Description

This Champagne Risotto with Brown Butter Scallops is a delightful meal that combines creamy risotto with perfectly seared scallops. With minimal prep and extraordinary flavor, it’s perfect for a memorable 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.
In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat.
Add chopped shallots and minced garlic to the skillet and sauté for about 2 minutes.
Add Arborio rice to the skillet and stir well, cooking for 1-2 minutes until slightly translucent.
Pat the scallops dry and season with salt and black pepper.
In a separate skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat.
Add the scallops in a single layer and cook for 2-3 minutes on each side until golden brown.
Remove the scallops and set them aside.
In the skillet where the scallops were cooked, reduce heat and add the remaining 2 tablespoons of unsalted butter to brown it.
Return to the risotto, pour in white wine, and stir until mostly absorbed.
Gradually add warm chicken broth, one ladle at a time, stirring frequently for about 18-20 minutes.
Stir in grated Parmesan cheese and season with salt and black pepper to taste.
Plate the risotto and top with scallops, drizzling with brown butter.

Notes

Ensure to cook the scallops quickly to achieve a nice sear without overcooking them.
Use high-quality Parmesan for the best flavor in your risotto.
Garnish with fresh herbs just before serving for a vibrant finish.

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 1g
Sodium: 800mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 28g
Cholesterol: 90mg