Description
A delicious recipe for seared scallops served over creamy mushroom risotto, perfect for a special occasion or a delightful dinner.
Ingredients
Scale
- 1 lb sea scallops
- 1 cup Arborio rice
- 1 ½ cups sliced mushrooms
- 1/2 cup grated Parmesan cheese
- 3 cups chicken or vegetable broth (warm)
- 2 tbsp butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup white wine (optional)
- Olive oil, salt, pepper, and parsley for garnish
Instructions
- In a saucepan, heat olive oil and sauté onions and garlic until translucent.
- Add Arborio rice, stirring for 1–2 minutes, then deglaze with white wine if using.
- Gradually add warm broth, one ladle at a time, stirring constantly until creamy.
- Stir in mushrooms, butter, Parmesan cheese, salt, and pepper; keep warm.
- Pat scallops dry, season with salt and pepper, and sear in a hot skillet with butter for 1½–2 minutes per side until golden.
- Plate risotto, arrange seared scallops on top, and garnish with chopped parsley and herbs.
Notes
- Ensure scallops are dry before searing for a better crust.
- Use warm broth to maintain the temperature of the risotto.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg