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Seared Scallops Over Creamy Mushroom Arborio Risotto

A quick yet elegant dish featuring buttery scallops and creamy mushroom risotto that can impress any guest without stealing your evening.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Scallops
  • 1 pound large sea scallops, rinsed and patted dry About 12–16 scallops
  • Salt Salt To taste
  • Freshly ground black pepper Freshly ground black pepper To taste
  • 2 tbsp olive oil, divided For searing
  • 3 tbsp unsalted butter, divided For searing and risotto
For the Risotto
  • 1 small shallot, finely chopped For flavor
  • 2 cloves garlic, minced For flavor
  • 8 ounces mixed mushrooms (cremini, shiitake, or baby bella), sliced For earthy flavor
  • 1 cup Arborio rice The main base of the risotto
  • 1/2 cup dry white wine Optional, adds depth of flavor
  • 4 cups low-sodium chicken or vegetable stock, warmed Vital for cooking the risotto
  • 1/2 cup grated Parmesan cheese For creaminess
  • 2 tsp fresh thyme leaves Or 1 tsp dried
  • 1 tbsp chopped fresh parsley For garnish
  • Zest of 1 lemon and a squeeze of lemon juice. Brightens the dish

Method
 

Preparation
  1. Pat the scallops completely dry with paper towels and season lightly with salt and pepper on both sides. Let them sit while you start the risotto.
  2. Place the stock in a small saucepan over low heat to keep it just simmering.
  3. In a medium skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add mushrooms and a pinch of salt, sauté until golden (about 6–8 minutes). Stir in half the thyme and remove mushrooms to a bowl — set aside.
  4. In the same skillet, add the remaining 1 tbsp olive oil and sauté the shallot over medium heat until translucent (about 2 minutes). Add garlic and sauté for 30 seconds more. Add Arborio rice and toast for 1–2 minutes.
Cooking
  1. Pour in the white wine and cook, stirring, until mostly absorbed. If not using wine, skip this step.
  2. Add warm stock, one ladle at a time, stirring frequently. Wait until most liquid is absorbed before adding the next ladle. Continue for 18–22 minutes until rice is al dente and creamy.
  3. When the rice reaches the right texture, stir in the sautéed mushrooms, remaining butter, Parmesan, lemon zest, and lemon juice. Season with salt and pepper, then cover to stay warm.
  4. In a heavy skillet over high heat, add 2 tbsp butter and a drizzle of oil. When the butter is foaming, add scallops in a single layer. Sear for 1.5–2 minutes until golden, then flip and sear another 1–2 minutes until opaque. Remove from pan and let rest.
Plating
  1. Spoon creamy mushroom Arborio risotto onto warm plates, nestle scallops on top, sprinkle with parsley and lemon zest, and serve immediately.

Notes

Use large sea scallops for maximum sear and tenderness. Keep stock warm and stir often but not obsessively. Make it gluten-free by ensuring stock and wine are GF. For a deeper mushroom flavor, add mushroom-soaked water to the stock.