Perfect for a romantic dinner at home, the sage brown butter and scallops add a layer of decadence to this delicious Parmesan Risotto dish. Try serving it with the Sparkling Elysium Cocktail for a berry-special touch to your date-night.
Ingredients
Parmesan Risotto:
• 1 tablespoon butter
• 1 minced clove garlic
• 1 minced shallot
• 1 cup arborio rice
• 1/2 cup Vya Whisper Dry
• 3 cups of chicken broth
• 1/2 cup Parmesan cheese
Sauteed Spinach:
• 1 tablespoon olive oil
• 1 clove minced garlic
• 4 cups spinach
Seared Scallops:
• 1 tablespoon grapeseed oil
• 1 pound jumbo scallops
Brown Butter:
• 3 tablespoons butter
• 3 sage sprigs
Instructions
For the Risotto:
In a large non-stick skillet over medium heat, melt the butter. Add the garlic and shallots and saute until soft and fragrant, about 2 minutes.
Add the arborio rice, stir to coat with butter. Add the Vya Whisper Dry and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. Add additional liquid for a creamier texture.
Add the Parmesan and stir until incorporated. Salt + pepper to taste.
For the Sautéed Spinach:
Heat the oil over medium-low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach and stir until wilted.
For the Seared Scallops:
Heat oil in nonstick skillet. Pat scallops dry and add to pan. They should sizzle, if not, turn up the heat. After 2-3 minutes, flip each scallop over. Cook until they have a golden brown exterior and an opaque inside. Transfer to a paper towel-lined plate. Serve immediately.
For the Brown Butter:
Put a few tablespoons of butter in a skillet over medium heat and stir it while watching it closely. After a minute or so add in sage sprigs– when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.