We’re getting fancy today with a decadent scallop risotto that’s creamy, comforting, and perfect for a special night in.
This dish pairs a silky champagne risotto with herb-studded scallops browned in butter. Finish with an extra drizzle of brown butter for a truly indulgent bite. Whether it’s a romantic dinner or a meal you make just because you deserve it, this bowl feels like a treat.
The texture here is everything: rich, creamy risotto with the classic slight bite of al dente rice, topped by tender scallops with a golden sear. It’s comforting and special at the same time, which makes it a perfect restaurant-quality meal to prepare at home.
I make risotto often because it’s reliably satisfying once you get the hang of it. If you’re new to risotto, the first few times can feel fussy, but you quickly learn the visual and textural cues: how the rice looks as it absorbs liquid, and how the spoon moves through it. Stick with it and you’ll start to know exactly when it’s perfect.
Why champagne for the risotto?
White wine is my go-to for risotto, but for this version I used a small amount of brut champagne. It adds bright acidity and a delicate flavor that complements the parmesan without overpowering it. If you don’t have champagne on hand, a dry white wine will work just fine.
The scallops
Scallops are the star when treated simply: patted dry, seasoned with salt and pepper, and seared in butter until golden. The butter browns as the scallops cook, developing nutty flavor. Finish with minced garlic and a scattering of fresh parsley and chives for brightness. The result is buttery, aromatic scallops that melt in your mouth.
Scallop Risotto
Herb Brown Butter Scallops with Champagne Risotto
This scallop risotto is divine: brown butter herb scallops served over champagne risotto for a luxurious homemade meal.
Yield: 4 people
Prep Time: 20 mins • Cook Time: 25 mins • Total Time: 45 mins
Ingredients
Champagne risotto
- 6 cups chicken or vegetable stock
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- Kosher salt and pepper
- 1 ½ cups arborio rice
- ¾ cup dry champagne, sparkling wine or dry white wine
- 4 tablespoons unsalted butter
- ¾ cup freshly grated Parmesan cheese
Herb brown butter scallops
- 3 tablespoons unsalted butter
- 1 ½ pounds scallops
- Kosher salt and pepper
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
Champagne risotto
- Warm the stock in a saucepan over low heat so it stays hot but not boiling.
- In a separate pot, heat the olive oil over medium-low. Add the garlic and a big pinch of salt and pepper, then stir in the rice. Toast the arborio for 3–5 minutes until the grains look translucent.
- Pour in the champagne and cook until it’s absorbed. Add 1 cup of warm stock and stir continuously until absorbed. Continue adding stock one cup at a time, stirring until absorbed, until the rice is creamy and al dente. You want a little liquid left when serving. This takes about 15–20 minutes.
- Stir in the butter and Parmesan until melted and smooth. Taste and adjust salt and pepper as needed.
Herb brown butter scallops
- Heat a cast-iron skillet over medium. Pat scallops dry and season all over with salt and pepper.
- Add the butter to the pan. When it starts to brown, arrange the scallops in a single layer. Sear about 2 minutes per side (depending on size), then turn off the heat and stir in the garlic; the residual heat will finish cooking them. Sprinkle with parsley and chives.
- If you want extra brown butter to drizzle, melt butter in a skillet over medium and let it bubble until brown bits form, then remove from heat and stir 30 seconds.
- Spoon risotto into bowls, top with scallops, and drizzle with additional brown butter. Serve with extra Parmesan if desired.
Course: Main Course • Cuisine: American • Author: How Sweet Eats
That buttery scallop goodness — rich risotto, tender scallops, and a drizzle of brown butter make this a memorable, restaurant-quality meal you can prepare at home.