Pan-Seared Scallops with Truffle Mushroom Risotto and Brown Butter Sauce

This dish is a celebration of rich, decadent flavors that come together on one plate. Tender scallops are pan-seared to golden perfection and nestled on a creamy mushroom risotto infused with truffle oil. A drizzle of brown butter sauce adds a nutty, herbaceous finish that ties everything together beautifully.

Every element is crafted to elevate your dinner experience. The risotto is cooked slowly with arborio rice and savory stock, then enriched with Parmesan, mushrooms and a hint of truffle. The scallops are seasoned simply to let their natural sweetness shine. This recipe is perfect for a special occasion or when you want to impress without spending hours in the kitchen.

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Ingredients

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Truffle OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 4 cups water and the chicken stock concentrates to a boil in a medium pot. Once boiling, reduce heat to low and keep at a simmer. Meanwhile, wash and dry all produce. Slice the garlic as thinly as possible. Halve, peel and mince the shallot.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the shallot and garlic; cook, stirring, until softened, about 1-2 minutes. Add the arborio rice and stir until translucent, 1-2 minutes. Add ½ cup of the simmering stock and stir until mostly absorbed. Continue adding stock ½ cup at a time, stirring frequently, until the rice is al dente and the mixture is creamy, 25-30 minutes. You may need slightly more or less liquid depending on your pan.
3. While the risotto cooks, trim and slice the mushrooms into ¼-inch-thick pieces. Zest the lemon, then quarter it. Pick the parsley leaves from the stems and roughly chop. Heat a drizzle of vegetable oil in a second large pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until browned and crisp, 6-8 minutes. Remove from pan and set aside. Wipe the pan clean.
4. Pat the scallops dry with paper towels and season generously with salt and pepper. Heat a generous drizzle of vegetable oil in the same pan over medium-high heat. Add the scallops and cook until browned and cooked through, 3-5 minutes per side. Remove from pan and set aside, covered. Wipe the pan clean.
5. Melt 2 tablespoons of butter in the same pan over medium heat. Cook, stirring, until the butter is foamy and flecked with amber brown bits, 2-4 minutes. Stir in half the chopped parsley and a squeeze of lemon juice. Immediately transfer the brown butter to a small bowl. When the risotto is done, stir in the cooked mushrooms, Parmesan cheese, 1 tablespoon butter, 1 tablespoon truffle oil, a squeeze of lemon juice and lemon zest to taste.
6. Season the risotto with salt, pepper and additional lemon juice if desired. Divide the risotto between bowls and top with the seared scallops. Drizzle with the brown butter and remaining truffle oil to taste. Garnish with the remaining parsley. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or shiitake mushrooms work well as substitutes for button mushrooms.

How do I know when the scallops are cooked?

Scallops are done when they are opaque and firm to the touch, typically 3-5 minutes per side depending on thickness.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a vegan Parmesan-style cheese, but the flavor and texture will change.