Name: Pan-Seared Scallops with Creamy Mushroom Risotto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Large Sea Scallops; 1.5 cups Arborio Rice; 8 oz Cremini Mushrooms, sliced; 5 cups Chicken or Vegetable Broth; 0.5 cup Dry White Wine; 4 tbsp Unsalted Butter; 0.5 cup Grated Parmesan Cheese; 1 large Shallot, finely minced; 2 tbsp Olive Oil; 1 tsp Fresh Thyme Leaves

"Indulge in succulent, golden-brown sea scallops served atop a rich and earthy arborio rice base infused with wild mushrooms and parmesan. This elegant dish combines the delicate sweetness of the ocean with the savory depth of forest floor fungi for a truly luxurious dining experience."

Ingredients

Qty	Item
1 lb 454 g	Large Sea Scallops
1.5 cups 300 g	Arborio Rice
8 oz 227 g	Cremini Mushrooms, sliced
5 cups 1.2 L	Chicken or Vegetable Broth
0.5 cup 120 ml	Dry White Wine
4 tbsp 56 g	Unsalted Butter
0.5 cup 50 g	Grated Parmesan Cheese
1 large 1 large	Shallot, finely minced
2 tbsp 30 ml	Olive Oil
1 tsp 1 g	Fresh Thyme Leaves

How to Make Pan-Seared Scallops with Creamy Mushroom Risotto

Warm the broth in a medium saucepan over low heat; keep it simmering gently throughout the cooking process.

In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the mushrooms and sauté until browned and the moisture has evaporated. Remove mushrooms and set aside.

In the same pot, add 1 tablespoon of olive oil and sauté the shallots until translucent. Add the Arborio rice and toast for 2 minutes, stirring constantly until the edges are translucent.

Pour in the white wine and stir until completely absorbed by the rice.

Add the warm broth one ladle at a time, stirring frequently. Wait until each ladle is almost fully absorbed before adding the next. This process should take about 20-25 minutes until the rice is al dente and creamy.

Stir in the cooked mushrooms, parmesan cheese, remaining butter, and thyme. Season with salt and pepper. Keep warm over very low heat.

Pat the scallops completely dry with paper towels and remove the side muscle. Season with salt and pepper.

Heat the remaining 1 tablespoon of oil in a cast-iron skillet over high heat until smoking. Add scallops (do not crowd) and sear for 2 minutes without moving them to create a crust.

Flip the scallops and sear for another 1-2 minutes until opaque. Do not overcook.

Spoon the risotto into bowls and top with the seared scallops. Serve immediately.

·
The secret to a perfect sear is drying the scallops thoroughly; any moisture will cause them to steam instead of crust.
·
Don't rush the risotto; stirring frequently is what releases the starch to create that signature creamy texture.
·
Use a high-smoke point oil like grapeseed or avocado oil if your olive oil tends to burn at high heat.
·
Warm your serving bowls slightly so the risotto stays creamy while you sear the scallops.

Frequently Asked Questions

Can I use frozen scallops for this recipe?

Yes, but ensure they are fully thawed in the refrigerator and patted extremely dry before searing.

What is the best type of wine for risotto?

A dry, crisp white wine like Pinot Grigio, Sauvignon Blanc, or an un-oaked Chardonnay works best.

How do I know when the scallops are done?

They should be golden brown on the top and bottom and just barely opaque in the center. They should feel firm but springy to the touch.

Can I make risotto ahead of time?

Risotto is best served immediately. If you must make it ahead, undercook it slightly and add a splash of broth when reheating to restore the creaminess.

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