Appetizers & Entrées, Elysium, Vya Whisper Dry


 Sage Brown Butter Seared Scallops & Parmesan Risotto

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.


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


 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.

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