Brown butter scallops with parmesan risotto is the sort of dish that transforms a simple evening into something special. Those tender sea scallops, kissed by brown butter until they bear a deliciously nutty aroma, sit atop a creamy and rich risotto infused with Parmesan cheese. The luxurious texture and comforting flavors make this dish a crowd-pleaser that feels both elegant and indulgent. Trust me, every bite practically sings with culinary delight, making it perfect for a cozy dinner date, a joyful celebration, or simply to elevate your weeknight routine.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Champagne Risotto with Brown Butter Scallops
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Champagne Risotto with Brown Butter Scallops

Champagne Risotto with Brown Butter Scallops

I first discovered this recipe on a rainy evening when I was yearning for something comforting yet sophisticated. I had just returned from a long day and craved a dish that felt special without being overly complicated. The combination of decadent brown butter scallops and rich, velvety risotto was exactly what I needed. Its complexity belies just how simple the preparation is, making it a go-to whenever I want to impress or simply treat myself. You owe it to yourself to experience this culinary gem!

Why You’ll Love This Recipe

Simple & Quick: Ready in about an hour, this dish is an easy route to gourmet dining at home.
Irresistible Flavor: The combination of brown butter and scallops creates an exquisite flavor profile that’s hard to resist.
Eye-Catching Appeal: With its beautiful plating, it’s sure to impress guests and become a favorite centerpiece at gatherings.
Flexible Serving: Perfect for both casual dinners and festive occasions, it fits the mood whenever you serve it.
Diet-Friendly Options: While rich and luxurious, this dish can be modified with low-sodium broth and minimal butter for health-conscious cooks.

Ingredients You’ll Need

12 large fresh sea scallops: Choose high-quality, fresh scallops for the best flavor. Avoid frozen if possible, but if necessary, thaw them properly.
4 tablespoons unsalted butter: This adds richness to the dish. Make sure to divide for cooking scallops and risotto.
2 cloves garlic, minced: A classic aromatic that enhances the dish’s depth. You can substitute with garlic powder if in a pinch.
1 medium shallot, finely chopped: Adds a subtle sweetness; onions can be used as a substitute.
1 cup Arborio rice: This short-grain rice is essential for the creamy texture of the risotto.
4 cups low-sodium chicken broth: Using low-sodium helps control the salt level in the dish.
1/2 cup white wine (Sauvignon Blanc recommended): It adds acidity and flavor that balances the richness of the butter and cheese.
1 cup grated Parmesan cheese: A must for that creamy risotto feel; feel free to use pecorino for a twist.
Fresh herbs (parsley or chives): For garnish, they bring freshness to the dish.
Salt and black pepper: Essential for seasoning everything to taste.
1 tablespoon olive oil: Helps in searing scallops perfectly without burning the butter.

How to Make Champagne Risotto with Brown Butter Scallops

Prepare the broth: Heat 4 cups of low-sodium chicken broth in a saucepan over low heat. Keeping the broth warm is key for a creamy risotto, as adding cold broth can hinder the cooking process.

Sauté the aromatics: In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Once melted, add the finely chopped shallots and minced garlic. Sauté for about 2 minutes, or until fragrant but not browned.

Toast the rice: Add 1 cup of Arborio rice to the skillet and stir well, cooking for 1-2 minutes until the rice is slightly translucent around the edges. This toasting step helps release flavor and enhances the texture.

Season the scallops: Pat the 12 large scallops dry with a paper towel and season with salt and black pepper. Dry scallops sear better and develop a lovely golden crust.

Sear the scallops: 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, cooking for 2-3 minutes on each side until they are golden brown and cooked through. Be careful not to overcrowd the pan!

Brown the butter: Remove the scallops and set aside. In the skillet where the scallops were cooked, reduce the heat and add the remaining 2 tablespoons of unsalted butter. Allow the butter to brown slightly, stirring occasionally for a nutty aroma and brown color.

Deglaze with wine: Return to the risotto, pouring in 1/2 cup of white wine. Stir until mostly absorbed while scraping the bottom of the pan for those flavorful bits left from cooking the scallops.

Cook the risotto: Gradually add the warm chicken broth to the rice, one ladle at a time, stirring frequently. Cook for about 18-20 minutes until the rice is creamy and al dente. This step requires your attention, but the stirring helps release starches into the dish, giving it that creamy texture.

Add cheese: Stir in 1 cup of grated Parmesan cheese and season with salt and black pepper to taste. It should be creamy and rich, and feel free to adjust salt to your preference.

Plate and garnish: Scoop a generous amount of the risotto onto each plate and top with the golden-brown scallops. Drizzle some of the browned butter from the pan over the scallops and risotto, then finish with fresh herbs for a lovely pop of color.

Storing & Reheating

If you have any leftovers, store them in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate for up to 3 days. When storing in the fridge, always use a tightly sealed container to keep the flavors fresh. You can also freeze the risotto for up to 3 months; however, the texture may change slightly once reheated. To reheat, gently warm on the stovetop over medium-low heat, adding a splash of chicken broth to refresh the texture.

Chef’s Helpful Tips

Be sure to dry the scallops thoroughly before cooking; moisture can prevent that beautiful sear.
Stir vigorously while adding the broth; this helps release starches for creaminess.
For extra flavor, finish the dish with a squeeze of lemon juice or a zest for brightness.
Feel free to play with cheese types; you can mix half Parmesan with another hard cheese for a different twist.
If you plan to make this ahead, prepare the risotto but cook the scallops just before serving to keep them fresh and warm.

The luscious flavors and creamy textures of brown butter scallops with parmesan risotto make it a dish that’s hard to resist. Each bite delivers a wave of flavor, making it a memorable experience. Whether you’re savoring it solo or sharing with loved ones, this dish invites exploration and creativity. I encourage you to pick out your own unique touches or side dishes to complement it next time. Enjoy every moment of this beautiful culinary journey!

Recipe FAQs

Can I use frozen scallops in this recipe?

Yes, you can use frozen scallops, but it’s crucial to thaw them properly, ideally overnight in the fridge. Frozen scallops may release excess moisture, so pat them dry thoroughly before cooking to achieve that perfect sear.

What type of white wine works best?

Sauvignon Blanc is recommended due to its crisp acidity. However, any dry white wine like Pinot Grigio or Chardonnay will work nicely. Avoid sweet wines, as they can alter the flavor profile of the dish.

Can I make this dish vegetarian?

Yes! To make a vegetarian version, substitute the chicken broth with vegetable broth, and consider omitting scallops altogether or replace them with sautéed mushrooms for texture and flavor.

How do I make sure my risotto is creamy?

Constant stirring while incorporating warm broth is key! This technique helps release the starches from the Arborio rice, resulting in that beautiful creamy texture characteristic of risotto. Adding cheese at the end also enhances creaminess.

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Champagne Risotto with Brown Butter Scallops

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Author: Peter
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

This dish combines the rich flavors of brown butter scallops with creamy champagne risotto, making it a sophisticated yet easy meal perfect 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 the chicken broth in a saucepan over low heat.
Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Sauté the finely chopped shallots and minced garlic for about 2 minutes.
Stir in 1 cup of Arborio rice and cook for 1-2 minutes until slightly translucent.
Pat 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, cooking them for 2-3 minutes on each side until golden brown.
Remove the scallops and keep them aside.
In the skillet where scallops were cooked, 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, 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 a good quality white wine that you enjoy drinking.
Make sure the scallops are dry before cooking to achieve that perfect sear.
Garnish with freshly chopped herbs for added flavor and presentation.