Seared Scallops & Mushroom Risotto with Chocolate-Pistachio Truffles
Valentine's Day

Seared Scallops & Mushroom Risotto

with Chocolate-Pistachio Truffles

55 MIN
+$8.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Rich flavors abound in this decadent dish thanks to our mushroom and truffle risotto topped with delicate seared scallops, followed by homemade chocolate truffles covered with pistachios for a pleasantly sweet finish. It’s perfect for a fancy night in with the ones you love!
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  • Nutrition
    PER SERVING
  • Calories
    1030 Cals (est.)
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fresh
ingredients
Seared Scallops & Mushroom Risotto with Chocolate-Pistachio Truffles
Title
  • 10 oz Sustainably Sourced Sea Scallops
  • 1 cup Carnaroli Rice
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 1 oz Salted Butter
  • 3 oz Baby Spinach
  • 1 Shallot
  • 4 oz Mushrooms
  • 1 bunch Chives
  • 1 Tbsp Verjus Blanc
  • ¼ cup Semi-Sweet Chocolate Chips
  • ¼ cup Cream
  • 2 Tbsps Roasted Pistachios
  • 2½ Tbsps Vegetable Demi-Glace
  • ⅓ cup Crispy Onions
  • 2 cloves Garlic
  • 2 Tbsps Crème Fraîche
time-saving
tips & techniques
Make the chocolate truffles
1 Make the chocolate truffles

Place the chocolate in a medium heatproof bowl. In a small pot, heat 3 tablespoons of the cream (you will have extra) on medium-high until it begins to simmer. Transfer to the bowl of chocolate; add a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Cover and freeze about 30 minutes, or until set. Meanwhile, finely chop the pistachios; place in a small bowl. Working quickly, scoop about 1 tablespoon of the chilled chocolate mixture into your hands; roll into a ball. Transfer to the bowl of chopped pistachios and toss to evenly coat. Transfer to a plate. Repeat with the remaining chocolate and pistachios to yield 4 truffles. Refrigerate until ready to serve.

Prepare the ingredients
2 Prepare the ingredients

While the chocolate sets, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel and small dice the shallot. Thinly slice the chives.

Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Start the risotto
4 Start the risotto

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

Finish the risotto
5 Finish the risotto

To the pot, add the demi-glace (carefully, as the liquid may splatter) and 3 ½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the crème fraîche, butter, verjus, cooked vegetables, and as much of the truffle zest as you’d like. Stir until thoroughly combined and the butter is melted. Taste, then season with salt and pepper if desired.

Cook the scallops & serve your dish
6 Cook the scallops & serve your dish

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the finished risotto topped with the cooked scallops. Garnish with the crispy onions and sliced chives. Serve the chocolate truffles for dessert. Enjoy!

Tips from Home Chefs

Make the chocolate truffles
1 Make the chocolate truffles

Place the chocolate in a medium heatproof bowl. In a small pot, heat 3 tablespoons of the cream (you will have extra) on medium-high until it begins to simmer. Transfer to the bowl of chocolate; add a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Cover and freeze about 30 minutes, or until set. Meanwhile, finely chop the pistachios; place in a small bowl. Working quickly, scoop about 1 tablespoon of the chilled chocolate mixture into your hands; roll into a ball. Transfer to the bowl of chopped pistachios and toss to evenly coat. Transfer to a plate. Repeat with the remaining chocolate and pistachios to yield 4 truffles. Refrigerate until ready to serve.

2 Prepare the ingredients

While the chocolate sets, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel and small dice the shallot. Thinly slice the chives.

Prepare the ingredients
Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Start the risotto

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

Start the risotto
Finish the risotto
5 Finish the risotto

To the pot, add the demi-glace (carefully, as the liquid may splatter) and 3 ½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the crème fraîche, butter, verjus, cooked vegetables, and as much of the truffle zest as you’d like. Stir until thoroughly combined and the butter is melted. Taste, then season with salt and pepper if desired.

6 Cook the scallops & serve your dish

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the finished risotto topped with the cooked scallops. Garnish with the crispy onions and sliced chives. Serve the chocolate truffles for dessert. Enjoy!

Cook the scallops & serve your dish
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