Description
A luxurious seafood dish featuring perfectly seared scallops served over creamy mushroom risotto.
Ingredients
- 12 large sea scallops
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms (such as cremini or button)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh parsley, for garnish
Instructions
- Heat a saucepan with the broth and keep it warm over low heat.
- In a separate pan, heat 1 tablespoon of olive oil over medium heat and add the sliced mushrooms. Sauté until they are tender, then remove from the pan and set aside.
- Add the remaining olive oil in the same pan, then add the Arborio rice. Toast for 1-2 minutes until the rice is slightly translucent.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Add more broth as it is absorbed until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the sautéed mushrooms, Parmesan cheese, and butter. Season with salt and pepper.
- In another pan, season the scallops with salt and pepper. Heat a tablespoon of oil over high heat and sear the scallops on each side for about 2 minutes until golden brown.
- Serve the scallops over the mushroom risotto, garnished with fresh parsley.
Notes
Ensure the skillet is hot enough for a perfect sear on the scallops. Pat them dry before cooking to achieve a golden crust.
