Serves 2.

INGREDIENTS

  • 2 tablespoons (1/4 stick) butter
  • 1/4 cup chopped green onions
  • 2/3 cup arborio rice or medium-grain white rice
  • 1 cup dry champagne
  • 1 14 1/2-ounce can (or more) low-salt chicken broth
  • 1/2 pound bay scallops
  • 1/4 cup freshly grated parmesan cheese

    DIRECTIONS

    Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.