Pan Seared Scallops with Creamy Mushroom Risotto

Step 1

Add 3 cups stock or broth to your stockpot along with 1 bay leaf, salt, and pepper. Set aside to heat

Step 2

Heat your rice pot with oil or butter, add in mushrooms and saute for three minutes, set aside

Step 3

To your rice pot, add in onions, saute for 1 minute or until translucent. Add in your chopped garlic and saute another minute

Step 4

Add in 1 cup of arborio rice and toast about 1 minute

Step 5

Slowly add in your hot stock one ladle at a time and continue to mix adding more liquid as needed. You want to add liquid in small increments allowing the liquid to cook out before you add more. Don't forget to continue to mix!

Step 6

To finish your rice, add in your sautéed mushrooms reserving 2 tbsp for your scallops. Mix in your parmesan cheese along with your butter. Season with salt and pepper. Enjoy!

Step 7

Once rice is almost complete, start working on your scallops. Pat your scallops dry and remove the side mussel from each of your scallops

Step 8

Get your saute pan hot with butter and oil, add in one bunch of thyme.

Step 9

Scoring your scallops is optional, it allows for even cooking and a nicer look, see video for instructions

Step 10

Continue to check on your rice as you are working on your scallops

Step 11

Season your scallops with salt and pepper and when your pan is hot, begin to saute them. Each side will take about 1-2 minutes, be sure your pan is hot for a nice sear, BUT NOT TOO HOT! Be careful

Step 12

Once you see a nice golden color on your scallop it is time to flip, flip all scallops, allow to cook for 1 - 2 minutes and remove them from the pan

Step 13

Add 2 tbsp of saute mushrooms to your saute pan along with some fresh thyme, deglaze your pan with 1/2 cup of stock or broth along with fresh lemon juice

Step 14

Add scallops back into your saute pan with 2 tbsp COLD butter. Be sure your butter is cold, mix together vigoursly to form an emulsification

Step 15

Adjust seasoning accordingly. Enjoy!