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Brown butter risotto is rich and creamy, making the perfect pairing to seared scallops. Top it off with crispy prosciutto and you’ve got a delicious and tasty appetizer that’ll be great for a wine tasting!
The holiday season is fast approaching. We are already in the middle of November! Can you believe it? Where does the time go?!
I ventured out on Friday to get a jump on some holiday shopping and I’m not kidding you when I say it felt like Black Friday. The stores were packed and they even had that Black Friday “look” to them. You know, bins of random deals, stuff all over the place, etc. Needless to say, I didn’t get any shopping done. I grabbed some groceries and headed home.
If you couldn’t guess, I’m not a big fan of crowds. It’s looking like I’ll be doing the majority of my shopping online. 😉
Once the holiday season arrives, I’m all about hosting small get togethers with delicious food and great wine. I don’t know about you, but for me, wine is a must for any holiday party!
Let’s be honest, the wine aisle can be a very intimidating place. Even for seasoned wine drinkers! I’d consider myself fairly knowledgable when it comes to wine, but I still struggle when I’m trying to pair specific dishes with wine.
Solution? Notable Wines!
Notable is the first wine to highlight the flavor profiles on the front of the bottle, helping make the wine aisle a less confusing place. Wines vary in style, region, and taste, yet most labels don’t define the great flavor you’re about to sip. So when a wine elegantly showcases its flavor prominently on the front , it can lead you to the perfect wine to pair with whatever you’re eating. All you have to do is follow the flavor notes!
Notable has two great Chardonnay flavors: “Oaky & Buttery” and “Fruity & Crisp”. It’s hard to choose a favorite, but I’ve always loved oaky chardonnay, so I think the “oaky & buttery” flavor profile has my heart with the notes of oak, butter, and vanilla.
The “fruity & crisp” profile has notes of citrus, melon, and peach which makes it such a great wine for so many things! It’s refreshing, light, and fruity without being sweet – which I love.
You can learn more about Notable Wines (as well as where you can find it in your area) by visiting this website.
I love getting in the kitchen and cooking up elegant dishes, especially during the holiday season! If you’re looking for something to really impress your guests, this brown butter risotto with seared scallops and crispy prosciutto is just perfect.
The best part? It pairs well with both flavor profiles of Notable Wines! I suggest setting up a wine tasting to pair with this dish and see which your friends prefer. The “oaky & buttery” chardonnay compliments the rich flavors of the brown butter risotto, where the “fruity & crispy” one cuts through the richness and those citrus notes pair perfectly with the scallops.
I personally enjoyed both! 😊
If you’re intimidated by making risotto and searing scallops, don’t be! I assure you it’s really quite simple. You can even enlist one of your guests to help with the stirring and adding of the stock. As for searing scallops – insanely easy. I was so nervous the first time I made scallops, but was pleasantly surprised at how simple it was.
You just need a hot nonstick pan and remember not to touch the scallops until they brown. Flip and repeat on the other side, baste in melted butter, and boom! You’re done and ready to eat. They cook so fast and really make an impressive presentation over the brown butter risotto. The crispy prosciutto really adds that final touch of sophistication.
Elegant holiday parties need not be intimidating with the help of Notable Wines! Grab a few bottles and follow the flavor notes to create perfect pairings all season long. You’ll impress your friends and enjoy great food and wine!
- 1 lb. Medium-Large Dry Sea Scallops (about 16 scallops)
- Salt & Pepper
- 1 Tablespoon Extra-Light Olive Oil
- 1 Tablespoon Unsalted Butter
- 3 Slices Prosciutto
- 2 ½ Cups Chicken Stock
- 3 Tablespoons Unsalted Butter
- 1 Shallot, thinly sliced
- 2 Garlic Cloves, finely minced
- ¾ Cup Arborio Rice
- Salt & Pepper
- ½ Cup Notable Chardonnay (either variety will work!)
- 2 Tablespoons Mascarpone Cheese
- ¼ Cup Parmesan Cheese
- Chopped Fresh Chives, for garnish
- Start by laying out your scallops between a few layers of paper towels. Allow them to sit at room temperature while you start the risotto. This step allows them to get nice and dry for searing.
- Preheat the oven to 350º.
- Lay the prosciutto on a parchment-lined baking sheet and place in the hot oven for 10-15 minutes, or until the edges curl and it lightly browns. Set aside to cool.
- Pour the chicken stock in a small saucepot and bring to a low simmer.
- In a large sauté pan, melt the butter over medium heat. It will begin to foam and bubble and then turn brown – once it stops bubbling and the foam subsides, turn the heat to low. Add in the shallot and garlic and sauté for 1 minute. Stir in the Arborio rice to coat with the butter and allow it to toast for 1 minute. Season the mixture well with salt and pepper.
- Stir in the wine and allow it to mostly evaporate before adding your first ladle of stock. Continue stirring and adding stock as the rice absorbs each addition – this process will take about 20 minutes. The rice will be plump and al dente when finished.
- Stir in the mascarpone and Parmesan right before serving – and if the risotto seems tight, add a little more stock to loosen it up.
- To cook the scallops, heat the olive oil in a large nonstick skillet over high heat. Season the scallops well with salt and pepper. Place them in the very hot skillet, leaving plenty of room in between them. Allow them to sear for 1-½ minutes on the first side, the edges will be a deep golden brown and they will start to pull up when they are ready to flip.
- Flip the scallops and cook for another 1-½ minutes on the other side, lowering the heat to medium. After they are done searing on the other side, turn off the heat and add in the butter. Once the butter is melted, spoon it over the top of the scallops for about 30 seconds.
- To serve this as an appetizer, spoon the risotto into 8 small serving dishes and top each with 3 scallops. Crumble some prosciutto over the top of each one and top with chives.
- This recipe serves 8 as an appetizer or 4 as a main dish!