Pistachio Crusted Sea Scallops with Champagne Risotto and Roasted Asparagus
Pistachio Crusted Sea Scallops with Champagne Risotto and Roasted Asparagus is a beautiful, restaurant-quality meal that's easy to prepare at home. Perfect for any private celebration for two!
Servings: 2
Ingredients
Risotto
- 2 ¼ cups chicken broth divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ medium onion finely chopped (about 1 cup)
- 2 cloves garlic minced
- ¾ cup Arborio rice
- ½ cup dry champagne
- Salt and freshly ground black pepper to taste
- ¼ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley plus more for garnish
Scallops
- ¼ cup shelled roasted and salted pistachios finely chopped
- 1 teaspoon lemon zest
- Freshly ground black pepper to taste
- 1 1/2 tablespoons unsalted butter divided
- 8-10 large sea scallops washed and patted dry
- Salt to taste
Asparagus
- 1 bunch bunch asparagus tough ends trimmed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
Risotto
- Preheat oven to 400 degrees. Place chicken broth in a saucepan and bring to a simmer. Reduce heat to low and keep warm.
- Heat olive oil and butter over medium-high heat in an oven-safe saucepan. Add the onion, reduce heat to medium and cook for 4-5 minutes or until softened, being careful not to brown it. Add garlic and rice and cook for 1-2 minutes or until slightly translucent, being careful not to brown it. Add the champagne and cook, stirring until almost evaporated.
- Stir in 2 cups chicken broth and bring to a boil. Season with salt and black pepper to taste. Remove from heat, cover and transfer to the oven. Bake 20-25 minutes or until the liquid is absorbed. (Do not let rice get dry.)
- Remove from the oven. Stir in the remaining ¼ cup chicken broth, cream, Parmesan cheese and parsley.
Scallops
- Combine chopped pistachios, lemon zest and black pepper in a small bowl. Set aside.
- Heat in a nonstick skillet or sauté pan over medium-high heat. Season scallops with salt and black pepper. Cook approximately 1-2 minutes on the first side or until browned. Turn scallops and cook 1 more minute, basting scallops with butter in the pan. The scallops are properly cooked when slightly firm to the touch.
- Using tongs, remove the scallops from the pan and lightly dredge in the pistachio mixture, pressing gently to secure.
Asparagus
- Preheat oven to 400 degrees. Toss asparagus with olive oil, salt and pepper. Roast 6-8 minutes to desired tenderness.
- To serve, place risotto on a plate, top with scallops and asparagus. Garnish with chopped fresh parsley.
Nutrition
Serving: 1 | Calories: 927kcal | Carbohydrates: 63g | Protein: 32g | Fat: 57g | Saturated Fat: 24g | Polyunsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 3078mg | Fiber: 3g | Sugar: 7g