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

This dish is a true showstopper, combining tender pan-seared scallops with a creamy mushroom risotto infused with truffle oil. A drizzle of brown butter sauce adds a nutty richness that ties everything together beautifully. Every element is designed to deliver maximum flavor and elegance on a single plate.

Perfect for a romantic dinner or when you want to impress guests, this recipe transforms simple ingredients into a decadent meal. The key is to cook the risotto slowly, allowing the Arborio rice to release its starch for that signature creamy texture, while the scallops get a golden sear. The finishing touch of brown butter sauce takes it over the top.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Truffle OilView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the ingredients: Finely chop the shallot and garlic. Slice the mushrooms. Zest and juice the lemon. Finely chop the parsley. Grate the Parmesan if not pre-shredded.
2. In a small bowl, dissolve the chicken stock concentrates in 2 cups of hot water. Set aside.
3. Heat 2 teaspoons of cooking oil in a large pot or Dutch oven over medium heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5-7 minutes. Remove mushrooms from the pot and set aside.
4. In the same pot, add another 2 teaspoons of cooking oil. Add the shallot and garlic and cook until softened, about 2 minutes.
5. Add the Arborio rice and stir for 1 minute until the grains are translucent around the edges.
6. Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This process will take about 18-20 minutes. The risotto should be creamy and the rice al dente.
7. While the risotto cooks, pat the scallops dry with paper towels and season with salt and pepper.
8. In a large non-stick skillet, heat 1 tablespoon of butter over medium-high heat. Once the butter is foaming, add the scallops in a single layer. Sear for 2-3 minutes per side until golden brown and cooked through. Remove scallops from the pan and set aside.
9. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Cook, swirling the pan, until the butter turns a nutty brown color and smells toasty, about 2-3 minutes. Stir in the lemon juice and parsley, then remove from heat.
10. When the risotto is done, stir in the cooked mushrooms, truffle oil and Parmesan cheese. Season with salt and pepper to taste.
11. To serve, spoon the risotto onto plates, top with scallops and drizzle with the brown butter sauce. Garnish with lemon zest if desired.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini, shiitake or a mix of wild mushrooms would work well. Just adjust cooking time as needed.

What can I substitute for scallops?

Large shrimp or firm white fish like cod can be used instead. Adjust cooking time accordingly.

Can I make this recipe dairy-free?

You can use a dairy-free butter substitute and omit the Parmesan cheese or use a vegan Parmesan alternative. The flavor will change slightly but still be delicious.