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Perfect Champagne Risotto with Seared Scallops

champagne risotto with seared scallops - featured image
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An elegant yet approachable dinner recipe featuring creamy Arborio rice infused with champagne and topped with tender seared scallops. Perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 1 cup Arborio rice
  • 1 small shallot, finely chopped
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup dry champagne or sparkling wine
  • 3 cups low-sodium chicken or vegetable broth, warmed
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 12 large sea scallops, patted dry
  • 2 tablespoons olive oil or grapeseed oil
  • Salt and pepper, to season scallops
  • A squeeze of fresh lemon juice (optional)
  • Fresh parsley or chives, chopped (optional garnish)
  • Lemon zest (optional garnish)

Instructions

  1. Warm the chicken or vegetable broth in a saucepan over low heat and keep it at a gentle simmer.
  2. In a heavy-bottomed saucepan, melt 1 tablespoon of butter over medium heat. Add the finely chopped shallots and cook until translucent and fragrant, about 2-3 minutes.
  3. Add the Arborio rice to the shallots and stir well to coat each grain in butter. Toast the rice for about 2 minutes until the edges become translucent but the center stays opaque.
  4. Pour in the 1/2 cup of dry champagne. Stir gently as it simmers for 2-3 minutes, allowing the alcohol to cook off and the rice to absorb the flavor.
  5. Begin adding the warm broth gradually, about 1/2 cup at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for 20-25 minutes until the rice is tender but slightly al dente with a creamy consistency.
  6. Remove the pan from heat. Stir in the remaining tablespoon of butter and the Parmesan cheese. Season with salt and freshly ground pepper to taste. Keep warm.
  7. Pat the scallops dry with paper towels and season both sides with salt and pepper.
  8. Heat a skillet over medium-high heat and add the olive or grapeseed oil. Once shimmering, place the scallops gently in the pan, leaving space between each.
  9. Cook scallops without moving them for about 2 minutes until a golden crust forms. Flip and cook for an additional 1-2 minutes until opaque and just cooked through. Remove from heat and squeeze a little lemon juice over if desired.
  10. Spoon the champagne risotto onto warm plates, top with seared scallops, and sprinkle with fresh parsley or chives and lemon zest. Serve immediately.

Notes

Keep broth warm to ensure even cooking and creamy texture. Pat scallops dry to achieve a perfect sear and avoid overcrowding the pan. Let the alcohol in champagne cook off to prevent bitterness. Risotto is best served immediately but can be reheated gently with broth.

Nutrition

Keywords: champagne risotto, seared scallops, elegant dinner, easy risotto, seafood risotto, creamy risotto, special occasion recipe

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