Easy Seared Scallops with Mushroom Risotto

If you’re looking for a dish that feels both cozy and elegant, then you’ve stumbled upon a treasure: Easy Seared Scallops with Mushroom Risotto. This recipe has been a favorite of mine for years, and it’s perfect for everything from busy weeknights to special family gatherings. The combination of tender scallops and creamy risotto is simply irresistible, making it a go-to when I want to impress without spending hours in the kitchen.

What I love most about this recipe is how it effortlessly blends comfort and sophistication. You can whip it up on a Thursday evening or serve it at your next dinner party. Trust me, once you try it, you’ll be adding this dish to your regular rotation!

Why You’ll Love This Recipe

• Quick and Easy: With just 15 minutes of prep time, this meal comes together in no time! Perfect for those nights when you’re short on time.
• Delicious Flavor: The combination of garlic, mushrooms, and scallops creates a rich flavor that will have everyone asking for seconds.
• Family-Friendly: Even the pickiest eaters will enjoy this dish. It’s creamy, savory, and full of comforting goodness.
• Make-Ahead Convenience: You can prepare the mushroom risotto in advance and simply reheat before serving with the scallops.
• Impressive Presentation: Seared scallops add that touch of elegance that makes any meal feel special.

Ingredients You’ll Need

Gathering these simple, wholesome ingredients is part of the fun! They come together beautifully to create a dish that’s not only tasty but also nourishing.

For the Risotto:

• 1/4 cup salted butter, split
• 12 to 14 small mushrooms (sliced, e.g., shiitake, white, or cremini)
• Salt to taste
• 1 large shallot, finely chopped
• 3 to 4 garlic cloves, minced
• 1 cup arborio rice
• 1 cup dry white grape juice (like pinot grigio)
• 4 cups vegetable stock
• 1 cup grated parmesan cheese (optional)

For the Scallops:

• 16 to 20 large scallops
• Salt to taste
• High smoke point cooking oil (e.g., avocado)
• 2 tablespoons salted butter
• 2 to 3 tablespoons capers, rinsed
• 1/4 cup white grape juice
• Zest from 1 to 2 lemons
• Juice from 1 lemon
• 2 tablespoons freshly chopped dill
• 1 tablespoon freshly chopped parsley

Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

One of the best things about this recipe is its flexibility! Feel free to mix things up based on what you have on hand or what you’re in the mood for.

• Swap the protein: If scallops aren’t your thing or you want a change, try shrimp or even chicken breast for an equally delicious result.
• Add more veggies: Toss in some spinach or peas during the last few minutes of cooking for added color and nutrition.
• Change the grains: Substitute arborio rice with quinoa or farro if you’re looking for a different texture or flavor profile.
• Play with herbs: Fresh thyme or basil can add an exciting twist to the dish—feel free to experiment!

How to Make Easy Seared Scallops with Mushroom Risotto

Step 1: Prepare the Risotto

Start by melting half of your salted butter in a large pot over medium heat. Add in your chopped shallot and sauté until it’s translucent—this usually takes about 3-5 minutes. Then toss in your minced garlic and sliced mushrooms. Sauté them until they’re soft; this step adds a wonderful depth of flavor to your risotto.

Step 2: Cook the Rice

Stir in the arborio rice and cook for another minute until it’s well-coated with butter. Then pour in your dry white grape juice. Let it simmer gently until most of the liquid has absorbed. This step is crucial as it helps release starches from the rice, creating that creamy texture we love in risotto.

Step 3: Add Liquid Gradually

Now it’s time to add your vegetable stock! Pour in one cup at a time, stirring frequently until each addition is absorbed before adding more. This process usually takes around 20-25 minutes. It’s important because continuous stirring helps achieve that signature creaminess!

Step 4: Finish with Cheese & Seasoning

Once your risotto has reached a creamy consistency and is al dente (you may not use all of the stock), stir in any optional parmesan cheese along with salt to taste. Remove from heat and keep warm while you prepare those gorgeous scallops!

Step 5: Sear the Scallops

In a separate pan over high heat, add some high smoke point cooking oil along with two tablespoons of salted butter. Once hot, season your scallops lightly with salt before placing them in the pan—don’t overcrowd them! Sear each side for about 2-3 minutes until golden brown and cooked through.

Step 6: Add Finishing Touches

Remove scallops from heat and deglaze the pan with white grape juice while scraping up any flavorful bits stuck on the bottom. Stir in capers, lemon zest, lemon juice, dill, and parsley into this mixture—this will brighten up your scallops beautifully!

Step 7: Serve it Up!

Plate servings of mushroom risotto topped with seared scallops. Drizzle any remaining sauce over them for an extra punch of flavor. Enjoy every bite—you deserve it!

Pro Tips for Making Easy Seared Scallops with Mushroom Risotto

Cooking this delightful dish can be a breeze with the right tips!

• Choose fresh scallops: Fresh, dry scallops will give you the best sear and flavor. Steer clear of wet scallops, as they are treated with preservatives that can prevent proper browning.
• Pat the scallops dry: Before cooking, make sure to pat your scallops really well with paper towels. This step is crucial because moisture can hinder that beautiful golden crust you’re aiming for when searing.
• Use a hot pan: Preheat your skillet before adding oil. A hot pan ensures that the scallops sear quickly, sealing in their natural juices and enhancing their flavor.
• Don’t overcrowd the pan: If you add too many scallops at once, they can steam rather than sear. Cook them in batches if necessary to achieve that perfect caramelization.
• Stir the risotto consistently: While making the mushroom risotto, stirring frequently helps release the starch from the arborio rice, creating that creamy texture we all love. Just keep moving it around for best results!

How to Serve Easy Seared Scallops with Mushroom Risotto

Presentation can elevate your dining experience from ordinary to extraordinary! Here are some ideas on how to serve this delicious meal.

Garnishes

• Chopped herbs: A sprinkle of freshly chopped dill or parsley adds a pop of color and freshness.
• Lemon zest: Grating some lemon zest on top brings brightness to the dish and enhances its flavors.
• Microgreens: For an elegant touch, consider adding a few microgreens on top – they not only look beautiful but also offer a mild flavor contrast.

Side Dishes

• Steamed asparagus: Tender asparagus drizzled with olive oil and lemon juice makes a crunchy, fresh side that complements the richness of the risotto.
• Mixed greens salad: A refreshing salad made with mixed greens, cherry tomatoes, and a light vinaigrette adds a crisp element to balance out the creaminess of your main dish.
• Roasted Brussels sprouts: These caramelized bites provide a lovely depth of flavor and texture alongside your scallops and risotto.
• Garlic bread: Crunchy garlic bread is always a hit! It’s perfect for sopping up any leftover risotto or sauce on your plate.

With these serving suggestions and pro tips in hand, you’re all set to impress your family or guests with an incredible dinner that’s sure to delight! Enjoy every bite of your Easy Seared Scallops with Mushroom Risotto!

Make Ahead and Storage

This Easy Seared Scallops with Mushroom Risotto recipe is perfect for meal prep, allowing you to enjoy a delicious dinner without the fuss every night of the week. Here’s how you can store, freeze, and reheat your delicious dish.

Storing Leftovers

• Allow the scallops and risotto to cool completely before storing.
• Place them in an airtight container.
• Store in the refrigerator for up to 3 days.

Freezing

• It’s best to freeze the risotto separately from the scallops to maintain texture.
• Freeze risotto in an airtight container for up to 1 month.
• Scallops can be frozen as well; ensure they are tightly wrapped in plastic wrap and then placed in a freezer-safe bag.

Reheating

• For risotto, add a splash of vegetable stock or water before reheating on the stove over low heat until warmed through.
• Reheat scallops gently in a skillet over medium-low heat for about 2-3 minutes per side or until heated through. Avoid overcooking.

FAQs

Here are some common questions about this delightful recipe.

Can I make Easy Seared Scallops with Mushroom Risotto without cheese?

Absolutely! You can leave out the parmesan cheese or substitute it with a dairy-free alternative if desired. The dish will still be rich and flavorful.

How long does it take to prepare Easy Seared Scallops with Mushroom Risotto?

The total time for this recipe is about 55 minutes, including 15 minutes of prep and 40 minutes of cooking. It’s a relatively quick dinner option!

What type of mushrooms work best in this recipe?

You can use shiitake, white, or cremini mushrooms for a deliciously earthy flavor. Feel free to mix and match based on your preference!

Can I use other types of seafood instead of scallops?

Certainly! This risotto pairs wonderfully with shrimp or seared fish fillets if you’re looking to switch things up.

Final Thoughts

I truly hope you enjoy making this Easy Seared Scallops with Mushroom Risotto as much as I do! It’s not just a meal; it’s an experience that brings warmth and comfort to any table. Whether it’s for a special occasion or a cozy weeknight dinner, this dish is sure to impress. So go ahead, gather your ingredients, and savor every bite—happy cooking!