Seared Scallops with Mushroom Risotto
What a great date night dinner! You can prep all but the scallops ahead. The risotto is so rich and delicious and beautifully pairs the caramelized scallops. Be sure to use a very hot skillet and don’t crowd the pan when you cook the scallops. See my recipe Herb Mushroom Risotto for details on the cooking technique for risotto. One requirement is a glass of wine in one hand and the wooden spoon in another.
Choose a nice cold Chardonnay or Pinot Noir to compliment your dinner. Don’t forget dessert! Chocolate is always a good choice.
Seared Scallops with Mushroom Risotto
The richness of the risotto perfectly pairs with the beautifully caramelized scallops! Couple with a balanced Chardonnay for date night.
Ingredients
- 1 lb sea scallops
- 1 tbsp vegetable oil
- 2 tbsp butter
- 2 tbsp shallot or sweet onion, chopped
- 1 tsp dried or fresh chopped thyme, oregano and sage
- 1 cup Arborio rice
- ¼ cup white wine
- 1 lb assorted chopped mushrooms, Cremini, white or shitake
- 4 cups vegetable or chicken stock I like to take some of the mushroom, celery, carrots, onion and herbs and make my own. Very rich and flavorful.
- salt and pepper to taste
Instructions
- Pat Scallops dry of any excess moisture. Season with salt and pepper. Heat a non-stick skillet over medium heat. Add vegetable oil and allow to get hot (shimmering but not smoking). Add scallops to pan, spaced out evenly. Avoid overcrowding your pan and do not move around pan. Sear for 3-4 minutes per side. Remove from pan and reserve warm.
- Keep that large skillet over the medium heat and add the butter. Then add shallot & garlic and sauté until soft and translucent, but not browned. Add the wine and stir as the wine reduces (about 5 minutes) scraping the bits of flavor from the bottom of pan.
- Add herbs and salt & pepper. Turn the heat to medium-low and add the rice. Then stir in mushrooms.
- Add the vegetable stock about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed until you add another 1/2 cup. Repeat the process above until all the stock has been added, stirring constantly throughout.
- Serve scallops over the risotto and a sprinkle of fresh herbs.
- Pair with a well balanced Chardonnay or Pinot Noir.