Elevate Your Dinner Game with Scallops and Mushroom Risotto

Welcome to the gourmet heights where simplicity meets sophistication! Whether you’re planning a quiet dinner for two or looking to impress at your next dinner party, my Scallops and Mushroom Risotto recipe is designed to delight. This dish combines the rich, earthy flavors of assorted mushrooms with the luxurious, buttery taste of perfectly seared scallops, all brought together by a creamy risotto that’s absolutely to die for.

This recipe is not only a crowd-pleaser but also a wonderful introduction to those looking to elevate their culinary skills. The combination of ingredients and techniques makes it a gourmet dish worth mastering. Now, let’s dive into making this culinary masterpiece.

Ingredients and Equipment

For the Risotto:

  • 12-16 jumbo sea scallops, side muscle removed
  • 2 cups assorted mushrooms (shiitake, baby bella, chanterelle, or oyster), cleaned and cut into pieces
  • 5-6 cups warm chicken broth
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1/3 cup freshly grated Parmesan cheese
  • 1-2 shallots, minced
  • 2-3 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley, minced, 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

Equipment Needed:

  • Non-stick pan
  • 12-inch skillet
  • Measuring cups and spoons
  • Cutting board and knife
  • Cheese grater
  • Wooden spoon

Preparation Steps

Making the Risotto:

  1. In a non-stick pan, melt the butter over medium heat.
  2. Sauté shallot and garlic until softened, about 1-2 minutes.
  3. Add the mushrooms and cook for an additional 1-2 minutes until they start to release their juices.
  4. Stir in the Arborio rice to coat it in the pan juices, then deglaze with white wine.
  5. Gradually add warm chicken broth, half a cup at a time, stirring frequently. Wait until most of the broth is absorbed before adding more. This process should take about 30-40 minutes until the risotto is creamy and al dente.
  6. Season with salt and pepper, then stir in the Parmesan cheese and parsley.

Cooking the Scallops:

  1. Rinse and pat dry the scallops, then season with salt and pepper.
  2. Heat oil in a skillet over high heat. Sear the scallops for about 2 minutes on each side or until golden brown.
  3. Remove the scallops from the skillet. In the same skillet, prepare the lemon butter sauce by melting butter and adding garlic, lemon juice, and parsley.
  4. Return the scallops to the skillet, spooning the sauce over them, and cook for an additional 30-90 seconds.

Tips, Shortcuts, and Variations

  • Quick Tip: If you’re short on time, pre-warm your broth in a microwave or separate pot to speed up the cooking process.
  • Shortcut: Use pre-sliced mushrooms and pre-minced garlic to save on prep time.
  • Variation: For a vegetarian version, substitute vegetable broth for chicken broth and omit the scallops. You might add pan-seared tofu or extra vegetables like spinach for added texture and protein.

Storing Leftovers

Leftover risotto can be stored in an airtight container in the refrigerator for up to three days. Reheat on the stove or microwave, adding a little broth or water to loosen up the risotto.

Pairings

Pair this rich and creamy risotto with a crisp, acidic white wine such as Sauvignon Blanc or a light-bodied Chardonnay. The acidity and freshness of the wine will complement the richness of the scallops and the earthy tones of the mushrooms beautifully.

FAQ Section

Q: Can I use frozen scallops for this recipe? A: Yes, frozen scallops can be used. Just ensure they are completely thawed and patted dry to avoid excess water during cooking, which could prevent them from searing properly.

Q: What other types of rice can I use if I don’t have Arborio? A: Carnaroli and Vialone Nano are great substitutes for Arborio. They both yield a creamy texture ideal for risotto.

Q: Can this recipe be made ahead of time? A: Risotto is best served fresh, but you can prepare it slightly in advance. Just undercook it by a few minutes, then finish cooking with additional broth right before serving.

Conclusion and Call to Action

This Scallops and Mushroom Risotto recipe is more than just a meal; it’s an experience worth sharing. Whether you’re looking to refine your culinary skills or simply want to enjoy a luxurious dinner, this dish is sure to impress. Don’t forget to share this recipe with your friends and family.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Elevate Your Dinner Game with Scallops and Mushroom Risotto


  • Author: Mia
  • Total Time: 60 minutes

Description

Just whipped up this luxurious Seared Scallops Over Creamy Mushroom Arborio Risotto. It’s a dish that’s sure to impress!


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

Instructions

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
  • Cook Time: 50 minutes

Nutrition

  • Serving Size: 3 servings
  • Calories: 510 kcal

Leave a Comment

Recipe rating