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

This dish is a celebration of rich, decadent flavors that come together beautifully on one plate. Perfectly seared scallops, golden and tender, rest on a bed of creamy mushroom risotto infused with truffle oil. A drizzle of nutty brown butter sauce ties everything together, creating a truly unforgettable meal.

Every element is designed to impress, from the earthy mushrooms to the luxurious truffle notes. Whether you’re cooking for a special occasion or simply treating yourself, this recipe delivers restaurant-quality results at home.

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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

2 tablespoon Truffle OilView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView 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. Wash and dry all produce. In a medium pot, bring 5 cups water and the chicken stock concentrates to a boil. Once boiling, reduce heat to low and keep warm. Meanwhile, thinly slice the garlic. 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, 1-2 minutes. Add the Arborio rice and stir until translucent, 1-2 minutes. Begin adding the warm stock to the pan, ½ cup at a time, allowing the rice to absorb most of the liquid before adding more. Stir frequently. Continue until the rice is al dente, 30-35 minutes.
3. While the risotto cooks, trim the mushrooms and slice into ¼-inch-thick pieces. Zest the lemon until you have 1 teaspoon zest, then cut the lemon into quarters. Pick the parsley leaves from the stems and roughly chop. Heat a drizzle of oil in another large pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook, tossing, until crisp and browned, 4-7 minutes. Remove mushrooms from the pan and set aside.
4. Wipe out the pan used for mushrooms and heat a large drizzle of oil over medium-high heat. Pat the scallops dry with paper towels and season generously with salt and pepper. Add to the pan and cook until browned and just firm, 3-5 minutes per side. Remove scallops from the pan and cover to keep warm. Wipe out the pan again and return to medium heat.
5. Melt 2 tablespoons butter in the same pan. Cook, stirring often, until the butter starts to brown, about 3 minutes. Stir in half the chopped parsley and a squeeze of lemon juice, then immediately pour the sauce into a small bowl.
6. Once the risotto is al dente, stir in the cooked mushrooms, lemon zest, Parmesan cheese, 1 tablespoon truffle oil, the remaining 1 tablespoon butter and a squeeze of lemon juice. Season with salt, pepper and additional lemon juice to taste. Divide the risotto between bowls, top with the scallops and drizzle with the brown butter sauce and remaining truffle oil to taste. Garnish with the remaining parsley. Serve with lemon quarters on the side.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or shiitake mushrooms work well in place of button mushrooms.

Can I substitute the scallops with another protein?

Large shrimp or chicken breast can be used, but adjust cooking times accordingly.

Is truffle oil necessary?

Truffle oil adds a distinct earthy flavor, but you can omit it or substitute with a drizzle of good olive oil.