Scallops over Truffled Mushroom Risotto
with a Brown Butter Herb Sauce
Scallops over Truffled Mushroom Risotto
Seared scallops crown creamy truffled mushroom risotto, finished with a nutty brown butter herb sauce for an elegant, restaurant-worthy dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 8 ounce Button Mushrooms
- 2 unit Chicken Stock Concentrate
- 1 clove Garlic
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- ¼ ounce Parsley
- 8 ounce Scallops
- 1 unit Shallot
- 5 teaspoon Truffle Oil
Additional Ingredients
- 3 tablespoon Butter
- Pepper
- Salt
- 4 teaspoon Vegetable Oil
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time50m
Calories850
Protein28g
Carbs88g
Fat46g
Tags:
Fiber SmartLow Sugar
⚠️Allergens:
🥛Milk🦐ShellfishSwaps and substitutions
For a shellfish-free option, swap the scallops for seared king oyster mushrooms, tofu, or mushrooms you already have on hand. To avoid dairy, use a plant-based butter and a savory vegan hard cheese or extra seasoning in place of the milk ingredients.
What to serve with it
Serve with a crisp green salad or simply steamed asparagus to balance the rich, earthy rice and keep the plate bright. A dry white wine or sparkling water with lemon also works well to cut through the buttery finish.
