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

Elevate your dinner game with this luxurious dish that combines the delicate sweetness of pan-seared scallops with the earthy richness of truffle-infused mushroom risotto. Every element is designed to deliver maximum flavor, from the golden crust on the scallops to the creamy, aromatic risotto.

A drizzle of brown butter sauce ties everything together, adding a nutty, decadent finish that will impress even the most discerning palates. Whether you’re celebrating a special occasion or simply treating yourself, this recipe promises a memorable dining experience.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the ingredients: Finely dice the shallot and mince the garlic. Slice the button mushrooms. Zest and juice the lemon. Chop the parsley leaves.
2. In a small bowl, dissolve the chicken stock concentrates in 2 cups of hot water to make the broth. Set aside.
3. Heat a large skillet over medium-high heat and add 1 teaspoon of truffle oil. Add the sliced mushrooms and cook until golden and tender, about 5 minutes. Season with salt and pepper. Transfer mushrooms to a plate.
4. In the same skillet, add another teaspoon of truffle oil and reduce heat to medium. Add the diced shallot and cook until softened, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
5. Add the Arborio rice to the skillet and stir for 1 minute to toast lightly. Pour in the prepared broth, one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This process should take about 20 minutes until the rice is creamy and al dente.
6. Stir in the cooked mushrooms, Parmesan cheese and 2 teaspoons of truffle oil. Season with salt and pepper to taste. Keep warm.
7. While the risotto cooks, pat the scallops dry with paper towels and season both sides with salt and pepper. Heat a separate non-stick skillet over high heat and add 1 teaspoon of truffle oil. Sear the scallops for 1-2 minutes per side until golden brown and just cooked through. Do not overcrowd the pan; work in batches if needed.
8. In a small saucepan, melt 2 tablespoons of butter over medium heat. Cook until the butter turns golden brown and smells nutty, about 3 minutes. Remove from heat and stir in the lemon juice and chopped parsley.
9. To serve, spoon the truffle mushroom risotto onto plates. Top with seared scallops and drizzle with the brown butter herb sauce. Garnish with additional parsley if desired.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, you can substitute cremini, shiitake or a mix of wild mushrooms for the button mushrooms. Adjust cooking time as needed.

How do I know when the risotto is done?

The risotto should be creamy and the rice grains tender but still slightly firm to the bite (al dente). The total cooking time is about 20 minutes after adding the broth.

Can I make this dish dairy-free?

To make it dairy-free, omit the Parmesan cheese and use a dairy-free butter alternative for the brown butter sauce. The risotto will still be creamy from the starch.