Easy Seared Scallops with Mushroom Risotto
Indulge in the elegance of Easy Seared Scallops with Mushroom Risotto, a dish that effortlessly combines gourmet flair with comforting flavors. This quick and satisfying recipe features tender scallops paired with creamy mushroom risotto, making it perfect for both busy weeknights and special gatherings.
- 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
- 12–14 small mushrooms (shiitake, white, or cremini)
- 1 large shallot
- 3–4 garlic cloves
- 1 cup arborio rice
- 1 cup dry white grape juice
- 4 cups vegetable stock
- 16–20 large scallops
- High smoke point cooking oil
- Fresh herbs (dill and parsley)
Instructions
- Melt half the butter in a large pan over medium heat. Sauté chopped shallots until translucent.
- Add minced garlic and sliced mushrooms; cook until tender.
- Stir in arborio rice and toast for about two minutes. Pour in dry white grape juice and simmer until absorbed.
- Gradually add vegetable stock one ladle at a time, stirring regularly until rice is al dente (about 20-25 minutes).
- Stir in optional parmesan cheese and season with salt. Keep warm.
- In another pan over high heat, add oil and remaining butter. Sear seasoned scallops for about two minutes on each side until golden brown.
- Deglaze the pan with grape juice, adding capers, lemon zest, lemon juice, dill, and parsley to create the sauce.
- Serve risotto topped with scallops drizzled with sauce.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg