Description

Experience the delightful blend of creamy Champagne Risotto with perfectly browned scallops. This dish offers irresistible flavors and simple preparation, making it ideal for a quick and satisfying dinner. Perfect for those seeking easy, homemade recipes!

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 with 1 tablespoon of olive oil 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 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 them aside.
In the skillet where the scallops were cooked, reduce the heat and add the remaining 2 tablespoons of unsalted butter to brown it.
Return to the risotto and pour in 1/2 cup of white wine, stirring 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 the scallops, drizzling with brown butter.

Notes

For an extra touch, garnish with fresh herbs such as parsley or chives before serving.
Make sure to pat the scallops dry for a nice sear when cooking.
Using low-sodium chicken broth allows for better control of the seasoning in the risotto.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 1g
Sodium: 850mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 2g
Protein: 26g
Cholesterol: 115mg