Pan seared Scallops with Mushroom Risotto - 2/21/09
I am in the mood for scallops tonight! What can is served with Scallops? Risotto with mushrooms seems to be a good combination!
Scallops only need a few minutes per side to get nicely browned and has a nice crust on top. They’re done when they feel barely firm to the touch, and when you cut into one, it should be faintly opalescent. Don’t overcook them or they’ll be dry and rubbery
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This is an elegant dinner that only took me about 30 minutes or so to prepare. |
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Close look at the mushroom risotto and the pan seared scallops.
Preparation work..
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Chopped onion and garlic are sautéed until soft and fragrant. |
Adding rice and chopped parsley to the pan |
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Sautéing the rice until it has absorbed all the oil and the grain is turned opaque |
Adding a cup of hot chicken broth to the rice. |
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More broth is added until the rice has absorbed it all |
The rice absorbing more broth... |
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The process is repeated until all broth is used. |
I am adding shitake mushrooms to the rice. |
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Adding butter and parmesan cheese so the rice is creamy and rich tasting. |
Seasoning the scallops with salt, pepper, and paprika |
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Searing the scallops on a very hot pan just make sure to not crowd your pan if not the scallops will not be seared properly! |
Arranging the scallops and the mushrooms risotto on a plate.
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Filed as: Seafood, Pasta/Rice
