RECONNECT & RECHARGE: LEMON BUTTER SCALLOPS WITH CHAMPAGNE RISOTTO
The holidays are a whirlwind of joy, chaos, and endless plates of cookies. But as the decorations fade and the last jingle fades, a familiar feeling might creep in: disconnection. Reconnecting with yourself and your partner or special someone after the holiday frenzy can feel like an uphill battle. Between overflowing inboxes and lingering to-do lists, the spark sometimes gets buried under a mountain of wrapping paper and eggnog stains.
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Enter the magic of a home-cooked meal, not just any meal, but a luxurious, intimate date night feast designed for rediscovery. Tonight, we’re whisking yourselves away to a cozy haven with Lemon Butter Scallops with Champagne Risotto.
This dish whispers romance and indulgence, and as you savor each bite, let the warm glow of candlelight and the soft murmur of conversation melt away the lingering echoes of the holidays.Â
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Discuss dreams put on hold, laugh over shared memories, and steal slow, lingering glances across the table. This is more than just a meal; it’s a rediscovery of shared laughter, quiet understanding, and the simple joy of being present with each other.
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So, dim the lights, light the candles, and let the Lemon Butter Scallops with Champagne Risotto guide you back to the heart of your connection. Reconnect, recharge, and rediscover the magic in the quiet moments shared over a meal made with love.
Lemon Butter Scallops with Champagne Mushroom Risotto
Equipment
- Strainer
- Large pan
Ingredients
For the Risotto:
- 2 tablespoons olive oil
- 1 onion finely chopped
- 8 ounces mushrooms of your choice chopped
- 2 garlic cloves minced
- 1 1/2 cups Arborio rice
- 1/2 cup brut champagne or dry white wine
- 4 cups chicken or vegetable broth warmed
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh herbs for garnish optional (ie: mint, parsley or chives)
- 1 tablespoon lemon zest optional (from the lemons used for the scallops)
- 1 tablespoon butter
For the Scallops:
- 12 ounces sea scallops rinsed and patted dry
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest or teaspoon dried lemon peel
- 1/4 cup lemon juice
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Risotto:
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and mushrooms, and cook for 1 minute more. Stir in Arborio rice and cook for 1 minute until coated with oil.
- Pour in champagne or white wine and cook, stirring constantly, until it is absorbed. Gradually add warm broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- After about 20 minutes, when the rice is almost cooked through, add a couple more splashes of champagne and continue cooking until rice is al dente and creamy, about 5 minutes more. Stir in Parmesan cheese and butter, season with salt and pepper, and remove from heat.
Cook the Scallops:
- Heat butter in a large skillet over medium-high heat until it shimmers hot. Season scallops with salt and pepper. Sear scallops for 2-3 minutes per side, until golden brown and cooked through.
Assembly:
- Plate the risotto, top with scallops, drizzle with lemon juice, and sprinkle with parsley or herb of choice. Serve immediately with your favorite glass of champagne (that leftover sparkler deserves a starring role!).
