Description

This Champagne Risotto with Brown Butter Scallops offers a delightful blend of creamy risotto and succulent scallops. Perfect for an elegant dinner or a comforting homemade meal, its savory flavors and simple preparation make it a must-try for all food enthusiasts.

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 the 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.
Sauté the chopped shallots and minced garlic in the skillet for about 2 minutes.
Stir in 1 cup of Arborio rice and cook for an additional 1-2 minutes until slightly translucent.
Dry the scallops and season them with salt and black pepper.
In a separate skillet, heat the remaining unsalted butter and olive oil over medium-high heat.
Cook the scallops in a single layer for 2-3 minutes on each side until they are golden brown, then set aside.
In the skillet where the scallops were cooked, reduce the heat and brown the remaining unsalted butter.
Pour in 1/2 cup of white wine into the risotto and stir until mostly absorbed.
Gradually add warm chicken broth one ladle at a time, stirring frequently for 18-20 minutes.
Stir in 1 cup of grated Parmesan cheese and adjust seasoning with salt and black pepper.
Plate the risotto and top it with scallops, drizzling with brown butter.

Notes

For best results, use large scallops for a better sear.
Make sure to pat scallops dry to achieve a golden crust while cooking.
Garnish with fresh herbs for added flavor and presentation.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 1g
Sodium: 800mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 22g
Cholesterol: 80mg