Seared Scallops with Parmesan Mushroom Risotto
Elegant, yet comforting, this recipe for Seared Scallops with Parmesan Mushroom Risotto is the perfect date night in meal.
Scallops really are the perfect dish. They are incredibly flexible as a starter, but also make a fantastic main dish. We won’t lie, this recipe takes a little bit of time, but let us tell you, it is so worth it. Risotto is a labor of love for sure. Stirring in liquid a little bit takes a bit of time, but trust us, once you make this meal for that special someone, they will love you forever. Imagine this, creamy parmesan risotto with flecks of deliciously sauteed mushrooms served with rich caramelized sea scallops. Yep, we told you. This dish is so worth a few extra minutes of stirring.
2 Sizzlefish Sea Scallop Packets
4 oz Baby Portobello Mushrooms, chopped small
3 TBSP Olive Oil, divided
1 Shallot, finely chopped
1 Garlic Clove, minced
3 cups Warm Vegetable Broth
1 cups Arborio rice
1/4 cup Freshly grated Parmesan cheese
Kosher Salt, to taste
Freshly Cracked Black Pepper, to taste
Baby Arugula or Chopped Fresh Parsley, for garnish
Place the vegetable broth in a small pot over medium high heat. Keep warm while you prepare the rice.
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped mushrooms to the heated oil. Cook, stirring frequently, until they begin to brown slightly. This will take about 3-4 minutes. Once cooked, remove the mushrooms from the pan and set aside.
Next, return the pan to the heat and add 1 tablespoon of olive oil. Heat over medium heat. Add shallots and garlic, cooking until shallots are softened, about 2 to 3 minutes. Add the arborio rice to the shallot mixture and cook, stirring frequently until the rice is opaque on the edges, about 2 minutes.
To cook the rice, slowly add the warm vegetable broth, ½ cup at a time. Wait until the broth has been completely absorbed before adding another ½ cup. Continue this process until the rice is cooked through. You may not need the full amount of liquid, so taste test the rice for doneness after 10 minutes of cooking.
Once cooked, stir the cooked mushrooms and parmesan cheese into the cooked rice. Season with salt and pepper to taste.
Dry the sea scallops well with a paper towel.
In a large skillet, heat the remaining 1 tablespoon of olive oil on high heat. Once heated, add the scallops and cook for approximately 3 minutes, or until they are golden brown on one side and release easily from the pan. Flip the scallops and cook for an additional 2 to 3 minutes or until golden brown and cooked through. Season with salt and pepper to taste.
To plate, place the mushroom risotto on a plate, place scallops over risotto and garnish with baby arugula or chopped fresh parsley.