Seared Scallops Over Creamy Mushroom Arborio
Risotto.
Just whipped up this luxurious Seared Scallops Over Creamy
Mushroom Arborio Risotto. It's a dish that's sure to impress! 
Scallops and
Mushroom Risotto
Ingredients:
12-16 jumbo sea
scallops, side muscle removed
2 cups
mushrooms, cleaned, trimmed, and cut into 1/2- to 1-inch pieces
(shiitake, baby bella, chanterelle, white, or oyster)
5-6 cups warm
chicken broth
1 cup Arborio
rice
1/2 cup white
wine
1/3 cup grated
Parmesan cheese, freshly grated
1-2 shallots,
minced
2-3 garlic
cloves, minced
2 tablespoons
butter
2 tablespoons
minced fresh parsley, plus extra for garnish
Salt and pepper
to taste
Lemon wedges
for serving
Oil, for
cooking
For the lemon
butter sauce:
2 tablespoons
unsalted butter
2 tablespoons
fresh parsley, minced
Juice of half a
lemon
Directions:
For the
risotto:
Heat butter in
a non-stick pan over medium heat. Add shallot and garlic, simmer
until softened, about 1-2 minutes.
Add mushrooms,
cook for an additional 1-2 minutes.
Stir in Arborio
rice for 1 minute, then add white wine and simmer for another
minute.
Gradually add
warm chicken broth, ½ cup at a time, allowing the rice to absorb
most of the broth before adding more. Continue until the risotto
is soft and creamy, about 30-40 minutes.
Season with
salt and pepper, stir in Parmesan cheese and fresh parsley.
For the
scallops:
Rinse scallops,
remove the side muscle, and pat dry. Season with salt and pepper.
Heat oil in a
12-inch skillet over high heat. Sear scallops for 2 minutes per
side or until golden brown.
Remove
scallops, add butter, garlic, lemon juice, and parsley to the
skillet for the sauce.
Return scallops
to the skillet, spoon the sauce over them, and cook for an
additional 30-90 seconds.
Prep Time: 10
minutes | Cooking Time: 50 minutes | Total Time: 60 minutes |
Kcal: 510 kcal | Servings: 3 servings