Pan Seared Scallops With Mushroom Risotto Video Recipes

RISOTTO WITH WILD MUSHROOMS AND SCALLOPS

Risotto with Wild Mushrooms and Scallops image

Provided by Tyler Florence

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Extra-virgin olive oil
1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded
Salt and freshly ground black pepper
1 onion, minced
2 garlic cloves, minced
1 pound assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed
Leaves from handful fresh thyme sprigs
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
2 cups Arborio rice
1/2 cup dry white wine, such as Pinot Grigio
8 cups canned chicken stock, heated
2 tablespoons butter
1/2 cup freshly grated Parmigiano-Reggiano
Fresh flat-leaf parsley, for garnish

Steps:

Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.

SKILLET SEA SCALLOPS

Skillet Sea Scallops image

A fast but gourmet meal for dinner guests, these sea scallops are sure to impress!

Provided by Tanaquil

Categories Seafood Shellfish Scallops

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup dry bread crumbs
½ teaspoon salt
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
¼ cup dry white wine
2 tablespoons lemon juice
1 teaspoon minced fresh parsley
1 clove garlic, minced

Steps:

Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 20 g, Cholesterol 69.3 mg, Fat 19.5 g, Fiber 0.8 g, Protein 18 g, SaturatedFat 6.6 g, Sodium 842.3 mg, Sugar 1.2 g

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