Lemon Butter Scallops with Champagne Mushroom Risotto
These lemon butter scallops and champagne mushroom risotto are the definition of elegance on a plate. And the best part? They're surprisingly easy to make, so you can impress your friends or that special someone without slaving away in the kitchen. So go ahead, pop open a bottle of bubbly, and get ready to indulge in this decadent and delicious meal!
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!).