Scallop Risotto with Champagne
Elevate your dinner table with this luxurious Scallop Risotto with Champagne—a dish that embodies elegance and indulgence. Perfectly seared sea scallops rest atop a velvety bed of Arborio rice infused with dry champagne, creating a creamy, flavor-packed risotto that's both rich and refined. Enhanced with Parmesan cheese, a touch of heavy cream, and a sprinkle of fresh parsley, this recipe is a symphony of textures and taste. The tangy brightness of lemon wedges adds the perfect finishing touch to this gourmet masterpiece. Ideal for special occasions or when you're simply craving something extraordinary, this risotto pairs beautifully with a glass of sparkling wine. Ready in under an hour, this decadent dish will impress your guests while showcasing your culinary finesse.
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Recipe Information
Ingredients
- 12 pieces sea scallops
- 1 cup Arborio rice
- 1 cup dry champagne
- 4 cups chicken or vegetable stock
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 pieces garlic cloves, minced
- 1 cup Parmesan cheese, grated
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- 4 pieces lemon wedges (for serving)
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper. Set aside.
In a medium pot, bring the chicken or vegetable stock to a gentle simmer over low heat. Keep it warm throughout the cooking process.
In a large saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute.
Add the Arborio rice to the pan and stir to coat the grains with the butter and oil. Toast the rice for 1-2 minutes until slightly fragrant.
Pour in the champagne and cook, stirring constantly, until most of the liquid has evaporated.
Begin adding the warm stock, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle. Continue this process until the rice is tender and creamy, about 20-25 minutes.
Stir in 1 tablespoon of butter, the grated Parmesan cheese, and the heavy cream. Season the risotto with salt and black pepper to taste, and keep warm.
In a large skillet, heat the remaining 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Place the scallops in the pan and sear for 2-3 minutes per side until golden brown and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary.
To serve, spoon the risotto onto plates and top each portion with three seared scallops. Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 9600 mg | 417% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.2 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1108 mg | 85% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2046 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
