Seared Scallops with Mushroom Risotto
Seared Scallops with Mushroom Risotto
Ingredients
For the Mushroom Risotto
- 6 cups chicken broth, or vegetable broth, warmed
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Seared Scallops
- 1 1/4 pounds large sea scallops, muscles removed, patted very dry
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For Garnish
- 2 tablespoons fresh parsley, chopped
- 4 fresh thyme sprigs
Instructions
- 1
Warm the chicken broth in a small saucepan over low heat. Keep it at a gentle simmer throughout the risotto cooking process.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and sliced cremini mushrooms, cooking until the mushrooms are tender and lightly browned, about 5-7 minutes. Remove about 1/4 cup of the cooked mushrooms for garnish later, if desired.
⏱️ 10 min
- 3
Add the Arborio rice to the pot with the remaining mushrooms. Stir constantly for 2 minutes until the edges of the rice grains become translucent.
⏱️ 2 min
- 4
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min
- 5
Begin adding the warm broth, 1 ladleful (about 1/2 cup) at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed before adding the next. Continue this process for 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center). You may not use all of the broth.
⏱️ 25 min
- 6
Remove the risotto from the heat. Stir in the remaining 1 tablespoon of unsalted butter and 1/2 cup of grated Parmesan cheese. Season with salt and black pepper to taste. Cover and let rest for 2 minutes while you sear the scallops.
⏱️ 2 min
- 7
While the risotto rests, prepare the scallops. Ensure they are very dry by patting them thoroughly with paper towels. Season both sides generously with salt and black pepper.
⏱️ 2 min
- 8
Heat a large, heavy-bottomed skillet (preferably cast iron) over high heat for 2-3 minutes until it is smoking hot. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Swirl to coat the pan.
⏱️ 3 min
- 9
Carefully place the scallops in the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 1 1/2 to 2 minutes per side, until a deep golden-brown crust forms and the scallops are opaque throughout. Do not move them while searing the first side.
⏱️ 4 min
- 10
To serve, spoon a generous portion of mushroom risotto onto each plate. Arrange the seared scallops on top of the risotto. Garnish with the reserved sautéed mushrooms (if applicable), chopped fresh parsley, and a fresh thyme sprig. Serve immediately with extra grated Parmesan cheese on the side.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Seared Scallops with Mushroom Risotto
For the Mushroom Risotto
- 6 cups chicken broth, or vegetable broth, warmed
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Seared Scallops
- 1 1/4 pounds large sea scallops, muscles removed, patted very dry
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For Garnish
- 2 tablespoons fresh parsley, chopped
- 4 fresh thyme sprigs
Instructions
- 1
Warm the chicken broth in a small saucepan over low heat. Keep it at a gentle simmer throughout the risotto cooking process.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and sliced cremini mushrooms, cooking until the mushrooms are tender and lightly browned, about 5-7 minutes. Remove about 1/4 cup of the cooked mushrooms for garnish later, if desired.
⏱️ 10 min - 3
Add the Arborio rice to the pot with the remaining mushrooms. Stir constantly for 2 minutes until the edges of the rice grains become translucent.
⏱️ 2 min - 4
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min - 5
Begin adding the warm broth, 1 ladleful (about 1/2 cup) at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed before adding the next. Continue this process for 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center). You may not use all of the broth.
⏱️ 25 min - 6
Remove the risotto from the heat. Stir in the remaining 1 tablespoon of unsalted butter and 1/2 cup of grated Parmesan cheese. Season with salt and black pepper to taste. Cover and let rest for 2 minutes while you sear the scallops.
⏱️ 2 min - 7
While the risotto rests, prepare the scallops. Ensure they are very dry by patting them thoroughly with paper towels. Season both sides generously with salt and black pepper.
⏱️ 2 min - 8
Heat a large, heavy-bottomed skillet (preferably cast iron) over high heat for 2-3 minutes until it is smoking hot. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Swirl to coat the pan.
⏱️ 3 min - 9
Carefully place the scallops in the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 1 1/2 to 2 minutes per side, until a deep golden-brown crust forms and the scallops are opaque throughout. Do not move them while searing the first side.
⏱️ 4 min - 10
To serve, spoon a generous portion of mushroom risotto onto each plate. Arrange the seared scallops on top of the risotto. Garnish with the reserved sautéed mushrooms (if applicable), chopped fresh parsley, and a fresh thyme sprig. Serve immediately with extra grated Parmesan cheese on the side.
⏱️ 4 min