Description
Enjoy this Champagne Risotto with Brown Butter Scallops, combining rich flavors of scallops, creamy risotto, and aromatic herbs. Perfect for a quick dinner or special occasion!
Ingredients
Scale
- 12 large sea scallops
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 medium shallot, finely chopped
- 1 cup Arborio rice
- 4 cups low-sodium chicken broth
- 1/2 cup white wine, such as sauvignon blanc
- 1 cup grated parmesan cheese
- Fresh herbs (parsley or chives) for garnish
- Salt and black pepper to taste
- 1 tablespoon olive oil for cooking the scallops
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.
- Sauté finely chopped shallots and minced garlic in the skillet for about 2 minutes.
- Add 1 cup of Arborio rice to the skillet and stir well, cooking for 1-2 minutes until slightly translucent.
- Pat the scallops dry and season them with salt and black pepper.
- In another 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 used for the scallops, reduce heat 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, while 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 with scallops, drizzling with brown butter.
Notes
For best results, use fresh sea scallops instead of frozen.
Make sure to pat the scallops dry to achieve a golden sear.
Adjust the broth additions according to your desired risotto consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 1g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg