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

This dish is a celebration of rich, decadent flavors that come together beautifully on one plate. Tender, golden-brown scallops are perched atop a creamy mushroom risotto infused with truffle oil, then drizzled with a nutty brown butter sauce. Every element is designed to impress, making it perfect for a special dinner at home.

The risotto is cooked low and slow, absorbing savory stock and finished with Parmesan, lemon zest and a touch of truffle oil. The scallops are seared until perfectly caramelized and the brown butter sauce adds a final layer of richness. With a sprinkle of fresh parsley and a squeeze of lemon, this dish is truly captivating.

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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 water and the chicken stock concentrates to a boil. Once boiling, reduce heat to low to keep warm. Meanwhile, 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 shallot and garlic; cook, stirring, until softened, 1-2 minutes. Add the Arborio rice and stir until translucent, 1-2 minutes. Begin adding the warm stock to the pan, ½ cup at a time, stirring after each addition. Allow the rice to absorb most of the stock before adding more. Continue until the rice is al dente and creamy, 30-35 minutes.
3. While the risotto cooks, trim the mushrooms and slice into ¼-inch-thick pieces. Zest the lemon until you have 1 teaspoon zest, then cut the lemon into quarters. Pick the parsley leaves from the stems and roughly chop. Heat a drizzle of vegetable oil in another large pan over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, tossing, until crisp and browned, 4-7 minutes. Remove mushrooms from the pan and set aside.
4. Wipe out the pan used for mushrooms and heat a large drizzle of vegetable oil over medium-high heat. Pat the scallops dry with a paper towel and season generously with salt and pepper. Add to the pan and cook until browned and just firm, 3-5 minutes per side. Remove from pan and set aside, covered, to keep warm. Wipe out the pan again and place over medium heat.
5. Melt 2 tablespoons butter in the same pan. Cook, stirring 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, Parmesan, 1 tablespoon truffle oil, 1 tablespoon butter and a squeeze of lemon juice.
6. Season the risotto with salt, pepper and additional lemon juice to taste. Divide the risotto between bowls and top with the scallops. Drizzle with the brown butter sauce and remaining truffle oil to taste. Garnish with the remaining parsley. Serve with lemon quarters 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 risotto because of its high starch content, which creates a creamy texture. Other short-grain rice like carnaroli or vialone nano can be substituted, but avoid long-grain rice.

How do I know when the scallops are cooked?

Scallops are done when they are firm to the touch and opaque throughout, typically 3-5 minutes per side depending on thickness. Be careful not to overcook, as they can become rubbery.

Can I make this dish dairy-free?

Yes, you can substitute the butter with a dairy-free alternative and use a dairy-free Parmesan substitute. The truffle oil is naturally dairy-free.