Easy Seared Scallops with Mushroom Risotto
Indulge in the elegance of Easy Seared Scallops with Mushroom Risotto—a dish that’s deceptively simple yet brimming with gourmet flavors. Perfect for both weeknight dinners and special occasions, this meal showcases perfectly seared scallops paired with creamy mushroom risotto, making every bite a delight. The rich flavors from sautéed mushrooms and aromatic garlic create a comforting base, while zesty lemon and fresh herbs add brightness. With just 55 minutes of your time, you can serve up a restaurant-quality experience right at home that will leave everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 1/4 cup salted butter
- 12 to 14 small mushrooms (shiitake, white, or cremini)
- 1 large shallot, finely chopped
- 3 to 4 garlic cloves, minced
- 1 cup arborio rice
- 4 cups vegetable stock
- 16 to 20 large scallops
- High smoke point cooking oil (e.g., avocado)
- Fresh dill and parsley for garnish
- 2 to 3 tablespoons capers, rinsed
- Zest from 1 to 2 lemons
- Juice from 1 lemon
Instructions
- Melt half the butter in a large saucepan over medium heat. Sauté sliced mushrooms with a pinch of salt until golden brown.
- Add shallots and garlic, cooking until fragrant.
- Stir in arborio rice and toast for about two minutes.
- Gradually incorporate vegetable stock one ladle at a time, stirring frequently until absorbed (20-25 minutes).
- Once creamy and al dente, stir in remaining butter, capers, lemon zest, juice, dill, and parsley.
- In another pan over high heat, sear seasoned scallops in hot oil for about two minutes per side until golden.
- Serve risotto topped with scallops and garnished as desired.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 540
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg