Seared Scallops with Mushroom Risotto

Instructions

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

4. 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.
5. Add the wine and stir as the wine reduces (about 5 minutes) scraping the bits of flavor from the bottom of pan.
6. Add herbs and salt & pepper.
7. Turn the heat to medium-low and add the rice. Then stir in mushrooms.
8. 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.
9. Repeat the process above until all the stock has been added, stirring constantly throughout.
10. Finish with fresh parsley, sage, & seared scallops.
11. Enjoy!