Pan-seared Scallops With Creamy Mushroom Risotto

Prep Time: 15 minsCook Time: 30 minsTotal Time: 45 mins
Calories: 600Medium

A delightful dish featuring tender pan-seared scallops served over a creamy mushroom risotto, perfect for a special dinner or a cozy night in.

Ingredients

  • Mushrooms - 2 oz
  • Chicken / Veg Stock - 1.125 cups
  • Parmesan Cheese - 0.5 cup
  • Dry Bay Leaf - 1 each
  • Cloves Garlic - 1 each
  • Yellow Onion - 0.25 each
  • Arborio Rice - 0.5 cup
  • Butter - 2 tbsp
  • Olive Oil - 1 tbsp
  • Salt/pepper - 0 TT
  • Thyme - 1 bunches
  • Scallops - 6 each
  • Stock/broth - 0.25 cups
  • Lemon - 0.25 each
  • Butter - 2 tbsp
  • Sauteed Mushrooms - 2 tbsp
  • Parsley - 1 tbsp
  • Olive Oil - 1 tbsp
  • Salt/pepper - 0 TT

Steps

  1. Add 1 cup of stock or broth to your stockpot along with 1 bay leaf, salt, and pepper. Set aside to heat.
  2. Heat your rice pot with oil or butter, add in mushrooms and sauté for three minutes, set aside.
  3. To your rice pot, add in onions, sauté for 1 minute, or until translucent. Add in your chopped garlic and sauté another minute.
  4. Add in 1/2 cup of arborio rice and toast about 1 minute.
  5. Slowly add in your hot stock one ladle at a time and continue to mix, adding more liquid as needed. You want to add liquid in small increments allowing the liquid to cook out before you add more. Don't forget to continue to mix!
  6. To finish your rice, add in your sautéed mushrooms reserving 2 tbsp for your scallops. Mix in your parmesan cheese along with your butter. Season with salt and pepper. Enjoy!
  7. Once the rice is almost complete, start working on your scallops. Pat your scallops dry and remove the side mussel from each of your scallops.
  8. Get your sauté pan hot with butter and oil, add in one bunch of thyme.
  9. Scoring your scallops is optional, it allows for even cooking and a nicer look.
  10. Continue to check on your rice as you are working on your scallops.
  11. Season your scallops with salt and pepper and when your pan is hot, begin to sauté them. Each side will take about 1-2 minutes, be sure your pan is hot for a nice sear, BUT NOT TOO HOT! Be careful.
  12. Once you see a nice golden color on your scallop it is time to flip, flip all scallops, allow to cook for 1 - 2 minutes and remove them from the pan.
  13. Add 2 tbsp of sautéed mushrooms to your sauté pan along with some fresh thyme, deglaze your pan with 1/4 cup of stock or broth along with fresh lemon juice.
  14. Add scallops back into your sauté pan with 2 tbsp COLD butter. Be sure your butter is cold, mix together vigorously to form an emulsification.
  15. Adjust seasoning accordingly. Enjoy!