessert came out (which morphed into Ready for Dessert), a lot of people said, “I’ll bet everyone is going to make you a Coconut Cake for your birthday now?” That was because one of the first recipes in the book was for a Coconut Cake I made for Alice Waters’ father for his birthday, and I mentioned before the recipe that I wish someone would make me a Coconut Cake for my birthday. It took a long, long time for me to get that Coconut Cake, but it finally happened in, of all places, Paris.

Continue Reading Carrot Cake with Cream Cheese Frosting...

corn pudding

In other years, the ones when it was safe to have guests, my favorite thing to ask when planning a Thanksgiving menu was for everyone to tell me what their essential dish is, the one if they come to dinner and it’s not on the table, they…

In other years, the ones when it was safe to have guests, my favorite thing to ask when planning a Thanksgiving menu was for everyone to tell me what their essential dish is, the one if they come to dinner and it’s not on the table, they throw a (hopefully) muted, inner tantrum. This is where all menus should begin, right? It was from this question that I learned that after stuffing, naturally, and long before turkey (sorry, turkey), a dish I had not grown up with — corn pudding — is one of the most popular on American Thanksgiving tables. Because I usually respond, “Great! Now you know exactly what to bring!” and friends have delivered, I’ve since learned what I’d been missing and I’m now fully converted.

here's what you needblend half the cornmix with remaining kernelsbrown butter

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Brown Butter Ravioli with Butternut Squash

Brown Butter Ravioli with Butternut Squash, sage, and pecans is a simple, yet elegant fall dish. Perfect for special occasions or any night! When it comes to fall meals, this Brown Butter Ravioli with Butternut Squash is my very favorite. The flavors a…

Brown Butter Ravioli with Butternut Squash, sage, and pecans is a simple, yet elegant fall dish. Perfect for special occasions or any night! When it comes to fall meals, this Brown Butter Ravioli with Butternut Squash is my very favorite. The flavors are incredible! Nutty brown butter, roasted butternut squash, cheesy ravioli, crispy sage, crunchy…

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Stovetop Pumpkin Mac and Cheese

Stovetop Pumpkin Mac and Cheese with brown butter panko Parmesan sage topping is the perfect mac and cheese recipe for fall! It is easy to make and super comforting! Enjoy as a main dish or side dish! Mac and cheese is a favorite meal at our house. Our…

Stovetop Pumpkin Mac and Cheese with brown butter panko Parmesan sage topping is the perfect mac and cheese recipe for fall! It is easy to make and super comforting! Enjoy as a main dish or side dish! Mac and cheese is a favorite meal at our house. Our boys ask for either stovetop mac and…

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Pumpkin Pierogies with Brown Butter and Crispy Sage.

These pumpkin pierogies are the perfect bite of fall. If there ever was a flavor of pierogi that I desired? Pumpkin is it. I mean, I live in Pittsburgh so pierogies are totally a THING here. This may scare pierogi purists away but we’re going on a little fall flavor adventure today! And it has […]

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These pumpkin pierogies are the perfect bite of fall.

pumpkin pierogies with brown butter and crispy sage

If there ever was a flavor of pierogi that I desired? Pumpkin is it. I mean, I live in Pittsburgh so pierogies are totally a THING here. This may scare pierogi purists away but we’re going on a little fall flavor adventure today! (more…)

The post Pumpkin Pierogies with Brown Butter and Crispy Sage. appeared first on How Sweet Eats.

Apple Cinnamon Rolls

Apple Cinnamon Rolls with Brown Butter Cream Cheese Frosting-These light and fluffy cinnamon rolls will remind you of apple pie, but in cinnamon roll form! They are the perfect breakfast treat for fall! Perfect Fall Cinnamon Rolls My dad’s cinnam…

Apple Cinnamon Rolls with Brown Butter Cream Cheese Frosting-These light and fluffy cinnamon rolls will remind you of apple pie, but in cinnamon roll form! They are the perfect breakfast treat for fall! Perfect Fall Cinnamon Rolls My dad’s cinnamon rolls are the BEST! If you’ve mad them, you know. And if you haven’t read…

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