Brown butter scallops with parmesan risotto is a dish that tantalizes the senses and brings a touch of elegance to your dinner table. The creamy, rich risotto becomes the perfect canvas for those pan-seared sea scallops, delicately browned in butter until they develop a gorgeous golden crust. This dish isn’t just a treat for your taste buds; it strikes a balance between comforting and sophisticated, making it a favored option for both cozy nights at home and special occasions.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Champagne Risotto with Brown Butter Scallops
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Champagne Risotto with Brown Butter Scallops

Champagne Risotto with Brown Butter Scallops

I first stumbled upon this divine pairing while celebrating a friend’s engagement. The combination of sweet brown butter and savory scallops paired with the creamy texture of risotto was simply unforgettable. Ever since, I’ve made it a point to whip up this dish for gatherings with family and friends. Nothing compares to the smiles you’ll see when crowd-pleasing flavors come together, and with this simple recipe, you can achieve that same joy in your own kitchen. So, if you’re ready to impress with a delicious and visually stunning meal, let’s get started!

Why You’ll Love This Recipe

Simple & Quick: In just under an hour, you can create an impressive dish that feels gourmet.
Irresistible Flavor: The nutty brown butter combined with the sweetness of scallops creates a flavor explosion that tantalizes your palate.
Eye-Catching Appeal: The visually stunning contrast of golden scallops on creamy risotto makes for a beautiful presentation.
Flexible Serving: Perfect for date nights, special occasions, or just when you want to feel fancy at home.
Diet-Friendly Options: Easily adaptable for pescatarians or those looking for gluten-free meals with simple adjustments.

Ingredients You’ll Need

12 large fresh sea scallops: Ideal for their sweet flavor and tender texture; aim for dry scallops when possible for better searing.
4 tablespoons unsalted butter, divided: Used for both the risotto and the brown butter, providing richness.
2 cloves garlic, minced: Adds aromatic depth.
1 medium shallot, finely chopped: Sweet and subtle; it elevates the taste profile.
1 cup Arborio rice: Essential for that creamy risotto texture; Arborio is a short-grain rice that absorbs flavors beautifully.
4 cups chicken broth, preferably low-sodium: Use warm broth for creamier risotto; vegetable broth works well too for a lighter version.
½ cup white wine, such as Sauvignon Blanc: The acidity cuts through the richness of the dish; select a wine you enjoy drinking.
1 cup grated Parmesan cheese: For added creaminess and a salty flavor; freshly grated is best for melting.
Fresh herbs, such as parsley or chives, for garnish: These add a bright note when plated.
Salt and black pepper to taste: Essential for seasoning throughout the cooking process.
1 tablespoon olive oil for cooking the scallops: Helps to create that beautiful sear without burning the butter.

How to Make Champagne Risotto with Brown Butter Scallops

Prepare the broth: Start by warming the chicken broth in a saucepan over low heat. Keeping the broth warm helps the rice cook evenly without losing temperature during the cooking process.

Sauté the aromatics: In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add the finely chopped shallots and minced garlic, stirring often, and sauté for about 2 minutes until fragrant and translucent.

Toast the rice: Add the 1 cup of Arborio rice to the skillet, stirring well to coat the grains. Cook for 1-2 minutes, allowing the rice to become slightly translucent around the edges, which enhances its nutty flavor.

Prepare the scallops: While the rice cooks, pat the 12 sea scallops dry with a paper towel, as moisture will prevent a good sear. Season both sides with salt and black pepper.

Sear the scallops: In a separate skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Once hot, add the scallops in a single layer and cook for 2-3 minutes on each side until they are golden brown and cooked through. Transfer the scallops to a plate and set aside.

Brown the butter: In the same skillet where you cooked the scallops, lower the heat and add the remaining 2 tablespoons of unsalted butter. Allow it to melt and bubble until it turns a deep golden brown and begins to smell nutty, being careful not to burn it.

Add wine to the risotto: Stir in the ½ cup of white wine into the skillet with the partially cooked rice. Allow it to bubble and reduce, stirring until mostly absorbed. This step infuses the rice with acidity and depth.

Incorporate the broth: Gradually ladle in the warm chicken broth, one ladle at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next. This will take about 18-20 minutes, and the rice will become creamy, tender, and a little al dente.

Finish the risotto: Once the rice is cooked to your liking, stir in 1 cup of grated Parmesan cheese, combining until melted and the risotto is rich and creamy. Season with salt and black pepper to taste.

Plate the dish: Spoon the creamy risotto onto serving plates. Top each serving with the perfectly seared scallops, drizzling with the nutty brown butter. Sprinkle with fresh herbs for an added pop of color and flavor.

Storing & Reheating

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, it can be frozen for up to 3 months. When reheating, use a medium pan over low heat; if it appears dry, add a splash of chicken broth or water to restore its creamy texture. Keep in mind that flavors may mellow upon storage, so a touch more cheese or seasoning can help refresh it.

Chef’s Helpful Tips

Ensure scallops are completely dry before cooking to achieve that perfect sear.
If using frozen scallops, thaw them in the refrigerator overnight and dry them well before cooking.
Taste the risotto frequently as it cooks; it should be creamy and tender yet slightly firm to the bite.
For a bit of extra flavor, switch out half the chicken broth for fish stock.
Make it ahead by prepping the risotto and scallops separately; them reheat gently before serving.

The perfect combination of comfort and elegance is encapsulated in this dish, making it a true multi-functional recipe. From cozy dinner nights to celebrating special occasions, Champagne Risotto with Brown Butter Scallops will work its magic. If you’re eager to explore cooking techniques or put your twist on a classic, don’t hesitate! The joy of creating a meal that impresses is just a scooping away, so gather your ingredients and get cooking. Enjoy this delectable experience, and watch your loved ones savor every bite.

Recipe FAQs

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops. Just make sure to thaw them in the refrigerator overnight and pat them dry with a paper towel before cooking for the best sear.

Can I substitute the Arborio rice with another type?

Arborio rice is essential for the creamy texture of risotto. However, if you cannot find it, Carnaroli or Vialone Nano can also work. Standard long grain or brown rice will not yield the same creaminess.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free as it does not use any flour. Just ensure your chicken broth is gluten-free, and you’re good to go!

What if I don’t have white wine?

If you don’t have white wine, you can substitute it with an equal amount of extra chicken broth, though it won’t have the same acidity and depth of flavor. A splash of lemon juice could help mimic the acidity.

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Champagne Risotto with Brown Butter Scallops

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Author: Anna
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Dishes
Method: Skillet
Cuisine: Italian

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Description

This Champagne Risotto with Brown Butter Scallops offers an irresistible combination of flavors. With creamy risotto and perfectly seared scallops, it’s an easy yet elegant meal for any occasion.

Ingredients

Scale

12 large 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 the chicken broth in a saucepan over low heat to prepare the risotto base.
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil.
Sauté the finely chopped shallots and minced garlic for about 2 minutes in the skillet.
Add 1 cup of Arborio rice to the skillet and cook for 1-2 minutes, stirring until slightly translucent.
Pat the scallops dry and season them with salt and black pepper.
In a separate skillet, heat the remaining 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat.
Cook the scallops in a single layer in the skillet for 2-3 minutes on each side until golden brown.
Remove the scallops from the skillet and set them aside.
In the skillet used for the scallops, reduce the heat and add the remaining 2 tablespoons of unsalted butter to brown it.
Pour in 1/2 cup of white wine and stir until mostly absorbed into the risotto.
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 the risotto with salt and black pepper to taste.
Plate the risotto and top it with scallops, drizzling with the brown butter.

Notes

For best results, use fresh sea scallops for a sweeter taste.
Ensure the chicken broth is warm before gradually adding it to the risotto for a creamy texture.
Garnish with fresh herbs to enhance the dish’s presentation and flavor.