Description

Champagne Risotto with Brown Butter Scallops offers a delightful blend of creamy textures and rich flavors. This dish combines perfectly seared scallops with a luxurious risotto made from Arborio rice, white wine, and Parmesan. Ideal for a cozy dinner or impressing guests, it’s both simple and flavorful, making it a go-to recipe for any 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, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat.
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 them 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 from the skillet and set aside.
In the skillet where the scallops were cooked, reduce heat and add the remaining 2 tablespoons of unsalted butter to brown it before returning to the risotto.
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 with scallops, drizzling with brown butter.

Notes

Using low-sodium chicken broth allows better control over the seasoning of the dish.
For added flavor, experiment with different fresh herbs for garnishing.
Make sure the scallops are dry for the best sear—pat them thoroughly before cooking.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 25g
Cholesterol: 80mg