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

This dish is the epitome of indulgence, combining tender pan-seared scallops with a luxuriously creamy mushroom risotto infused with truffle oil. Every element is designed to deliver rich, decadent flavor, from the golden crust on the scallops to the earthy depth of the risotto.

A drizzle of brown butter sauce ties everything together with its nutty, aromatic richness. With each bite, you’ll experience a symphony of textures and tastes that elevate this meal to a gourmet experience. Perfect for impressing guests or treating yourself to something extraordinary.

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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 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. Bring 5 cups of water and the chicken stock concentrates to a boil in a medium pot. Once boiling, reduce the heat to low to keep warm. Meanwhile, wash and dry all produce. Slice the 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 and cook, stirring, until softened, about 1-2 minutes. Add the Arborio rice and stir until translucent, about 1-2 minutes. Begin adding the warm stock to the pan, ½ cup at a time, allowing the rice to absorb most of the liquid before adding more. Stir frequently. Continue until the rice is al dente, about 30-35 minutes. (You may not need all the stock.)
3. While the risotto cooks, trim and slice the mushrooms into ¼-inch-thick pieces. Zest the lemon until you have 1 teaspoon of zest, then quarter the lemon. Pick the parsley leaves from the stems and roughly chop. Heat a drizzle of oil in a second large pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until crisp and browned, 6-8 minutes. Remove from the 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 large drizzle of oil in the same pan used for the mushrooms over medium-high heat. Add the scallops and cook until browned and just firm, 2-4 minutes per side. Remove from the pan and set aside, covered, to keep warm. Wipe out the pan again.
5. Melt 2 tablespoons of butter in the pan used for the scallops over medium heat. Stir often until the butter starts to brown, about 3 minutes. Stir in half the parsley and a squeeze of lemon juice, then immediately pour into a small bowl. Once the risotto is al dente, stir in the cooked mushrooms, lemon zest (to taste), Parmesan cheese, 1 tablespoon of truffle oil, 1 tablespoon of butter and a squeeze of lemon juice.
6. Season the risotto with salt, pepper and more lemon juice to taste. Divide the risotto between bowls and top with the scallops. Drizzle with the brown butter sauce and the remaining truffle oil to taste. Garnish with the remaining parsley. Serve with any remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

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

Arborio rice is ideal for its high starch content, which creates a 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 on each side. Cooking time is typically 2-4 minutes per side depending on thickness.

Can I make this dish without truffle oil?

Truffle oil adds a distinct earthy flavor, but you can omit it or substitute with a drizzle of good quality olive oil and a pinch of truffle salt if available.