Description
A delicious and elegant dish featuring tender scallops paired with creamy mushroom risotto.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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 until the rice is al dente and creamy.
- Stir in the grated Parmesan along with salt and pepper to taste.
- Spoon the risotto into serving bowls, top with seared scallops, and garnish with fresh thyme.
Notes
Ensure the scallops are dry before cooking and use warm broth for best results.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Searing and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 45mg
Keywords: scallops, risotto, seafood recipe, elegant dinner, mushroom risotto