Some years for New Year’s Eve we go out to a big party, some years we host a big party, and some years we celebrate at home with our little family. This is the perfect dinner for that situation. It’s super elegant, but can be made in less than half an hour. The scallops are so tender and perfect this time of year - so they make a great addition. If you aren’t a seafood person, this is easily swapped into beef tenderloin, pork or even a chicken breast. But I stick by the scallops.
Champagne Risotto
with Chanterelles & Seared Scallops
Serves 4
1 shallot, chopped
1 clove garlic, chopped
½ cup butter, divided
¼ lb chanterelle mushrooms
2 tbs olive oil
2 cup Arborio rice
2 cup champagne
4 cups room temperature seafood stock
½ cup parmesan cheese
salt and pepper
8 large sea scallops
STEP 1
In a medium saucepan, heat 2 tbs butter & 2 tbs olive oil. Cook mushrooms over medium heat until tender. Remove from the pan and set aside. (5 mins)
STEP 2
In the same pan, melt another 2 tbs olive oil with 2 tbs butter. Cook shallot and garlic until softened (4 mins)
STEP 3
Stir Arborio rice into the pan and stir until all of the kernels are coated in oil.
STEP 4
Pour in one cup of champagne and stir constantly to deglaze the bottom of the pan. When most of the champagne has evaporated, add the second cup and stir until that liquid has evaporated.
STEP 5
Pour in one cup of stock and stir until completely incorporated. When most of the stock has dissolved, add another cup of stock. Continue until all of the stock has been added. Season to taste with salt and pepper.
STEP 6
Remove from heat and stir in mushrooms, remaining butter and parmesan cheese.
STEP 7
Bring a dry skillet to high heat. Pat the scallops dry and season with salt and pepper. Melt 2 tbs butter in the pan and place the scallops into the melted butter.
Cook 1-2 minutes until browned. Flip and cook 2 minutes on the other side. Scallops are properly cooked when slightly firm to the touch.
NOTES
Weeknight Trick, use room temperature stock instead of anything chilled. The warmer the stock when it goes in the pan, the better the absorption.
Use a decent champagne when making this – you’ll taste it! Plus, you’ll have extra left over to drink with dinner.
