Seared Scallops with a Champagne-Vanilla Butter Sauce

Ingredients

Risotto:
• 2 thin slices prosciutto
• 3 cups reduced-sodium chicken broth
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1 garlic clove, minced
• ¾ cup Arborio rice
• ¾ cup Champagne
• ¼ cup freshly grated Parmesan
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
Scallops:
• 2 tablespoons minced shallots
• 1 cup dry brut Champagne
• ½ vanilla bean, split and scraped
• ½ cup heavy cream
• ½ cup (1 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon
• 1½ teaspoons salt
• ¾ teaspoon freshly ground pepper
• 10 jumbo sea scallops, cleaned
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat your oven to 450 degrees. Add the prosciutto slices to a baking sheet and bake for 6-8 minutes, or until the prosciutto slices are slightly crisp (they will crisp more as they cool). Set aside.
2. Add the chicken stock to a medium saucepan and simmer.
3. In a medium sized saute pan, add 1 tablespoon olive oil over medium high heat. When heated, add the shallot and garlic and cook for 3 minutes.
4. Add the rice and stir to coat in the oil. Toast the rice, stirring constantly, for about 3 minutes. Add the Champagne and simmer for 5 minutes — if the liquid evaporates before then, move on to the next step. I still had some liquid left in there after 5 minutes.
5. While waiting for the Champagne to mostly evaporate, add 2 tablespoons minced shallots, 1 cup Champagne, and the ½ vanilla bean and vanilla bean scrapings to a medium saucepan over medium-high heat. Bring to a boil, reduce the heat to medium low, and simmer for 7 minutes.
6. Add ½ cup of the warm broth to the risotto, stirring occasionally, until it is mostly absorbed. Add the broth ½ cup at a time, stirring constantly, allowing the broth to mostly absorb each time before adding the next ½ cup. This will take you about 20 minutes total.
7. After the vanilla mixture has simmered for 7 minutes, add the cream and stir to combine. Cook for another 3 minutes over medium-high heat.
8. Turn the heat as low as you can and little by little, whisk in the butter, 1 tablespoon at a time. You want to add another piece of butter before the last piece is completely melted. If needed, remove the pan from heat periodically to keep the sauce from overheating and breaking.
9. Continue until the whole stick of butter has been added. Season with salt and pepper and remove the vanilla bean pod. Keep warm.
10. Pat the scallops with a paper towel to soak up some of the moisture. Season with salt and pepper. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. When the oil is hot, add the scallops and cook for 1 minute. Add a tablespoon butter to the pan and cook the scallops on the same side for another minute. Turn the scallops over and cook for an additional 2 minutes.
11. After the rice has plumped and you’ve used all of the chicken broth (about 20 minutes after the first addition of broth), remove from heat.
12. Stir in the Parmesan and season with salt and pepper.
13. Spoon onto serving dishes and garnish with prosciutto pieces (just break the crisp prosciutto into smaller pieces)
14. Place the scallops on top of the risotto and spoon the Champange-Vanilla butter sauce on top. Garnish with fresh chives and serve.