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Scallops with Mushroom Risotto

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A delicious and elegant dish combining sweet, tender scallops with creamy risotto, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Scallops
  • 8 large large sea scallops, patted dry Ensure scallops are patted dry for better searing.
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Salt & pepper to taste Adjust seasoning to your taste.
For the Risotto
  • 1 small shallot, finely chopped
  • 1 cup Arborio rice
  • 2.5 cups warm chicken or vegetable broth Add slowly for creamy texture.
  • 1 cup mushrooms, sliced (cremini or button) Use fresh mushrooms for best flavor.
  • 1/4 cup grated Parmesan
  • Fresh thyme, for garnish

Method
 

Preparation of Scallops
  1. Season the scallops with salt and pepper.
  2. 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.
Cooking the Risotto
  1. In another pan, heat oil and butter.
  2. Sauté the shallots until they are translucent, then add the mushrooms and cook until browned.
  3. Add the Arborio rice to the pan and toast it for 1 minute.
  4. Slowly add the broth, 1/2 cup at a time, stirring often until the liquid is absorbed. Repeat until the rice is al dente and creamy.
  5. Stir in the grated Parmesan, along with salt and pepper to taste.
Serving
  1. Spoon the risotto into bowls.
  2. Top with the warm scallops and garnish with fresh thyme.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 45gProtein: 24gFat: 22gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 1g

Notes

For best results, reheat the risotto gently, adding a splash of broth to restore creaminess. Consider adding peas or asparagus for freshness and color.
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