Logo Print This Recipe

Seared Scallops with Truffle Flavors over Wild Mushroom Risotto

Posted by Peggy on February 10, 2014

Recipe: Wild Mushroom Risotto with Seared Scallops and Truffle Flavors

Ingredients

  • 1 teaspoon truffle salt,* plus extra for sprinkling over scallops
  • 1 tablespoon extra virgin olive oil*
  • 1/2 cup dried mushrooms, porcini preferred
  • 1/4 cup dry red or white wine
  • 3-4 cups low sodium chicken stock
  • 2 tablespoons unsalted butter, divided
  • 1 medium-sized shallot, finely chopped (apx. 1/4 cup)
  • 3/4 cup Arborio (risotto) rice
  • 1 teaspoon finely chopped fresh thyme, plus extra sprigs for garnish
  • 2 tablespoons grape seed oil
  • 6 large (sea) scallops

Instructions

  1. Stir truffle salt into olive oil. Reserve.
  2. Soak mushrooms in wine until softened, about 20 minutes. Remove from wine (reserving wine) and finely chop.
  3. In a medium-sized pan, heat stock until bubbly, then reduce to a low simmer.
  4. Melt 1 tablespoon butter in a heavy- bottomed pan and saute mushrooms, stirring, over medium-high heat one minute. Pour in reserved wine and cook until wine is almost evaporated, about 2 minutes. Remove mushrooms from the pan and reserve.
  5. In same pan, heat remaining butter over medium heat and stir in shallots. Cook, occasionally stirring, until fragrant and transparent, about 3 minutes. Stir rice into pan and toast, stirring, an additional 3 minutes.
  6. Stir in about 1/2 cup of hot stock to the rice. Cook, stirring over medium heat until stock is almost fully absorbed, about a minute. Add the remaining stock 1/2 cup at a time, stirring, and adding more broth only after the previous addition has been absorbed, about 18 minutes. When rice is almost cooked (at about 18 minutes), stir in reserved mushrooms and thyme and cook 3 additional minutes.
  7. The risotto is done when it is creamy and the grains are plump and tender with a slight bite. Remove from heat and stir in the truffle oil.
  8. As you are finishing your risotto, heat oil to medium high or high heat in large sauté pan. Gently pat scallops dry with paper towels. When oil is shimmering, sear the scallops until lightly browned on both sides and slightly translucent in the center. 2-3 minutes per side, depending on size of scallops (see above notes). Sprinkle additional truffle salt atop each scallop, if desired, but take care not to over-salt.
  9. Divide risotto between 2 plates and top each plate with 3 scallops.

*May substitute truffle salt and olive oil with a teaspoon or more of truffle oil.

Number of servings (yield): 2

Copyright © Peggy Lampman's dinnerFeed.