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

This dish is pure luxury on a plate. Tender, golden-brown scallops sit atop a velvety mushroom risotto infused with truffle oil, all drizzled with a rich brown butter sauce. Every bite is a harmony of earthy, nutty and savory flavors that will make any meal feel special.

The key to this recipe is patience: slowly adding stock to the risotto ensures a creamy texture, while searing the scallops to a perfect crust locks in their sweetness. A final touch of fresh parsley and lemon brightens the richness. Serve it for a date night or a celebratory dinner-it’s sure to impress.

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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 Meyer 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 to 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, tossing, until softened, 1-2 minutes. Add the Arborio rice and stir until translucent, 1-2 minutes. Begin adding the warm stock to the pan, 1/2 cup at a time, stirring after each addition. Wait until the rice absorbs most of the stock before adding more. Continue until the rice is al dente and creamy, 30-35 minutes.
3. While the risotto cooks, trim the mushrooms and slice them 1/4-inch thick. 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 vegetable oil in another large pan over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, tossing, until crisp and browned, 4-7 minutes. Transfer to a plate and set aside.
4. Wipe out the pan used for mushrooms and heat a large drizzle of vegetable oil over medium-high heat. Pat the scallops dry with a paper towel and season generously with salt and pepper. Add to the pan and cook until browned and just firm, 3-5 minutes per side. Remove from pan and cover to keep warm. Wipe out the pan again and place over medium heat.
5. Melt 2 tablespoons butter in the same pan. Stir 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 into a small bowl. Set aside.
6. Once the risotto is al dente, stir in the cooked mushrooms, lemon zest, Parmesan cheese, 1 tablespoon truffle oil, 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 seared 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 for squeezing.

Recipe Tips

FAQ

Can I use a different type of rice?

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

How do I know when the scallops are done?

Scallops are done when they are golden brown on the outside and just firm to the touch, typically 3-5 minutes per side. Be careful not to overcook or they will become tough and rubbery.

Can I make this dish dairy-free?

Yes, you can substitute the butter with a plant-based alternative and use a dairy-free Parmesan or nutritional yeast. The truffle oil is already dairy-free.