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Easy Seared Scallops with Mushroom Risotto

Easy Seared Scallops with Mushroom Risotto
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Indulge in the delightful flavors of Easy Seared Scallops with Mushroom Risotto, a dish that combines tender scallops with creamy risotto for a comforting yet elegant meal. This recipe is perfect for busy weeknights or special gatherings, bringing together wholesome ingredients to create a memorable dining experience. The rich umami of mushrooms paired with aromatic garlic and fresh herbs elevates this dish while remaining simple to prepare. Impress your family and friends with this gourmet meal that feels as good as it tastes!

Ingredients

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

Instructions

  1. Melt half of the butter in a large pot over medium heat. Sauté the chopped shallot until translucent.
  2. Stir in minced garlic and sliced mushrooms; cook until softened.
  3. Add arborio rice, stirring for two minutes to toast it slightly.
  4. Pour in grape juice, stirring continuously until absorbed.
  5. Gradually add vegetable stock, one cup at a time, stirring frequently until creamy.
  6. In a separate pan, heat oil over high heat and sear seasoned scallops until golden brown on each side (about 2–3 minutes).
  7. Combine cooked scallops with risotto mixture; add capers, white grape juice, lemon zest, dill, and parsley before serving.

Nutrition

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