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Scallops with Mushroom Risotto

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Indulge in the luxurious pairing of tender scallops with creamy mushroom risotto, perfect for any special occasion or elevated weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

For the scallops
  • 8 large large sea scallops (patted dry) Fresh scallops are ideal for best taste.
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt & pepper to taste
For the risotto
  • 1 small shallot, finely chopped
  • 1 cup Arborio rice
  • 2.5 cups warm chicken or vegetable broth Keep warm for gradual addition.
  • 1 cup mushrooms, sliced (cremini or button work well) Can substitute with shiitake.
  • 1/4 cup grated Parmesan
  • Fresh thyme, for garnish

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a pan over medium heat. Season the scallops with salt and pepper. Sear them for 2-3 minutes on each side until they are golden brown. Remove and set aside.
  2. In the same pan, add the remaining olive oil and butter. Sauté the chopped shallot until translucent.
  3. Add the Arborio rice to the pan, toasting it for about 1-2 minutes.
  4. Gradually pour in the warm broth, one ladle at a time, stirring frequently until absorbed.
  5. In the final 5 minutes of cooking, mix in the sliced mushrooms.
  6. Once creamy and the rice is al dente, stir in the grated Parmesan.
  7. Serve the risotto topped with the seared scallops and a sprinkle of fresh thyme.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 20gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 1g

Notes

Serve with a drizzle of high-quality olive oil or a squeeze of lemon. Pair with a crisp white wine for an elevated dining experience. Store leftovers in airtight containers and consume within 2-3 days. Reheat gently on the stovetop with added liquid to maintain creaminess.
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