Scallops with Mushroom Risotto

Scallops with Mushroom Risotto is a delicious and elegant dish that brings together tender scallops and creamy, flavorful risotto. This recipe is perfect for a special occasion or a cozy dinner at home. Rich flavors and a lovely presentation make it a favorite amongst seafood lovers.

Why Make This Recipe

This recipe stands out because it combines the sweetness of scallops with the earthiness of mushrooms. The creamy risotto is comforting, and when paired with perfectly seared scallops, it creates a wonderful balance of flavors. It’s not just about taste; it’s also about the experience of making and serving this dish. The simplicity of the ingredients allows you to appreciate their freshness and quality.

How to Make Scallops with Mushroom Risotto

Ingredients

8 large sea scallops (patted dry)
1 tbsp olive oil
1 tbsp butter
Salt & pepper to taste
1 small shallot, finely chopped
1 cup Arborio rice
2 1⁄2 cups warm chicken or vegetable broth
1 cup mushrooms, sliced (cremini or button)
1/4 cup grated Parmesan
Fresh thyme, for garnish

Directions

Sear scallops: Season the scallops with salt and pepper. In a hot skillet, heat olive oil and butter. Sear the scallops for 2–3 minutes on each side until golden. Set them aside and keep warm.
Sauté aromatics: In another pan, heat olive oil and butter. Sauté the shallots until they become translucent, then add the sliced mushrooms and cook until they are browned.
Cook risotto: Add the Arborio rice to the pan and toast it for 1 minute. Gradually add the warm broth, 1/2 cup at a time, stirring often until the liquid is absorbed. Repeat this process until the rice is al dente and creamy.
Finish risotto: Stir in the grated Parmesan along with salt and pepper to taste.
Assemble: Spoon the risotto into serving bowls. Top with seared scallops and garnish with fresh thyme.

How to Serve Scallops with Mushroom Risotto

Serve the scallops on top of the creamy mushroom risotto, ensuring each bowl looks inviting and delicious. Pair it with a simple green salad or steamed vegetables for a complete meal.

How to Store Scallops with Mushroom Risotto

If you have leftovers, place the scallops and risotto in an airtight container and refrigerate them. They will stay fresh for about 2 days. To reheat, warm the risotto on the stove with a splash of broth to help restore its creamy texture.

Tips to Make Scallops with Mushroom Risotto

Ensure the scallops are dry before cooking to get a good sear.
Use warm broth to prevent the cooking process from slowing down.
Stir frequently while cooking the risotto to develop its creamy consistency.
Don’t rush the cooking time; let the scallops and risotto cook on medium heat for best results.

Variation

For a different flavor, try adding some peas or asparagus to the risotto. You can also use different types of cheese, like goat cheese, instead of Parmesan.

FAQs

1. Can I use frozen scallops?
Yes, you can use frozen scallops. Be sure to thaw them completely and pat them dry before cooking.

2. Is Arborio rice necessary for risotto?
Arborio rice is preferred for risotto as it gives the dish its creamy texture. However, you can use other short-grain rice if needed, but the result may vary.

3. Can I make risotto in advance?
Risotto is best served fresh, but you can prepare the base in advance. Reheat it gently and add the cooked scallops just before serving for the best flavor and texture.