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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 1g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg