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Easy Seared Scallops with Mushroom Risotto

Easy Seared Scallops with Mushroom Risotto
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Experience the luxurious taste of Easy Seared Scallops with Mushroom Risotto, a dish that brings gourmet dining to your weeknight table. This recipe transforms simple ingredients into an elegant meal, featuring creamy risotto crowned with perfectly seared scallops. The combination of rich flavors and textures makes it ideal for cozy family dinners or impressing guests. Ready in under an hour, this dish is both quick and satisfying, ensuring you can enjoy a restaurant-quality experience without spending all evening in the kitchen.

Ingredients

Scale
  • 1/4 cup salted butter, split
  • 12 to 14 small mushrooms (sliced, e.g., shiitake, white, or cremini)
  • Salt
  • 1 large shallot, finely chopped
  • 3 to 4 garlic cloves, minced
  • 1 cup arborio rice
  • 1 cup white grape juice
  • 4 cups vegetable stock
  • 1 cup grated parmesan cheese (optional)
  • 16 to 20 large scallops
  • High smoke point cooking oil (e.g., avocado)
  • 2 tablespoons salted butter
  • 2 to 3 tablespoons capers, rinsed
  • Zest from 1 to 2 lemons
  • Juice from 1 lemon
  • 2 tablespoons freshly chopped dill
  • 1 tablespoon freshly chopped parsley

Instructions

  1. In a skillet, melt half the butter and sauté sliced mushrooms until golden brown. Remove from pan.
  2. In the same skillet, add remaining butter, shallots, and garlic; cook until fragrant.
  3. Stir in arborio rice to coat with butter; toast slightly.
  4. Gradually add grape juice followed by vegetable stock, stirring until absorbed.
  5. Once the risotto is creamy and al dente (20-25 minutes), stir in mushrooms and optional cheese.
  6. Heat oil in another skillet; season scallops with salt and sear for 2-3 minutes on each side until golden.
  7. Serve scallops over risotto, drizzled with caper sauce, lemon zest, juice, dill, and parsley.

Nutrition

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