Description

Champagne Risotto with Brown Butter Scallops offers a delightful blend of creamy risotto and perfectly seared scallops. It’s a luxurious yet approachable meal, perfect for special occasions or a quick weeknight dinner.

Ingredients

Scale

12 large fresh sea scallops
4 tablespoons unsalted butter, divided
2 cloves garlic, minced
1 medium shallot, finely chopped
1 cup Arborio rice
4 cups chicken broth, preferably low-sodium
1/2 cup white wine, such as sauvignon blanc
1 cup grated Parmesan cheese
Fresh herbs, such as parsley or chives for garnish
Salt and black pepper, to taste
1 tablespoon olive oil for cooking the scallops

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Instructions

Heat chicken broth in a saucepan over low heat to prepare the risotto base.
Melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil in a large skillet over medium heat.
Add the finely chopped shallots and minced garlic to the skillet and sauté for about 2 minutes.
Add the Arborio rice to the skillet, stirring well and cooking for 1-2 minutes until slightly translucent.
Pat the scallops dry and season them with salt and black pepper.
In a separate skillet, heat 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium-high heat.
Cook the scallops in a single layer for 2-3 minutes on each side until golden brown, then set aside.
In the skillet used for the scallops, reduce heat and add the remaining 2 tablespoons of unsalted butter to brown it.
Pour in 1/2 cup of white wine to the risotto and stir until mostly absorbed.
Gradually add warm chicken broth, one ladle at a time, stirring frequently for about 18-20 minutes.
Stir in 1 cup of grated Parmesan cheese and season with salt and black pepper to taste.
Plate the risotto and top it with the scallops, drizzling with brown butter.

Notes

Use low-sodium chicken broth for a lighter dish.
Make sure the scallops are patted dry before cooking for a better sear.
Allow the risotto to rest for a minute after cooking to enhance the flavors.

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 2g
Sodium: 750mg
Fat: 33g
Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 2g
Protein: 32g
Cholesterol: 90mg