Champagne Risotto with Brown Butter Scallops
Champagne Risotto with Brown Butter Scallops is a stunning dish that elevates the ordinary into the extraordinary. The creamy, dreamy texture of the Arborio rice combined with the nutty brilliance of brown butter creates a perfect backdrop for perfectly seared scallops. Each bite is an experience; the rich flavor of the parmesan and the light yet earthy taste of the aromatic herbs play a delightful role, making it a meal worthy of fine dining but easily reproducible in your kitchen. Whether it’s a special occasion or just a weekday craving for something fabulous, this dish delivers.
Table of Contents
My first encounter with this delicacy was at a quaint Italian restaurant where the rich aroma of garlic and scallops wafted through the air as I stepped inside. Since then, I’ve been on a quest to replicate that elegant experience at home. Trust me when I say that mastering this recipe will be nothing short of a culinary joy for you. It’s not just a meal; it’s an opportunity to showcase your cooking skills to friends and family. I can’t wait for you to try this; the combination of flavors will have you longing for just one more bite.
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and 45 minutes of cooking, you can impress your dinner guests without spending all day in the kitchen.
- Irresistible Flavor: The blend of nutty brown butter, tender scallops, and luxurious parmesan creates a flavor explosion that will have your taste buds dancing.
- Eye-Catching Appeal: This dish pairs beautifully with a glass of white wine and instantly elevates any dining table.
- Perfect for Special Occasions: Ideal for date nights, anniversaries, or any celebration where you want to impress.
- Customizable Presentation: Feel free to garnish with fresh herbs, adding color and freshness to this delightful plate.
Ingredients You’ll Need
- Fresh sea scallops (12 large scallops): These are the stars of the dish, providing a sweet and delicate seafood flavor. Look for dry-packed scallops for the best results.
- Unsalted butter (4 tablespoons, divided): Essential for making the base of the risotto and for browning the scallops. Always choose unsalted to control the saltiness of the dish.
- Garlic (2 cloves, minced): Adds a punch of flavor. You can substitute with garlic powder in a pinch, but fresh is always best.
- Shallots (1 medium, finely chopped): They impart a mild, sweet onion flavor and add to the rich taste of the risotto.
- Arborio rice (1 cup): This starchy variety creates that creamy texture in risotto. Don’t substitute with regular rice for the best results.
- Chicken broth (4 cups, preferably low-sodium): The cooking liquid for the risotto, adding depth. Vegetable broth can be used for a lighter flavor.
- White wine (1/2 cup, such as Sauvignon Blanc): A splash enhances the risotto’s richness; opt for a variety you’d enjoy drinking.
- Parmesan cheese (1 cup, grated): This cheese enriches the dish with its savory flavor. Grate it fresh for the best taste.
- Fresh herbs, such as parsley or chives for garnish: These add vibrant color and freshness.
How to Make Champagne Risotto with Brown Butter Scallops
Prepare the broth: In a saucepan, heat 4 cups of chicken broth over low heat to keep it warm, ensuring the temperature remains consistent as you add it to your risotto.
Sauté the aromatics: In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add 1 medium finely chopped shallot and 2 cloves of minced garlic, sautéing for about 2 minutes until translucent and fragrant.
Toast the rice: Stir in 1 cup of Arborio rice, mixing well to coat the grains in the buttery goodness. Cook for 1-2 minutes until slightly translucent, which helps develop that creamy texture.
Season the scallops: Pat dry 12 large scallops and season them with salt and black pepper. Properly drying them is key to achieving a beautiful sear.
Sear the scallops: In a separate skillet, heat the remaining 2 tablespoons of unsalted butter along with 1 tablespoon of olive oil over medium-high heat. Once hot, add the scallops in a single layer, cooking for 2-3 minutes on each side until they turn golden brown. Use tongs to flip them gently.
Brown the butter: Once the scallops are cooked, remove them and set aside. In the same skillet, reduce the heat and add an additional 2 tablespoons of unsalted butter to brown it. This will infuse your dish with a delightful nuttiness.
Incorporate the wine: Return to the risotto base, pour in 1/2 cup of white wine, and stir until it’s mostly absorbed by the rice. The wine will lift the flavors and add depth to the risotto.
Add the broth gradually: Gradually add the warm chicken broth, one ladle at a time, stirring frequently for about 18-20 minutes. The rice should absorb each addition before you add more. You’ll know it’s ready when the rice is creamy and al dente.
Finish with cheese: After cooking, stir in 1 cup of grated Parmesan cheese, ensuring it’s well mixed. Season to taste with salt and black pepper to enhance the flavors just right.
Plate and garnish: Serve your velvety risotto onto plates, beautifully topped with the seared scallops. Don’t forget to drizzle that rich brown butter over the scallops for an extra touch of decadence.
Storing & Reheating
To store leftover risotto, let it cool and transfer it to an airtight container. It can stay at room temperature for about two hours and in the refrigerator for up to 3 days. If you’d like to freeze it, pack it tightly, and it can last up to 3 months. For reheating, place in a saucepan over low heat with a splash of chicken broth or water, stirring continuously for about 5-7 minutes until warmed through. Note that the consistency may change upon reheating, so adding a bit more liquid will help refresh its creaminess.
Chef’s Helpful Tips
- Don’t rush the broth: Make sure to add it gradually and keep stirring for a creamy texture. Rushing can lead to a gloppier dish.
- Get those scallops dry! Patting them dry helps achieve that golden crust, preventing steaming.
- Timing is everything: Ensure your broth is warm; this maintains cooking temperature and aids in the creamy risotto process.
- Go easy on the salt: Because parmesan is salty, taste as you go to balance the seasoning.
- Experiment with garnishes: Fresh herbs aren’t just for looks; adding them enhances flavor and freshness in every bite.
When you make this Champagne Risotto with Brown Butter Scallops, you’re not just preparing a meal; you’re creating an experience that’s easy to replicate yet impossible to forget. Embark on your culinary journey, and who knows, you might just impress your guests or family with this delightful dish that speaks of Italian elegance without requiring a culinary degree. So take a moment, savor the process, and enjoy every luxurious bite — you deserve it!
Recipe FAQs
Can I use frozen scallops?
Absolutely! Just ensure they’re thawed properly before cooking. Pat them dry before seasoning for the best sear.
How do I know when the risotto is done?
The risotto should be creamy and the rice grains should be al dente—tender but firm to the bite. Taste a grain to check!
Can I make this dish ahead of time?
While risotto is best served fresh, if you must make it ahead, prepare it without the scallops and brown butter. Store it in the fridge and reheat when you’re ready to serve, adding a little extra broth to restore creaminess.
Is there a vegetarian option for this dish?
Definitely! Substitute the chicken broth with vegetable broth and replace the scallops with sautéed mushrooms or grilled veggies for a hearty, satisfying meal.
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📖 Recipe Card
Champagne Risotto with Brown Butter Scallops
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
This Champagne Risotto with Brown Butter Scallops is a delightful dish that offers a creamy, flavorful experience with each bite. Perfect for a quick yet sophisticated dinner, this recipe showcases the buttery richness of scallops paired with a luscious risotto. With simple ingredients and straightforward preparation, it’s an ideal choice for any home cook looking for a comforting and impressive meal.
Ingredients
- 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 chicken broth in a saucepan over low heat to prepare the risotto base.
- Melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil in a large skillet over medium heat.
- Sauté finely chopped shallots and minced garlic in the skillet for about 2 minutes.
- Stir in 1 cup of Arborio rice and cook for 1-2 minutes until slightly translucent.
- Pat the scallops dry and season with salt and black pepper.
- In another 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 cooked scallops and set them aside.
- In the skillet from the scallops, lower the heat and add the remaining 2 tablespoons of unsalted butter to brown it.
- Return to the risotto base, 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.
- Mix in 1 cup of grated Parmesan cheese, adjusting seasoning with salt and black pepper to taste.
- Serve the risotto topped with scallops and drizzle with the brown butter.
Notes
Ensure the scallops are patted dry for a better sear.
Use low-sodium chicken broth to control the saltiness of the dish.
Garnish with fresh herbs to enhance the presentation and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg
