Seared Scallops Over Creamy Mushroom Arborio Risotto
Ingredients:
– 12-16 jumbo sea scallops, side muscle removed
– 2 cups mushrooms (shiitake, baby bella, chanterelle, white, or oyster), cleaned, trimmed, and cut into 1/2- to 1-inch pieces
– 5-6 cups warm chicken broth
– 1 cup Arborio rice
– 1/2 cup white wine
– 1/3 cup freshly grated Parmesan cheese
– 1-2 shallots, minced
– 2-3 garlic cloves, minced
– 2 tablespoons butter
– 2 tablespoons minced fresh parsley, plus extra for garnish
– Salt and pepper to taste
– Lemon wedges for serving
– Oil, for cooking
For the lemon butter sauce:
– 2 tablespoons unsalted butter
– 2 tablespoons fresh parsley, minced
– Juice of half a lemon
Directions:
1. Prepare the Risotto:
– In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallots and garlic, sautéing until fragrant and softened.
– Stir in the Arborio rice, coating it in the butter, and cook for 1-2 minutes until the edges of the rice become translucent.
– Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
– Begin adding the warm chicken broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and cooked through (about 18-20 minutes).
– In the final 5 minutes of cooking, add the mushrooms to the risotto, allowing them to cook with the rice. Stir in the freshly grated Parmesan cheese and minced fresh parsley. Season with salt and pepper to taste.
2. Sear the Scallops:
– Pat the scallops dry with paper towels and season with salt and pepper.
– Heat a skillet over medium-high heat and add a thin layer of oil.
– Sear the scallops for 2-3 minutes per side until they develop a golden-brown crust and are just opaque in the center. Remove from the pan and set aside.
3. Make the Lemon Butter Sauce:
– In the same pan used to sear the scallops, melt the unsalted butter over low heat.
– Stir in the minced parsley and lemon juice, cooking until just warmed through.
4. Assemble the Dish:
– Spoon the creamy mushroom risotto onto plates and top with seared scallops.
– Drizzle the lemon butter sauce over the scallops and garnish with additional parsley and lemon wedges.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
