Description
A creamy and dreamy dish combining velvety scallops, sweet and tangy mushroom risotto, and creamy toppings. Perfect for casual gatherings, elegant parties, or a comforting treat.
Ingredients
Scale
- 1 lb scallops
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 1 ½ cups Arborio rice
- 4 cups vegetable broth
- ½ cup white wine
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 cup sliced mushrooms
- ½ cup diced onion
- 2 cloves garlic, minced
- ½ tsp salt (for risotto)
- ¼ tsp black pepper (for risotto)
- ¼ cup chopped fresh parsley (for topping)
- ¼ cup grated Parmesan cheese (for topping)
- Fresh parsley leaves (optional, for garnish)
- Lemon wedges (optional, for garnish)
Instructions
- Pat scallops dry and season with salt, black pepper, and lemon juice.
- Heat skillet over medium-high heat; add olive oil and sear scallops 2-3 minutes per side until golden brown and cooked through. Set aside.
- In same skillet, melt butter over medium heat; add diced onion and minced garlic, cook until softened.
- Stir in Arborio rice and cook 1-2 minutes.
- Gradually add vegetable broth and white wine, stirring constantly until liquid is absorbed and rice is creamy.
- Stir in sliced mushrooms, grated Parmesan cheese, salt, and black pepper.
- Serve risotto topped with seared scallops.
- Garnish with chopped fresh parsley, grated Parmesan cheese, fresh parsley leaves, and lemon wedges if desired.
- Serve immediately and enjoy!
Notes
Ensure scallops are well-seared for best texture and flavor. Be patient during searing and risotto cooking for optimal creaminess. Serve on elegant plates for impressive presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg