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

Elevate your dinner game with this decadent dish that combines tender, golden-seared scallops with a luxuriously creamy mushroom risotto infused with truffle oil. A drizzle of nutty brown butter sauce ties everything together, creating a symphony of rich, savory flavors that will impress any guest.

This recipe walks you through each step, from building the perfect risotto to achieving that coveted sear on the scallops. With a few simple techniques, you can recreate this gourmet experience in your own kitchen.

Log in to save recipes and build weekly shopping lists.

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 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 of water and the chicken stock concentrates to a boil in a medium pot. Once boiling, reduce the heat to low and keep at a gentle simmer. Meanwhile, 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 and cook, stirring, until softened, about 1 minute. Add the Arborio rice and stir until the grains become translucent, 1-2 minutes. Add ½ cup of the simmering stock and stir until the liquid is 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 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 another drizzle of vegetable 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. Transfer the mushrooms 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. In the same pan used for mushrooms, heat a large drizzle of vegetable oil over medium-high heat. Add the scallops and cook until browned and cooked through, 3-5 minutes per side. Transfer the scallops to a plate and cover loosely to keep warm. Wipe out the pan.
5. Melt 2 tablespoons of 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 of the chopped parsley and a squeeze of lemon juice. Immediately transfer the brown butter to a small bowl. When the risotto is done, stir in the cooked mushrooms, Parmesan cheese, 1 tablespoon of butter, 1 tablespoon of truffle oil (reserve the rest for serving), a squeeze of lemon juice and lemon zest to taste.
6. Season the risotto with salt, pepper and additional lemon juice if desired. Divide the risotto among bowls, top with the seared scallops and drizzle with the brown butter and remaining truffle oil. Garnish with the remaining chopped parsley. Serve with lemon wedges on the side.

Recipe Tips

FAQ

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

Arborio rice is recommended for its high starch content, which creates the creamy texture. You can substitute with Carnaroli or Vialone Nano, but avoid long-grain rice.

How do I know when the scallops are cooked?

Scallops are done when they are opaque and firm to the touch, with a golden-brown crust. Cook for 3-5 minutes per side depending on thickness.

Can I make this dish dairy-free?

You can substitute the butter with a dairy-free alternative and omit the Parmesan or use a vegan Parmesan. The texture and flavor will vary slightly.