04/30/2024
Gourmet Scallops with Creamy Mushroom Risotto
Ingredients:
For the Mushroom Risotto:
1 cup Arborio rice
1/2 pound fresh mushrooms, sliced
4 cups chicken broth, kept warm
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
For the Scallops:
1 pound sea scallops, muscle removed
2 tablespoons butter
Salt and freshly ground black pepper to taste
Fresh parsley, chopped for garnish
Lemon wedges for serving
Directions:
Prepare the Risotto:
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until soft and translucent.
Add the Arborio rice, stirring to coat with oil for about 1 minute.
Pour in the white wine, stirring continuously until the liquid is fully absorbed.
Add the mushrooms and a ladle of warm chicken broth, stirring continuously until the broth is absorbed. Repeat this process, adding one ladle at a time, until the rice is creamy and al dente, about 18-20 minutes.
Stir in the Parmesan cheese and season with salt and pepper. Keep warm.
Cook the Scallops:
Pat the scallops dry and season with salt and pepper.
Heat butter in a separate skillet over high heat until hot and foamy.
Add the scallops, searing without moving them until golden brown on one side, about 2 minutes.
Flip the scallops and cook for another 1-2 minutes until firm and translucent.
Serve:
Spoon the mushroom risotto onto plates, top with seared scallops.
Garnish with chopped parsley and serve with lemon wedges.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 560 kcal | Servings: 4 servings
