I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
        • Ice Cream
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Snacks
      • Soups/Stews
    • Specifics
      • Air Fryer
      • Canning
      • Juicer
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
          • Japan
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / Main Dish / Seared Scallops with a Champagne Vanilla Butter Sauce

February 10, 2014 By Kaitlin Leave a Comment

Seared Scallops with a Champagne Vanilla Butter Sauce

Cooking for your Valentine on February 14th and looking for something really different and fun? This recipe from Emeril Lagasse is perfect for a romantic dinner. I really wasn’t sure what to expect with Vanilla and Scallops, but it highlights the sweetness of scallops nicely.  I paired this with a champagne risotto based on a recipe from Giada de Laurentiis to make this recipe for Seared Scallops with a Champagne Vanilla Butter Sauce.

Seared Scallops with a Champagne-Vanilla Butter SauceIngredients:

For the risotto:

  • 2 thin slices prosciutto
  • 3 cups reduced-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 3/4 cup Arborio rice
  • 3/4 cup Champagne
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the Scallops:

  • 2 tablespoons minced shallots
  • 1 cup dry brut Champagne
  • 1/2 vanilla bean, split and scraped
  • 1/2 cup heavy cream
  • 1/2 cup (1 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground  pepper
  • 10 jumbo sea scallops, cleaned
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh chives

Risotto takes some time to make so you want to start with that first. 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.IMG_6913

Add the chicken stock to a medium saucepan and simmer.
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.
IMG_6909
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.
IMG_6910
While waiting for the Champagne to mostly evaporate, add 2 tablespoons minced shallots, 1 cup Champagne, and the 1/2 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.
IMG_6914
Back to the risotto… Add 1/2 cup of the warm broth, stirring occasionally, until it is mostly absorbed. Add the broth 1/2 cup at a time, stirring constantly, allowing the broth to mostly absorb each time before adding the next 1/2 cup. This will take you about 20 minutes total.
IMG_6911
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.
IMG_6917
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.
IMG_6919
Continue until the whole stick of butter has been added. Season with salt and pepper and remove the vanilla bean pod. Keep warm.
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.
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. Stir in the Parmesan and season with salt and pepper. Spoon onto serving dishes and garnish with prosciutto pieces (just break the crisp prosciutto into smaller pieces)
Place the scallops on top of the risotto and spoon the Champange-Vanilla butter sauce on top. Garnish with fresh chives and serve.
Seared Scallops with a Champagne-Vanilla Butter Sauce
So this recipe isn’t super easy, you have to multi-task a bit. But the results are really delicious! My boyfriend isn’t a big fan of scallops and he polished off this dish!
Seared Scallops with a Champagne-Vanilla Butter Sauce
I loved the hint of vanilla in the sauce, it was such a great combination with the champagne and scallops. The sweetness was nicely balanced out with the salty prosciutto too.
Seared Scallops with a Champagne-Vanilla Butter Sauce
Print
Yum
Seared Scallops with a Champagne-Vanilla Butter Sauce

Total Time: 40 minutes

Yield: 2 servings

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.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
https://icancookthat.org/2014/02/seared-scallops-with-a-champagne-vanilla-butter-sauce.html

Related posts:

Sheet Pan Paella Citrus Poached Salmon with Mustard Sauce Indian Spiced Chicken and Potatoes in Tomato Cream Sauce Smoked Chicken Riggies

Filed Under: Main Dish, Pork, Seafood Tagged With: Butter, Champagne, Chicken Broth, Chives, Garlic, Heavy Cream, I Can Cook That, Parmesan, Proscuitto, Recipe, Rice, Risotto, Sauce, Scallops, Sea Scallops, Seafood, Seared, Shallots, Valentine, Valentine's Day, Vanilla, Vanilla Bean

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin

Recent Posts

Homemade Cheesecake Ice Cream
Grapefruit Miso Butter Chicken
Homemade Strawberry Basil Ice Cream
Salmon Ceviche
Tahini Millionaire Ice Cream
Honey Glazed Orange Ginger Shrimp
Crispy Air Fryer Potatoes
Irish Soda Bread Scones
Irish Apple Cake with Whiskey Cream Sauce
Homemade Irish Potato Candy Ice Cream

Popular Dishes






timheinmusic.com

Categories

Search

BrandBacker Member

Archives

© 2025 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2025 I Can Cook That - Designed by Pumpkin Beans

Go to mobile version