Our fav standby, Seared Scallops w Mushroom Risotto

This one goes waaay back for us (almost 3 years), back when she was still dumbfounded that I actually knew how to cook. (To all you single guys this is a key skill) The crazy part is I was never a big fan of scallops, but like any guy in a new relationship when she said she like them 30 mins latter we were at whole foods where I showed her the "best scallops in town" (like only i knew whole foods had great seafood). I knew how to make risotto and i had seen people sear scallops on TV so i figured F it, I'll give it a go...


Seared Scallops w Mushroom Risotto

1lbs Sea Scallops
2 Tbls Olive Oil
1 small sweet onion, finely chopped
3 gloves of garlic, minced
2 8oz packaged of Baby Bella Mushrooms (Cremini)
1 C Arborio Rice
1/4 C White Wine
1/2 Bunch of Asparagus, chopped
1 Quart Chicken Stock
1/2 Romano Cheese, Grated
2 Tsp Black Truffle Oil

This one can be a little tricky because you have to do two things at once (sear scallops while stirring risiotto) Its really important to have all the prep work done BEFORE you start cooking.

In a medium stock pan heat the chicken stock over med heat.

Heat a large skillet over med-high heat. Add Olive Oil and onions. Cook down until the onions are translucent.



Add the Garlic



Cook for 2 min until garlic is fragrant then add the mushrooms.



Cook down the mushrooms for about 5 mins or until they are brown and soft. Add the rice, toss and cook for 1 min. Add the white wine and simmer for 2 mins.



Add the asparagus, season with salt and pepper. Add two ladle fulls of chicken stock and stir with a wooden spoon until the stock is absorbed. Repeat this process until all the stock is gone or the rice is to your likeing.

When the rice is about 10 mins out (1/2 the stock is gone) Heat another skillet to med-high heat. Pat the scallops dry (important for searing)and season with salt and pepper. Add 1 Tbls of Olive oil to the skillet. When the oil shimmers place the scallops in the skillet (work in batches if you have to) Sear for 2-3 mins each side.



When the risotto is done remove it from the heat and fold in the romano cheese. Taste and add salt and pepper as needed. Plate a bed of rice in a bowl then top with a few scallops. Drizzle with the black truffle oil.

Enjoy!