There is nothing better than mushroom risotto topped with scallops. The risotto is so creamy and rich, perfectly paired with the lemon butter light scallops. Top this with parsley and you have the perfect dinner for a special occasion or any night for that matter!
6 cups chicken broth
2 tbsp olive oil divided
16 oz baby Bella mushrooms chopped in quarters
4 tbsp butter divided (or DF buttery spread)
Salt & pepper to taste
1 cup Arborio rice
1/4 cup dry white wine
2 shallots chopped
1/2 cup Parmesan (or use nutritional yeast for DF)
1 tbsp olive oil
6 fresh scallops
salt and pepper to taste
1/4 cup dry white wine
2 tbsp butter
juice of 1/2 lemon
1/2 tbsp minced garlic
Fresh parsley to top the dish
In a large pot, bring the 6 cups of broth to a boil. Once it begins to boil turn to low heat to keep warm.
Pour olive oil into a large deep dish pan and heat over medium heat and add mushrooms. Cook mushrooms until the liquid releases. Add in 1 tbsp of butter and a sprinkle of salt and pepper and cook until they are soft and beginning to brown. Remove to a plate along with any brown bits on the pan and set aside.
Heat the remaining 1 tbsp olive oil in the same pan and add in the rice. Roast for about 1 minute or until translucent (but don’t brown or burn them!)
Add in the white wine and shallots and cook until the wine is absorbed. Once the wine is absorbed, turn to high heat. Add about 2/3 cup of warm broth to the rice, and continuously stir until the broth is absorbed into the rice. You will know its absorbed when you pull your spatula or spoon through the rice and the rice stays in place. This will take roughly 2 minutes. Once it is absorbed repeat this process until you run out of broth or until the texture of the risotto is to your preference.
As you're cooking, taste test to make sure the rice is a texture and firmness you like. Once it reaches that, immediately remove from the heat. Mix in the remaining 3 tbsp butter, Parmesan, and cooked mushrooms. Taste and add more salt as needed.
Rinse the scallops with cold water and pat dry with a paper towel. Sprinkle with salt and pepper on both sides. In a new medium pan, heat the olive oil on high until sizzling. Add the scallops in an even layer.
Cook for about 1.5 minutes and flip. The scallops should be golden brown on the side before you flip them. Cook on the other side for 1- 1.5 minutes or until the scallops are no longer translucent. Remove from the pan. It is important to not overcook scallops as they are chewy if overcooked.
Lower the heat to medium and add in the white wine, butter, lemon and garlic. Cook for about 3 minutes or until the garlic becomes fragrant and the white wine reduces by one half.
Place the scallops back into the pan for 30 seconds or so to make sure they’re hot throughout.
Serve over the risotto and garnish with parsley. Serve hot and enjoy!