Go Back

Seared Scallops with Mushroom Risotto

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Servings 4

Ingredients
  

  • 4 cups chicken broth
  • 2 tbsp butter
  • 1/2 cup mushrooms finely chopped
  • 1/4 cup shallots finely chopped
  • 2 cloves garlic finely chopped
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 3/4 cup pecorino romano cheese (1/4 cup reserved)
  • 1 tsp salt (1/2 tsp reserved for scallops)
  • 1/2 tsp pepper
  • 1 tbsp avocado oil
  • 1 lb scallops
  • 1 tsp truffle infused oil (optional but strongly recommended)
  • 1 tsp parsley finely chopped

Instructions
 

Make the Risotto

  • Heat the chicken broth in a saucepan.
  • In a separate pan, melt the butter over medium heat. Once melted, add in the shallots, garlic and mushrooms and sauté until the mushrooms become soft.
  • Add in the rice and sauté about 5 minutes until just starting to brown.
  • Pour in the white wine and half of the salt and bring to a simmer. Allow the wine to absorb into the rice.
  • Add 1/2 cup of the warmed chicken broth into the rice and stir constantly until mostly absorbed. Repeat this step until all the chicken broth has been added to the rice. (Begin the scallops after you have added the last 1/2 cup of broth)
  • Add in 1/2 cup of the pecorino romano, reserving 1/4 cup. Stir until all the cheese has melted into the risotto.

Make the Scallops

  • Bring the scallops to room temperature, then pat completely dry.
  • After adding the last 1/2 cup of chicken broth to the risotto, begin heating the avocado oil in a large skillet over medium high heat. As the pan is heating, season the scallops with pepper and remaining salt.
  • Place each scallop in the pan and sear on one side, untouched, for about 2 minutes or until the bottom starts to look golden brown. You will want to cook in batches to avoid overcrowding the pan.
  • Flip the scallops and sear the other side, making sure not to disturb them. Cook for about 2-3 minutes until golden brown. Remove and transfer to a plate while you begin the next back.
  • Repeat until all scallops are cooked.

To Serve:

  • Plate each serving with about 1/2 cup of risotto and 3-4 scallops. Drizzle with the truffle infused oil if using, then sprinkle with the remaining cheese and garnish with parsley.