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Easy Seared Scallops with Mushroom Risotto

Easy Seared Scallops with Mushroom Risotto is a luxurious yet simple dish that elevates any occasion. Indulge in perfectly seared scallops paired with creamy, flavorful mushroom risotto, creating a delightful balance of textures and tastes. This recipe is ideal for impressing guests or enjoying a cozy evening at home. With just a few ingredients and straightforward steps, you can transform your dinner into a gourmet experience.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 pound fresh scallops
  • 1 cup Arborio rice
  • 4 cups low-sodium chicken broth (heated)
  • 1 cup sliced mushrooms (cremini or shiitake)
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil
  • ½ cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook until fragrant.
  2. Stir in sliced mushrooms and cook until golden brown.
  3. Add Arborio rice, stirring until each grain is coated and slightly toasted (about 2 minutes).
  4. Pour in hot chicken broth one cup at a time, stirring frequently until absorbed before adding more. Cook until rice is al dente (about 18-20 minutes).
  5. In another skillet over high heat, add olive oil and season scallops with salt and pepper. Sear each side for about 2 minutes until golden.
  6. Stir grated Parmesan into the risotto, then plate with scallops on top. Drizzle with olive oil or sprinkle with fresh herbs.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup risotto with 3 scallops (300g)
  • Calories: 520
  • Sugar: 2g
  • Sodium: 680mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 80mg

Keywords: For extra flavor, add seasonal vegetables like asparagus or spinach to the risotto. Ensure scallops are dry before cooking for a better sear. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.