Easy Seared Scallops with Mushroom Risotto
If you’re searching for a comforting yet elegant dish, Easy Seared Scallops with Mushroom Risotto is the perfect choice. This delightful recipe combines the buttery richness of perfectly seared scallops with creamy, earthy mushroom risotto for a meal that feels like a warm embrace. Ideal for both busy weeknights and special family occasions, this dish will have everyone craving seconds. With simple ingredients and straightforward preparation, you don’t need to be a gourmet chef to impress your guests or savor a delicious dinner at home.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: Seafood
Ingredients
Scale
- 1/4 cup salted butter
- 12 to 14 small mushrooms (sliced)
- 1 large shallot (finely chopped)
- 3 to 4 garlic cloves (minced)
- 1 cup arborio rice
- 1 cup dry white grape juice
- 4 cups vegetable stock
- 16 to 20 large scallops
- High smoke point cooking oil (e.g., avocado)
- Fresh dill and parsley (for garnish)
Instructions
- Prepare the mushroom risotto by melting half the butter in a large pot over medium heat. Sauté shallots until translucent, then add garlic and mushrooms until softened. Stir in arborio rice to coat with butter.
- Pour in dry white grape juice, allowing it to simmer while stirring. Gradually add vegetable stock, one ladle at a time, stirring frequently until the rice is creamy.
- In a separate skillet over high heat, sear seasoned scallops in hot oil for about 2-3 minutes on each side until golden brown.
- For the sauce, melt the remaining butter in another pan and add rinsed capers, grape juice, lemon zest, and lemon juice; heat through.
- Serve risotto topped with scallops and drizzle with sauce; garnish with fresh herbs.
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg