French-Style Scallop Risotto with Champagne and Tarragon

Instructions

1. 1

   Pat the sea scallops dry with paper towels and season lightly with a pinch of salt and white pepper.

2. 2

   In a medium saucepan, bring the fish stock to a gentle simmer and keep warm over low heat.

3. 3

   In a large, heavy-bottomed skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

4. 4

   Finely chop the shallot and add it to the pan. Sauté for 2-3 minutes until translucent.

5. 5

   Add the Arborio rice and stir to coat the grains with the oil and butter. Toast the rice for 1-2 minutes until slightly translucent at the edges.

6. 6

   Pour in the Champagne and stir until it is mostly absorbed by the rice.

7. 7

   Begin adding the warm fish stock, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

8. 8

   While the risotto is cooking, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet over medium-high heat.

9. 9

   Sear the scallops for

10. 10

    5-2 minutes per side, until golden brown and just cooked through. Remove from heat and set aside.

11. 11

    When the risotto is ready, stir in the crème fraîche, grated Gruyère cheese, chopped fresh tarragon, remaining salt, and white pepper. Mix well until creamy and smooth.

12. 12

    Gently fold in the seared scallops or arrange them on top of the risotto.

13. 13

    Serve immediately, garnished with extra tarragon if desired.