Seared Scallops with Truffle Mushroom Risotto and Brown Butter Herb Sauce

This dish brings together the best of land and sea: tender, golden scallops perched on a bed of rich mushroom risotto infused with truffle oil. A drizzle of brown butter sauce with fresh herbs ties every bite together in nutty, savory harmony.

Each component is crafted to deliver maximum flavor-from the slow-simmered arborio rice to the perfectly seared scallops. It’s an elegant meal that feels special enough for a celebration yet approachable for a weekend cooking project.

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Ingredients

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 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 of water and the chicken stock concentrates to a boil in a medium pot. Once boiling, reduce to a low simmer. Wash and dry all produce. Peel and 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 garlic and shallot; cook, stirring, 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 until absorbed each time, 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. Pick the parsley leaves from the stems and roughly chop. Zest the lemon, then quarter it. Heat a drizzle of 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 the 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 large drizzle of 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 the 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 foamy and flecked with amber brown bits, 2-4 minutes. Stir in half the chopped parsley and a squeeze of lemon juice. Immediately transfer to a small bowl. When the risotto is done, stir in the cooked mushrooms, Parmesan, 1 tablespoon butter, a squeeze of lemon juice, lemon zest and truffle oil to taste.
6. Season the risotto with salt, pepper and more lemon juice if desired. Divide among bowls, top with the scallops and drizzle with the brown butter sauce and any remaining truffle oil. 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 risotto is done?

The rice should be al dente-tender but with a slight bite-and the mixture should be creamy, not soupy.

Can I make this dish dairy-free?

You can substitute the butter with a plant-based alternative and omit the Parmesan or use a dairy-free Parmesan-style cheese.