Scallops Over Truffled Mushroom Risotto
with a Brown Butter Herb Sauce
Talk about a powerhouse: every element of this recipe goes above and beyond in fitting in as much lush, decadent flavor as can be contained on a plate. It starts with scallops, pan-seared until they’re gloriously golden and tender. They’re perched on top of a mushroom risotto, which has some seriously luxuriant overtones thanks to the addition of truffle oil. A drizzle of brown butter sauce ties everything together in nutty, rich splendor—one bite, and you’ll be captivated.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Stock Concentrate
2 clove
Garlic
1 unit
Shallot
¾ cup
Arborio Rice
8 ounce
Button Mushrooms
1 unit
Lemon
¼ ounce
Parsley
8 ounce
Scallops
(Contains Shellfish)
¼ cup
Parmesan Cheese
(Contains Milk)
5 teaspoon
Truffle Oil
Not included in your delivery
4 teaspoon
Vegetable Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring 4 cups water (7 cups for 4 servings) and stock concentrates to a boil in a medium pot. Once boiling, reduce to a low simmer (you’ll use the simmering stock in step 2). Meanwhile, wash and dry all produce. Slice garlic as thinly as possible. Halve, peel, and mince shallot.
Heat a drizzle of oil in a large pan over medium heat. Add shallot and garlic. Cook, stirring, until softened, 1-2 minutes. Add rice; stir until translucent, 1-2 minutes. Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock— adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
Meanwhile, trim and slice mushrooms into ¼-inch-thick pieces. Zest and quarter lemon (quarter both lemons for 4 servings). Pick parsley leaves from stems; roughly chop leaves. Heat a drizzle of oil in a second large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until browned and crisp, 6-8 minutes. Turn off heat; remove from pan and set aside. Wipe out pan.
Pat scallops dry with paper towels and season generously all over with salt and pepper. Heat a large drizzle of oil in pan used for mushrooms over mediumhigh heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; remove from pan and set aside, covered. Wipe out pan.
Melt 2 TBSP butter (4 TBSP for 4 servings) in same pan over medium heat. Cook, stirring, until butter is foamy and flecked with amber brown bits, 2-4 minutes. Stir in half the parsley and a squeeze of lemon juice. Immediately transfer to a small bowl. Once risotto is done cooking, stir in mushrooms, Parmesan, 1 TBSP butter, 1 TBSP truffle oil (2 TBSP for 4), a squeeze of lemon juice, and lemon zest to taste.
Season risotto with salt, pepper, and more lemon juice to taste. Divide between bowls and top with scallops. Drizzle with brown butter and remaining truffle oil to taste. Garnish with remaining parsley. Serve with any remaining lemon wedges on the side.
