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Seared Scallops with Mushroom Risotto

Seared Scallops with Mushroom Risotto

[[ recipeID=recipe-9l1ch7bct, title=Seared Scallops with Mushroom Risotto ]]

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Jumbo Naked Sea Scallops

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Seared Scallops with Mushroom Risotto

Your next date night meal is here! Perfectly Seared Scallops paired with a delicious Mushroom Risotto.

Servings: 2

Keywords: Scallops, Risotto

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins




  • 2 Tbsp. Butter
  • 1 Shallot, minced
  • 3 cloves Fresh garlic, minced
  • 1 tsp each Fresh thyme, oregano, & sage, chopped
  • 1 tsp Fresh parsley, chopped
  • to taste Salt and pepper
  • ¼ cup White wine
  • 1 cup Arborio rice
  • 1 lb Mushrooms (whichever you like!), chopped
  • 4 cups Vegetable stock
  • Fresh parsley (for garnish)


Seared Scallops

  1. Pat Scallops dry of any excess moisture. Season with salt and pepper.
  2. Heat a non-stick skillet over medium heat. Add vegetable oil and allow to get hot (shimmering but not smoking).
  3. Add scallops to pan, spaced out evenly. Avoid overcrowding your pan and do not move around pan. Sear for 3-4 minutes per side. Remove from pan and reserve warm.

Mushroom Risotto

  1. Keep that large skillet over the medium heat and add the butter. Then add shallot & garlic and sauté until soft and translucent, but not browned.
  2. Add the wine and stir as the wine reduces (about 5 minutes) scraping the bits of flavor from the bottom of pan.
  3. Add herbs and salt & pepper.
  4. Turn the heat to medium-low and add the rice. Then stir in mushrooms.
  5. Add the vegetable stock about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed until you add another 1/2 cup.
  6. Repeat the process above until all the stock has been added, stirring constantly throughout.
  7. Finish with fresh parsley, sage, & seared scallops.
  8. Enjoy!