Herb Brown Butter Scallops With Champagne Risotto Recipe

Recipe By Slurrp

Herb Brown Butter Scallops with Champagne Risotto is an elegant and indulgent dish that is perfect for special occasions or a romantic dinner at home. The scallops are seared to perfection in a fragrant herb-infused brown butter sauce, creating a crispy exterior and a tender, buttery interior. The risotto is cooked in champagne, giving it a luxurious flavor and creamy texture. This dish is sure to impress your guests with its sophisticated flavors and beautiful presentation.

3.9
19 Rating -
Rate
Non Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Herb Brown Butter Scallops With Champagne Risotto
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ingredients serve

Ingredients for Herb Brown Butter Scallops With Champagne Risotto Recipe

  • 1/4 pound Scallops
  • 1 tablespoon Unsalted Butter
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Fresh Thyme Leaves
  • 1/4 teaspoon Fresh Rosemary Leaves, Chopped
  • 1/2 Shallots, Finely Chopped
  • 1/4 cup Risotto Rice
  • 1/4 cup Champagne
  • 3/4 cup Chicken Broth
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
923
calories per serving
39 g Fat60 g Protein75 g Carbs6 g FiberOther

Current Totals

  • Fat
    39g
  • Protein
    60g
  • Carbs
    75g
  • Fiber
    6g

MacroNutrients

  • Carbs
    75g
  • Protein
    60g
  • Fiber
    6g

Fats

  • Fat
    39g

Vitamins & Minerals

  • Calcium
    350mg
  • Iron
    9mg
  • Vitamin A
    293mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    16mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    143mg
  • Manganese
    4mg
  • Phosphorus
    760mg
  • Selenium
    58mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp