Scallops with Mushroom Risotto
A delicious and elegant dish combining sweet, tender scallops with creamy risotto, perfect for any occasion.
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
Instructions
Preparation of Scallops
- 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.
Cooking the Risotto
- 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 until the rice is al dente and creamy.
- Stir in the grated Parmesan, along with salt and pepper to taste.
Serving
- Spoon the risotto into bowls.
- Top with the warm scallops and garnish with fresh thyme.
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.