Champagne Risotto with Scallops: A Delicious Seafood Dish Perfect For Any Occasion

If you’re looking for a delicious seafood dish that’s perfect for any occasion, look no further than this delightful Champagne Risotto with Scallops. This dish is light and creamy, with a hint of sweetness from the champagne, and the scallops add a lovely salty note that helps to balance out the flavor. The dish is incredibly simple to make, and requires only a few ingredients. The result is a sophisticated and tasty dish that will be sure to make any dinner party or romantic evening a success.

Ingredients

For the risotto, you’ll need:

• 1 cup of Arborio rice
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 1/4 cup of chopped onion
• 1 cup of dry champagne
• 2 cups of chicken broth
• 1/4 cup of grated Parmesan cheese

For the scallops, you’ll need:

• 1 pound of scallops
• 2 tablespoons of butter
• 1 tablespoon of olive oil
• Salt and pepper, to taste

Instructions

Begin by preparing the risotto. Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3-4 minutes. Add the rice and cook for another 2-3 minutes, stirring, until the rice is lightly toasted. Add the champagne and cook, stirring constantly, until most of the liquid has been absorbed.

Add the chicken broth, one cup at a time, stirring constantly until the liquid is absorbed between additions. Once all the broth has been added, continue to cook, stirring, for an additional 10 minutes, until the rice is tender. Stir in the Parmesan cheese and season with salt and pepper to taste.

To Cook the Scallops

While the risotto is cooking, heat the butter and olive oil in a large skillet over medium-high heat. Add the scallops and season with salt and pepper. Cook for 2-3 minutes until lightly browned and cooked through.

Serving

To serve, spoon the risotto onto a plate and top with the scallops. Garnish with a sprinkle of freshly chopped parsley and a few extra Parmesan shavings. Enjoy!