Herb Brown Butter Scallops With Champagne Risotto Recipe

Cooking Directions

• STEP 1.In a large skillet, melt butter over medium heat. Add garlic, thyme, and rosemary. Cook until fragrant.
• STEP 2.Add the scallops to the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the scallops from the skillet and set aside.
• STEP 3.In the same skillet, add the shallots and cook until softened. Add the risotto rice and cook for 1-2 minutes, stirring constantly.
• STEP 4.Pour in the champagne and cook until the liquid is absorbed. Gradually add the chicken broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
• STEP 5.Continue cooking the risotto, adding broth and stirring, until the rice is tender and creamy.
• STEP 6.Stir in the Parmesan cheese and season with salt and pepper to taste.
• STEP 7.Serve the scallops on top of the champagne risotto. Garnish with fresh herbs, if desired.
• STEP 8.Enjoy this decadent and flavorful dish!

Cooking Tips

• Make sure to pat the scallops dry with a paper towel before cooking to ensure a crispy sear.
• Use a dry and non-stick skillet for searing the scallops.
• If you don't have champagne, you can use white wine as a substitute for the risotto.

Storage and Serving

• Leftover scallops and risotto can be stored separately in airtight containers in the refrigerator for up to 2 days.
• Reheat the scallops in a skillet over medium heat until warmed through.
• Reheat the risotto in a saucepan over low heat, stirring occasionally to prevent sticking.
• Serve the scallops and risotto together for a delicious leftover meal.