Description

Enjoy the delightful combination of creamy Champagne Risotto paired with succulent Brown Butter Scallops. This dish promises an irresistible flavor, simple preparation, and perfect for a quick dinner or a special occasion.

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 over medium heat, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil.
Add finely chopped shallots and minced garlic to the skillet, sautéing for about 2 minutes.
Stir in 1 cup of Arborio rice, cooking for 1-2 minutes until slightly translucent.
Pat the scallops dry and season with salt and black pepper.
Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a separate skillet over medium-high heat.
Cook the scallops in a single layer for 2-3 minutes on each side until golden brown, then remove and set aside.
Reduce heat in the skillet where the scallops were cooked and add the remaining 2 tablespoons of unsalted butter to brown it.
Return to the risotto, pour in 1/2 cup of 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 1 cup of grated Parmesan cheese, seasoning with salt and black pepper to taste.
Plate the risotto, topping with scallops and drizzling with brown butter.

Notes

Ensure to pat the scallops dry for better searing.
Use freshly grated parmesan for optimal flavor and creaminess in the risotto.
Garnish with fresh herbs to enhance presentation and taste.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg