Scallops over Truffled Mushroom Risotto
with Herby Brown Butter
This recipe is all about delivering lush, decadent flavor and cozy vibes. It starts with scallops, pan-seared until they’re gloriously golden and tender. They’re perched on top of a warming mushroom risotto, which has some seriously luxurious overtones thanks to the addition of truffle zest. A drizzle of brown butter sauce ties everything together in nutty, toasty splendor—one bite, and you’ll be captivated.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Stock Concentrate
1 clove
Garlic
1 unit
Shallot
¾ cup
Arborio Rice
8 ounce
Button Mushrooms
¼ ounce
Parsley
1 unit
Lemon
8 ounce
Scallops
(Contains Shellfish)
3 tablespoon
Parmesan Cheese
(Contains Milk)
2 g
Truffle Seasoning
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
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 the next step). • Wash and dry produce. Peel and slice garlic as thinly as possible. Halve, peel, and mince shallot.
• Heat a drizzle of oil in a large pan over medium heat. Add garlic and shallot. Cook, stirring, until softened, 1 minute. • 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 mostly 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.
• While risotto cooks, trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). Pick parsley leaves from stems; roughly chop leaves. Zest and quarter lemon. • 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; transfer to a plate. Wipe out pan.
• While mushrooms cook, pat scallops* dry with paper towels and season generously all over with salt and pepper. • Once mushrooms are done, heat a large drizzle of oil in same pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate and cover. Wipe out pan.
• Melt 2 TBSP butter (3 TBSP for 4 servings) in same pan over medium heat. Cook, stirring, until 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, stir in mushrooms, Parmesan, 1 TBSP plain butter, a squeeze of lemon juice, a pinch of truffle seasoning, and lemon zest to taste.
• Season risotto with salt, pepper, and more lemon juice to taste. • Divide risotto between bowls; top with scallops. Drizzle with as much brown butter as you like and sprinkle with truffle seasoning to taste. Garnish with remaining parsley. Serve with any remaining lemon wedges on the side.
Scallops are fully cooked when internal temperature reaches 145º.
