Pan-Seared Scallops with Mushroom Risotto

Ingredients:

• 1 pound of fresh sea scallops
• 1 tablespoon of olive oil
• Salt and pepper, to taste
• 1 cup of Arborio rice
• 1 cup of sliced mushrooms (you can use your favorite variety)
• 3 cups of warm chicken or vegetable broth
• 1/2 cup of dry white wine (such as Chardonnay or Pinot Grigio)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of unsalted butter
• Fresh parsley, for garnish
• Lemon wedges, for serving

Directions:

1. Prepare the Scallops: Begin by patting the scallops dry with paper towels to remove any excess moisture. This step is crucial for achieving a nice sear. Season both sides of the scallops with salt and pepper to taste.
2. Sear the Scallops: Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, carefully add the scallops in a single layer, making sure not to overcrowd the pan. Sear the scallops for about 1-2 minutes on each side, or until they are golden brown and have a slightly translucent center. Transfer the seared scallops to a plate and set aside.
3. Prepare the Risotto: In the same skillet used for searing the scallops, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 2-3 minutes. Add the sliced mushrooms to the skillet and cook until they start to release their juices and become tender.
4. Cook the Arborio Rice: Stir in the Arborio rice, allowing it to toast slightly in the skillet for about 1 minute. Pour in the white wine and stir continuously until the wine has been absorbed by the rice.
5. Add the Broth: Begin adding the warm chicken or vegetable broth to the skillet, one ladleful at a time, stirring constantly. Allow each addition of broth to be absorbed by the rice before adding more. This gradual process helps release the starch from the rice, resulting in a creamy texture. Continue cooking and stirring the risotto until the rice is tender yet slightly firm to the bite, known as “al dente”.
6. Finish the Risotto: Once the risotto reaches the desired consistency, remove the skillet from the heat. Stir in the grated Parmesan cheese and unsalted butter until they are fully incorporated and the risotto becomes creamy. Season with additional salt and pepper to taste, if needed.
7. Serve: To serve, divide the creamy mushroom risotto among serving plates. Top each serving with the pan-seared scallops, arranging them attractively over the risotto. Garnish with fresh parsley for a pop of color and flavor. Serve immediately with lemon wedges on the side, allowing diners to squeeze fresh lemon juice over their scallops and risotto as desired.

This dish is perfect for a special dinner at home or when you want to impress guests with a restaurant-quality meal. Enjoy the rich and creamy risotto paired with perfectly seared scallops for a delightful culinary experience.