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Chardonnay Butter Scallops with Lemon Risotto

Chardonnay Butter Scallops with Lemon Risotto

Dinner
Prep Time
20min
Cook Time
45min
Servings
1
Calories
680
Chef's Note

For perfectly seared scallops, ensure they're completely dry before cooking and don't overcrowd the pan. The key to creamy risotto is patience - add the broth slowly and stir frequently. You can substitute vegetable broth for chicken broth if preferred. This dish pairs beautifully with the same Chardonnay used in the recipe.

Tags
seafood
scallops
risotto
wine
butter
Italian
elegant
date night
gourmet
pescatarian
Ingredients

  • 6 large sea scallops

  • 4 tablespoons unsalted butter

  • 1/3 cup Chardonnay wine

  • 1 medium shallot

  • 2 cloves garlic

  • 1/2 cup Arborio rice

  • 2 cups chicken broth

  • 1 medium lemon

  • 1/4 cup Parmesan cheese

  • 2 sprigs fresh thyme

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon fresh parsley

Instructions
  • 1

    Begin by bringing the 2 cups of chicken broth to a simmer in a small saucepan. Keep warm over low heat.

  • 2

    Finely dice 1 medium shallot and mince 2 cloves of garlic. Zest and juice 1 medium lemon, keeping them separate.

  • 3

    In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add half of the diced shallot and cook for 2 minutes until translucent.

  • 4

    Add 1/2 cup of Arborio rice to the saucepan and stir for 1-2 minutes until the grains are coated with oil and slightly toasted.

  • 5

    Pour 1/4 cup of the Chardonnay into the rice and stir until absorbed.

  • 6

    Begin adding the warm chicken broth 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding more. This process will take about 20-25 minutes.

  • 7

    Meanwhile, pat 6 large sea scallops dry with paper towels and season with salt and pepper on both sides.

  • 8

    When the risotto is nearly done (rice is tender but still has a slight bite), prepare the scallops. Heat 1 tablespoon of butter in a non-stick skillet over medium-high heat.

  • 9

    Place the scallops in the hot pan and sear for 2-3 minutes on each side until golden brown and just cooked through. Remove to a plate and cover loosely with foil.

  • 10

    In the same pan, add the remaining diced shallot and cook for 1 minute. Add 1 minced garlic clove and cook for 30 seconds until fragrant.

  • 11

    Pour the remaining Chardonnay (about 2-3 tablespoons) into the pan and scrape up any browned bits. Let it reduce by half, about 2 minutes.

  • 12

    Lower the heat and add 3 tablespoons of butter and the leaves from 2 sprigs of thyme. Swirl the pan until the butter is melted and the sauce is slightly thickened.

  • 13

    Finish the risotto by stirring in 1/4 cup grated Parmesan cheese, 1 tablespoon of butter, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice. Season with salt and pepper to taste.

  • 14

    Spoon the risotto onto a plate, place the seared scallops on top, and drizzle with the Chardonnay butter sauce.

  • 15

    Garnish with 1 tablespoon of chopped fresh parsley and additional lemon zest if desired.

Nutrition Information (per serving)
680
Calories
32g
Protein
58g
Carbs
35g
Fat
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