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

This dish is a symphony of luxurious flavors and textures. Plump, pan-seared scallops with a golden crust rest on a bed of velvety mushroom risotto, elevated with the unmistakable aroma of truffle oil. A drizzle of brown butter sauce, fragrant with fresh parsley and lemon, ties everything together in nutty, rich perfection.

Every element is designed to impress, yet the recipe is surprisingly approachable for a home cook. With a little patience for the risotto and a hot pan for the scallops, you can create a restaurant-worthy meal that will have everyone asking for seconds.

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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 of water and the chicken stock concentrates to a boil. Once boiling, reduce the heat to low to keep the stock warm. Meanwhile, thinly slice the garlic cloves. 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 and cook, stirring, until softened, about 1-2 minutes. Add the Arborio rice and stir until the grains become translucent, 1-2 minutes. Begin adding the warm stock to the pan, about ½ cup at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue this process until the rice is al dente and creamy, 30-35 minutes.
3. While the risotto cooks, trim the mushrooms and slice them into ¼-inch-thick pieces. Zest the lemon until you have 1 teaspoon of zest, then cut the lemon into quarters. Pick the parsley leaves from the stems and roughly chop them. Heat another drizzle of oil in a separate large pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook, tossing occasionally, until they are crisp and browned, 4-7 minutes. Transfer the mushrooms to a plate and set aside.
4. Wipe out the pan used for the mushrooms and heat a large drizzle of oil over medium-high heat. Pat the scallops dry with a paper towel and season generously with salt and pepper on all sides. Place the scallops in the hot pan and cook until browned and just firm to the touch, 3-5 minutes per side. Remove the scallops from the pan and set aside, covered, to keep warm. Wipe out the pan again and return it to medium heat.
5. Melt 2 tablespoons of butter in the same pan. Stir often until the butter begins to brown and smell nutty, about 3 minutes. Stir in half of the chopped parsley and a squeeze of lemon juice, then immediately pour the brown butter into a small bowl. When the risotto is al dente, stir in the cooked mushrooms, lemon zest, Parmesan cheese, 1 tablespoon of truffle oil, 1 tablespoon of butter and a squeeze of lemon juice. Season the risotto with salt, pepper and additional lemon juice to taste.
6. Divide the risotto between serving bowls and top with the seared scallops. Drizzle the brown butter sauce over the scallops and add a final drizzle of truffle oil to taste. Garnish with the remaining parsley. Serve with the lemon quarters on the side for squeezing over the dish.

Recipe Tips

FAQ

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

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. You can substitute with Carnaroli or Vialone Nano rice, but avoid long-grain varieties.

What can I substitute for truffle oil?

If you don’t have truffle oil, you can omit it or use a high-quality extra virgin olive oil. The dish will still be delicious, though it will lack the distinctive truffle aroma.

How do I know when the scallops are cooked?

Scallops are done when they are opaque throughout and firm to the touch, with a golden-brown crust on each side. Typically, this takes 3-5 minutes per side depending on thickness.