Champagne Beurre Blanc Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallots and minced garlic, sautéing until translucent.

2. 2

   Cook the Arborio Rice

   Add the Arborio rice to the saucepan and toast it for about 2 minutes, stirring frequently. Gradually add the champagne, stirring until absorbed. Continue to add warm water or broth, one ladle at a time, until the rice is al dente, about 18-20 minutes. Stir in the grated Parmesan cheese and season with salt and pepper.

3. 3

   Make the Champagne Beurre Blanc

   In a separate saucepan, combine the champagne and heavy cream over medium heat. Reduce it by half, then gradually whisk in the cold unsalted butter, piece by piece, until the sauce is creamy and emulsified. Season with salt and pepper to taste.

4. 4

   Sear the Scallops

   Heat the remaining tablespoon of olive oil in a large skillet over high heat. Pat the scallops dry with a paper towel and season with salt and pepper. Sear the scallops for about 2-3 minutes on each side until they are caramelized and opaque.

5. 5

   Plate the Dish

   On each plate, spoon a portion of the parmesan risotto, top with seared scallops, and drizzle with the champagne beurre blanc. Garnish with chopped parsley.