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: 4 servings
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