Is anything more festive than champagne? From the moment the cork pops out of the bottle everything just feels more festive. This New Year's I wanted to put a little champagne into everything and it dawned on me that if white wine was awesome in risotto - then champagne would be too! It seemed like something else needed to be in there too for both flavor and texture but also for a little more decadence. So I added chanterelle mushrooms. They were in a giant display at Metropolitan Market and looked so tempting - cooked in a little butter they became even more tempting... and I don't really like mushrooms.
Because I was going for world's fastest New Year's dinner I wanted a little something on top that cooked quick, was as decadent as champagne, and totally indulgent. SCALLOPS! They are easy to screw up, I'll give you that, but they are so worth the effort. Once the risotto is done, then make the scallops. That way you don't lose track of what you are doing on either one. Both can be overcooked.
The trick with scallops is to watch them super carefully on the first side then flip and let them cook just another few minutes. I use a cast iron pan because I can turn the heat off when it's on the second side and the radiant heat from the pan lets them cook. When they cook with the heat off I don't panic as much about them overcooking. By the time you've scooped up the risotto the scallops will be perfectly done.
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)
In the same pan, melt another 2 tbs olive oil with 2 tbs butter. Cook shallot and garlic until softened.
Stir Arborio rice into the pan and stir until all of the kernels are coated in oil.
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.
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.
Remove from heat and stir in mushrooms, remaining butter and parmesan cheese.
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.
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 scallop
In partnership with Metropolitan Market