Blood Orange Kissed Sea Scallops over Champagne Risotto

Blood Orange Kissed Sea Scallops over Champagne Risotto

This is my idea of the perfect Date Night dinner for your sweetheart.  It’s truly a special treat and requires a bit more effort in the preparation than your everyday meal.  It’s very romantic in color, smell and taste with champagne and blood oranges topping the list of ingredients. 


For the risotto:

  • 2 cups Arborio rice
  • 3 cups chicken stock, fish stock, or vegetable stock
  • 1 tbsp. butter
  • 2 tbsp. olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup champagne
  • bunch parsley, chopped

For the scallops:

  • 1 lb. fresh, wild caught sea scallops
  • 2 tbsp. butter
  • pinch salt and pepper
  • juice of 1/2 blood orange (reserve remaining 1/2 to slice when plating the dish)
  • 1 tbsp. golden balsamic vinegar
  • 1/4 cup champagne


For the risotto:

Heat the butter and oil over medium-low heat. Add shallot and garlic and saute until translucent and you can smell the aroma of the garlic.

Add Arborio rice to the pan and stir, slightly toasting the rice. (Do not walk away from the pan from here on out!)

Stir in the champagne and cook until almost reduced.

Stir in 1/2 cup broth until almost reduced. Repeat in 1/2 cup increments until all of the broth has been absorbed, continuously stirring, about 20-25 minutes until tender.

Stir in parsley.

Plate on warm dishes while you sear the scallops.

For the scallops:

In a small bowl, whisk together blood orange juice, vinegar, and champagne. Add salt and pepper to taste.

Season scallops with salt and pepper.

In medium saute pan, over medium heat, melt butter and add scallops to the pan. Allow scallops to sear 2 minutes until golden brown. Turn each scallop over and sear for an additional 2 minutes.

Right before you remove the scallops from the pan, gently spoon the blood orange champagne vinaigrette over the scallops and allow to steam for a brief moment. Place on top of risotto with a slice or two of blood orange as a garnish. Sprinkle with chopped parsley.


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