Seared Scallops & Truffle Risotto with Mushrooms, Spinach & Crispy Onions
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Seared Scallops & Truffle Risotto

with Mushrooms, Spinach & Crispy Onions

45 MIN
+$11.99/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 and crispy onions.

TECHNIQUE TO HIGHLIGHT
To give these tender sea scallops a crisp, golden brown exterior, be sure to thoroughly pat them dry before searing, as excess moisture will prevent that delicious browning.
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Seared Scallops & Truffle Risotto with Mushrooms, Spinach & Crispy Onions
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
  • 1 Shallot
  • 3 oz Baby Spinach
  • 1 bunch Chives
  • 4 oz Mushrooms
  • ⅓ cup Crispy Onions
  • 2½ Tbsps Vegetable Demi-Glace
  • 2 Tbsps Crème Fraîche
  • 2 cloves Garlic
  • 1 Tbsp Red Wine Vinegar
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

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
2 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle 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
3 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
4 Finish the risotto

To the pot, add the demi-glace (carefully, as the liquid may splatter) and 2 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, vinegar, 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
5 Cook the scallops & serve your dish

Meanwhile, 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 3 to 4 minutes, or until lightly browned. Flip and cook 30 seconds to 1 minute, 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. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

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.

2 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle 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.

Cook the vegetables
Start the risotto
3 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.

4 Finish the risotto

To the pot, add the demi-glace (carefully, as the liquid may splatter) and 2 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, vinegar, 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.

Finish the risotto
Cook the scallops & serve your dish
5 Cook the scallops & serve your dish

Meanwhile, 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 3 to 4 minutes, or until lightly browned. Flip and cook 30 seconds to 1 minute, 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. Enjoy!

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