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Seared Scallops with Mushroom Risotto

Name: Seared Scallops with Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 Tbsp. Butter; 1 Shallot, minced; 3 cloves Fresh garlic, minced; 1 tsp each Fresh thyme, oregano, & sage, chopped; 1 tsp Fresh parsley, chopped; 0 to taste Salt and pepper; 0.25 cup White wine; 1 cup Arborio rice; 1 lb Mushrooms (whichever you like!), chopped; 4 cups Vegetable stock; 0 Fresh parsley (for garnish)

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

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Instructions

Ingredients

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)

Instructions

Seared Scallops

Pat Scallops dry of any excess moisture. Season with salt and pepper.
Heat a non-stick skillet over medium heat. Add vegetable oil and allow to get hot (shimmering but not smoking).
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

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.
Add the wine and stir as the wine reduces (about 5 minutes) scraping the bits of flavor from the bottom of pan.
Add herbs and salt & pepper.
Turn the heat to medium-low and add the rice. Then stir in mushrooms.
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.
Repeat the process above until all the stock has been added, stirring constantly throughout.
Finish with fresh parsley, sage, & seared scallops.
Enjoy!

Seared Scallops with Mushroom Risotto