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

This dish is the epitome of indulgence: perfectly seared scallops rest on a bed of creamy mushroom risotto infused with truffle oil, all brought together with a rich brown butter herb sauce. Every element is designed to deliver maximum flavor and elegance on a single plate.

The risotto is cooked slowly with arborio rice and chicken stock until luxuriously creamy, then finished with sautéed mushrooms, Parmesan and a hint of truffle oil. The scallops are pan-seared to golden perfection and the brown butter sauce adds a nutty, aromatic finish. It’s a restaurant-quality meal you can make at home.

Log in to save recipes and build weekly shopping lists.

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

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. Reduce to a low simmer. Meanwhile, wash and dry all produce. Slice 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 until softened, 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 constantly, until the rice is al dente and the mixture is creamy, 25-30 minutes. You may need slightly more or less liquid.
3. Trim and slice the mushrooms into ¼-inch thick pieces. Zest and quarter the lemon. Pick the parsley leaves 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 until browned and crisp, 6-8 minutes. Remove from pan 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 vegetable oil in the same pan over medium-high heat. Add the scallops and cook until browned and cooked through, 2-4 minutes per side. Remove from pan and keep covered. Wipe out the pan.
5. Melt 2 tablespoons 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 parsley and a squeeze of lemon juice. Immediately transfer to a small bowl. When the risotto is al dente, stir in the mushrooms, Parmesan, 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 and top with the scallops. Drizzle with the brown butter and remaining truffle oil to taste. Garnish with remaining parsley and serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of mushroom?

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

How do I know when the risotto is done?

The rice should be tender but still have a slight bite (al dente) and the overall texture should be creamy, not stiff.

Can I substitute the truffle oil?

Truffle oil adds a distinct flavor, but you can omit it or use a drizzle of good quality olive oil for a different but still delicious result.