Seared Scallops with Mushroom Risotto
This dish takes a bit of patience and love for your stovetop but it’s so totally worth it. The risotto is creamy and pairs so well with the meaty mushrooms. And the star of the show, the scallops, are to die for. Perfectly seasoned and topped with a delicious pan sauce, this dish will definitely be a hit whether it’s date night or any special occasion. Save this recipe for someone special, someone you're willing to slog over your stovetop for! 😉
Ingredients
Risotto
- 3-4 cups vegetable or chicken stock
- 2 tbsp olive oil divided
- ½ lb mushrooms cremini or white, thinly sliced
- 3-4 cloves garlic minced, divided
- 1 tsp crushed red pepper
- ½ cup yellow onion finely chopped
- 1 tsp freshly ground black pepper
- 1 cup Arborio rice
- ½ cup dry white wine such as Pinot Grigio
- 1 tbsp butter
- ¼ cup freshly grated parmesan cheese
- 2 tbsp parsley minced
- salt to taste
Scallops
- 6-7 scallops
- 1 tsp freshly ground black pepper
- salt to taste
- 1 tbsp olive oil
- 2 tbsp butter divided
- ¼ cup vegetable or chicken stock
- 2-3 cloves garlic chopped
- 1 tsp lemon juice
- 1 tbsp parsley minced
Instructions
Risotto
- In a saucepan, warm the broth over medium-low heat.
- In a heavy-bottomed skillet, heat 1 tbsp olive oil over medium-high heat. Add the mushrooms and give them a stir until they are coated in the oil. Cook for 2-3 minutes, until they are soft.
- Add half the garlic to the mushrooms and stir until the garlic is fragrant. Add the crushed red pepper and salt to taste. Cook for another 4-5 minutes until some of the liquid has evaporated. Remove the mushrooms and any liquid from the pan and set aside.
- In the same pan, heat the remaining olive oil on medium-high heat. Once the oil is hot, add the onion and reduce the heat to medium. Sauté the onion for 7-10 minutes until the onion is translucent.
- Add the remaining garlic and stir until fragrant, about 3-4 minutes. Add the ground black pepper.
- Add the rice and mix well. Stir until the rice is lightly golden brown and toasted. Add salt to taste.
- Pour in the wine and stir until all the wine is absorbed.
- Add ½ cup of the broth and stir until the broth is completely absorbed. Continue adding the broth by ½ a cup and stirring until the liquid is absorbed and the rice is just cooked (the rice should still have a slight bite to it). This should take about 15-20 minutes.
- Turn the heat off, add the butter, parmesan cheese, and the mushrooms. Give it a good stir and then add the parsley.
Scallops
- Clean and remove the side muscle from each scallop. Then pat the scallops dry with a paper towel. Season both sides of the scallops with salt and black pepper.
- Heat the olive oil and 1 tbsp of the butter in a heavy bottomed skillet on medium-high heat. Allow the butter to brown slightly. Once hot, add the scallops. Make sure to leave space between the scallops, allowing each to get a good sear.
- Cook the scallops for 2 minutes without touching or moving them. Flip each scallop over and cook for another 2 minutes. Remove the scallops and set aside.
- In the same skillet, add the stock and the remaining butter and stir, picking up any of the drippings, over medium-low heat.
- Add the garlic and stir, letting the mixture simmer for 2-3 minutes.
- Add the lemon juice and the parsley and stir for about 1 minute and turn the heat off.
- Serve the risotto with the seared scallops and top both with the pan sauce.
