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

This dish is a celebration of rich, decadent flavors and elegant presentation. Perfectly seared scallops with a golden crust rest atop a creamy mushroom risotto infused with truffle oil. A drizzle of brown butter sauce with fresh herbs ties everything together, creating a meal that feels truly special.

While it may look like a restaurant creation, this recipe is surprisingly achievable at home. With a little patience for the risotto and a hot pan for the scallops, you can serve up a plate that’s both impressive and deeply satisfying. Each bite offers a harmony of textures and tastes-from the tender scallops to the earthy risotto and the nutty, aromatic sauce.

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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 True North 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 4 cups of water and the chicken stock concentrates to a boil in a medium pot. Reduce the heat to maintain a low simmer. Meanwhile, thinly slice the garlic and mince the shallot.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the garlic and shallot, cooking until softened, about 1 minute. 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.
3. While the risotto cooks, trim and slice the mushrooms into ¼-inch pieces. Zest the lemon, then quarter it. Chop the parsley leaves. Heat a drizzle of oil in a second large pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook until browned and crisp, 6-8 minutes. Transfer to a plate and set aside. Wipe out the pan.
4. Pat the scallops dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add the scallops and cook until golden brown and cooked through, 3-5 minutes per side. Transfer to a plate and cover loosely. Wipe out the pan.
5. Melt 2 tablespoons of butter in the pan over medium heat. Cook, stirring, until the butter foams and turns amber with brown specks, 2-4 minutes. Stir in half the parsley and a squeeze of lemon juice, then immediately transfer 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 among bowls, top with the scallops and drizzle with the brown butter and remaining truffle oil. Garnish with the remaining parsley and serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of rice for the risotto?

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. You can substitute with other short-grain rice like carnaroli or vialone nano, but avoid long-grain rice.

How do I know when the scallops are cooked?

Scallops are cooked when they are opaque and firm to the touch, with a golden-brown crust on each side. Typically, 3-5 minutes per side over medium-high heat is sufficient.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a dairy-free alternative and omit the Parmesan cheese or use a dairy-free version. The truffle oil will still add richness.