Champagne & Seared Scallop Risotto

A touch of sparkle meets deep, elegant flavor in this indulgent risotto—perfect for a romantic night in. Leeks lend gentle sweetness, roasted garlic adds velvety richness, and golden seared scallops bring a restaurant-worthy finish. And while risotto has a reputation for constant stirring, it’s far more enjoyable when you’re sipping the leftover bubbly and savoring the moment with someone you love.

3-4 cups low-sodium vegetable broth

6 large dry-pack sea scallops

Kosher salt, to taste

Black pepper, to taste

2 tablespoons olive oil, divided

1 small leek, white parts thinly sliced

1 small head roasted garlic

1 cup Arborio rice

1/2 cup dry champagne

1/2 cup grated Parmesan cheese

2 tablespoons butter

1 tablespoon chopped fresh parsley

Place broth in a large saucepan and bring to a simmer over medium-low heat. Pat scallops dry with paper towels, and season all over with salt and pepper. Heat 1 tablespoon oil in your Heart Skillet set over medium heat. Sear scallops until golden-brown, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add remaining 1 tablespoon of oil and leeks to the skillet, and cook until softened, about 2 minutes. Squeeze out cloves from roasted head of garlic and add it to the skillet. Stir in rice and cook, stirring constantly, until rice is lightly toasted, about 3-5 minutes. Add the wine and cook, stirring constantly, until liquid is fully absorbed. Add 1 cup of broth and continue stirring until broth is fully absorbed. Continue adding 1 cup of broth at a time, stirring often, ensuring that liquid is fully absorbed before adding more. Cook until rice is al dente and creamy, about 15 to 20 minutes.

Add Parmesan cheese and butter and stir to combine. Add additional broth, if needed, to reach desired consistency. Season, to taste, with salt and pepper. Top with scallops and heat just until warm, about 1 minute. Garnish with parsley.