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.