Seared Scallops with Champagne Risotto
Feb 15, 2025 10:18 AM
Looking for a delicious and luxurious dish that’s perfect for a special occasion or a romantic dinner at home? Look no further than this recipe for oven-baked Champagne Risotto with Scallops! Seared scallops and risotto are a match made in culinary heaven. Plus, the end result is creamy, dreamy, elegant, and SO EASY!
As they say, “Champagne for my real friends, real pain for my sham friends.” JK, but I won’t be busting out this magnificent dish for anyone other than my nearest and dearest.
Risotto is one of those comforting dishes that I absolutely adore, but slightly dread preparing. Much like eggs benedict… delicious, but hollandaise from scratch? Pain in the rear! The constant stirring (or whisking for hollandaise)… I need a nap or a shoulder massage just thinking about it.
But, the slow addition of hot bullion or chicken stock and constant stirring is what makes risotto so creamy, rich and insanely delicious, right? WRONG! You can achieve the same level of silky perfection using this supremely easy pan-seared scallops risotto recipe that uses the oven rather than your arm.
Trust me when I say this baked seafood risotto with scallops is just as creamy and dreamy as the stove-top kind. It’s just extra awesome because it requires NO constant stirring! Delicately flavored with champagne and chives, this fancy little ditty is beyond delicious. Seriously, it’s *chef’s kiss*.
So, if you don’t make risotto at home because of the hassle of standing over a hot stove, ladling and stirring until you are blue in the face, or if you have not attempted to make anything like this recipe for seared scallops with risotto because you thought it was too difficult…. Have no fear. Oven-baked risotto is here to save the day. And your arm.
Ingredients:
Champagne Risotto
- 6 TBS Unsalted Butter – DIVIDED
- 2 large Shallots – peeled and finely chopped (about ¾ cup)
- 2-3 large cloves Garlic – peeled and minced
- 1 tsp Fresh Thyme Leaves
- 1 ½ Cups Arborio Rice (282 grams)
- 1 Cup + 6 TBS Dry Champagne – DIVIDED; at room temperature, or more to taste (sub: sparkling wine or white wine)
- 4 ½ Chicken Bouillon Cubes – Dissolved in 4 ½ Cups of Boiling Water or more to taste; keep WARM (sub: Low Sodium Chicken Broth – WARM)
- ½ to ¾ Cup Freshly Grated Parmesan Cheese (sub: pecorino Romano)
- Kosher Salt and Ground Black Pepper
- Optional for Garnish: Snipped Chives or Microgreens Lemon Wedges, Heavy Cream
Seared Scallops
- 1 ¼ pound Fresh Dry Sea Scallops – foot removed and discarded; about 12 large scallops
- 2-3 TBS Vegetable or Canola Oil – enough to coat the bottom of your pan
- 2 sprigs Fresh Thyme
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
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