Description
This Herb Brown Butter Scallops with Champagne Risotto recipe combines tender seared scallops cooked in nutty brown butter with a creamy and luxurious champagne-infused risotto. The scallops are enhanced with fresh garlic, parsley, and chives, while the risotto is perfectly creamy with parmesan cheese and a subtle wine aroma, creating an elegant and flavorful dish perfect for special occasions or a sophisticated dinner.
Ingredients
Scale
Champagne Risotto
- 6 cups chicken or vegetable stock
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 ½ cups arborio rice
- ¾ cup dry champagne (or sparkling wine or white wine)
- 4 tablespoons unsalted butter
- ¾ cup freshly grated parmesan cheese
Herb Brown Butter Scallops
- 3 tablespoons unsalted butter
- 1 ½ pounds scallops
- Kosher salt and pepper, to taste
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
- Heat the Stock: In a separate saucepan or stock pot, heat the chicken or vegetable stock over low heat until warm to keep it ready for the risotto.
- Toast the Garlic and Rice: In another saucepan or pot, heat olive oil over medium-low heat. Add minced garlic with a big pinch of salt and pepper, then stir in the arborio rice. Cook, stirring frequently, for 3 to 5 minutes until the rice becomes translucent, ensuring it is well toasted.
- Cook the Risotto with Champagne and Stock: Stir in the dry champagne and cook until it is fully absorbed by the rice. Then, gradually add warm stock in 1-cup increments, stirring continuously and waiting until each addition is fully absorbed before adding the next. Continue this process for about 15 to 20 minutes until the risotto is creamy and al dente, with a hydrated texture and some liquid remaining.
- Finish the Risotto: Stir in the unsalted butter until melted, followed by the freshly grated parmesan cheese. Taste and season with additional salt and pepper as needed, depending on the saltiness of your cheese.
- Prepare the Scallops: Heat a cast-iron skillet over medium heat. Pat the scallops dry thoroughly with a paper towel and season all over with salt and pepper.
- Cook the Scallops in Brown Butter: Add the butter to the hot skillet; it will begin to brown quickly. Place the scallops in a single layer and cook for about 2 minutes on one side until golden, then flip and cook for another 2 minutes. Turn off the heat, add minced garlic to the pan, and stir to combine; the scallops will continue to cook gently for about one more minute.
- Add Herbs to the Scallops: Sprinkle the chopped fresh parsley and chives over the scallops, mixing gently to distribute the herbs.
- Optional Extra Brown Butter: To make additional brown butter sauce, melt butter in a skillet over medium heat. Let it bubble and cook, stirring occasionally, until brown bits form on the bottom. Remove from heat and stir for 30 seconds to complete the brown butter sauce.
- Serve: Spoon the creamy champagne risotto into serving bowls or a large family-style dish. Top with the herb brown butter scallops. Drizzle with extra brown butter sauce if desired, and garnish with additional parmesan cheese for extra richness.
Notes
- Make sure scallops are patted very dry to achieve a nice sear and prevent steaming.
- The risotto should be creamy yet slightly al dente to avoid mushiness.
- Use dry champagne, sparkling wine, or a good quality white wine if champagne is not available.
- You can use vegetable stock to keep this recipe pescatarian-friendly.
- Brown butter should be watched carefully to avoid burning; remove from heat once golden with brown bits.
- Serve immediately for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Keywords: scallops, brown butter, champagne risotto, seafood, creamy risotto, elegant dinner, French cuisine, garlic, fresh herbs
