why make this recipe

Scallops with Mushroom Risotto is a delicious and elegant dish that is perfect for any occasion. The sweet, tender scallops pair wonderfully with the creamy, rich risotto. This recipe is not only full of flavor but is also quite easy to prepare. Whether you are cooking for a special dinner or just a weekend treat, this dish will impress everyone at the table.

how to make Scallops with Mushroom Risotto

Ingredients :

8 large sea scallops (patted dry)
1 tbsp olive oil
1 tbsp butter
Salt & pepper to taste
1 small shallot, finely chopped
1 cup Arborio rice
2 1/2 cups warm chicken or vegetable broth
1 cup mushrooms, sliced (cremini or button)
1/4 cup grated Parmesan
Fresh thyme, for garnish

Directions :

Season the scallops with salt and pepper. In a hot skillet, heat oil and butter. Sear the scallops for 2–3 minutes on each side until golden. Set aside and keep warm.
In another pan, heat oil and butter. Sauté the shallots until they are translucent, then add the mushrooms and cook until browned.
Add the Arborio rice to the pan and toast it for 1 minute. Slowly add the broth, 1/2 cup at a time, stirring often until the liquid is absorbed. Repeat this until the rice is al dente and creamy.
Stir in the grated Parmesan, along with salt and pepper to taste.
Spoon the risotto into bowls. Top with the warm scallops and garnish with fresh thyme.

how to serve Scallops with Mushroom Risotto

Serve the Scallops with Mushroom Risotto in shallow bowls. Place a generous amount of risotto in the center and gently lay the scallops on top. Add a few sprigs of fresh thyme for a beautiful presentation. A glass of white wine complements this dish nicely.

how to store Scallops with Mushroom Risotto

If you have leftovers, store them in an airtight container in the refrigerator. The scallops are best eaten fresh, but you can keep the risotto for up to 2 days. To reheat, warm the risotto gently on the stove, adding a splash of broth to restore creaminess.

tips to make Scallops with Mushroom Risotto

Make sure to pat the scallops dry before cooking. This helps them sear better and develop a nice golden crust.
Stir the risotto frequently and add the broth gradually to achieve that creamy texture.
Use fresh mushrooms for the best flavor.
Adjust the seasoning to your taste.

variation

You can add peas or asparagus to the risotto for added freshness and color. If you prefer a different protein, shrimp also works well with this dish.

FAQs

1. Can I make risotto ahead of time?
Risotto is best enjoyed fresh, but you can prepare it a few hours ahead. Just reheat gently and add a little broth to make it creamy again.

2. How do I know when the scallops are cooked?
Scallops should have a golden crust on the outside and be slightly translucent in the center. Overcooking can make them rubbery.

3. Can I use frozen scallops?
Yes, but make sure to thaw them completely and pat them dry before cooking to achieve a nice sear.