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.
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
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