Description
This Champagne Risotto with Brown Butter Scallops is a delightful dish with rich flavors and a creamy texture. Perfect for a quick dinner or an impressive meal for guests.
Ingredients
Scale
- 12 large 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 for garnish, such as parsley or chives
- Salt and black pepper to taste
- 1 tablespoon olive oil for cooking scallops
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.
- Add finely chopped shallots and minced garlic to the skillet; sauté for about 2 minutes.
- Add 1 cup of Arborio rice to the skillet, stir well, and cook for 1-2 minutes until slightly translucent.
- Pat the scallops dry and season 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.
- Place the scallops in a single layer in the skillet 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 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
Ensure scallops are dry before cooking for better sear.
Use low-sodium chicken broth to control saltiness in the dish.
Feel free to garnish with additional herbs for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 1g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 78mg