Easy Seared Scallops with Mushroom Risotto

If you ask me, seared scallops with mushroom risotto is one of those perfect dinner combinations.

This classic pairing brings together tender scallops with a rich, creamy rice dish that’s cooked slowly to perfection. The golden-brown scallops sitting on top of the risotto create a restaurant-worthy plate right at home.

The mushrooms add an earthy flavor that goes so well with the gentle sweetness of the scallops. And the way the risotto slowly releases its starch while you stir makes it wonderfully smooth and comforting.

It’s the kind of meal that feels special enough for date night but is actually simple enough to make any day of the week.

What Kind of Scallops Should I Use?

For this recipe, you’ll want to look for large sea scallops, also known as “diver” or “dry” scallops, rather than smaller bay scallops. When shopping, try to avoid “wet” scallops, which have been treated with phosphates – these won’t sear as well and often release excess water during cooking. The best scallops will have a slightly tan or pinkish color (rather than bright white) and should feel firm but not hard. If you’re buying fresh scallops, they should have a clean, sweet ocean smell – any strong fishy odor means they’re past their prime. You can also use frozen scallops in a pinch, just make sure to thaw them completely and pat them very dry before searing.

Options for Substitutions

While some ingredients in this recipe are essential, there’s room for flexibility with others. Here’s what you can swap:

• Arborio rice: This is one ingredient you shouldn’t substitute – it’s crucial for achieving that creamy risotto texture. Other rice types won’t release enough starch to create the signature consistency.
• Mushrooms: Feel free to mix and match any mushroom varieties you like or can find. Porcini, oyster, or baby bella mushrooms all work great. If using dried mushrooms, soak them in hot water first and use the soaking liquid as part of your stock.
• White wine: If you prefer not to use wine, replace it with additional stock plus 1 tablespoon of lemon juice to add some acidity. For the sauce, use chicken stock with a splash of lemon juice instead.
• Scallops: While fresh scallops are best, you can use thawed frozen ones – just make sure to pat them really dry before searing. If you can’t find scallops, this risotto also pairs well with shrimp.
• Shallots: No shallots? Use 1/4 cup finely diced sweet onion instead.
• Fresh herbs: If you don’t have fresh dill and parsley, use dried herbs (1 teaspoon dried dill, 1 teaspoon dried parsley), though fresh ones really do taste better here.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking scallops is not properly drying them before searing – pat them thoroughly with paper towels and let them come to room temperature, or you’ll end up with rubbery seafood that won’t develop that perfect golden crust. When it comes to risotto, rushing the process by adding too much stock at once will give you a gummy texture instead of that ideal creamy consistency – add the hot stock gradually, about 1/2 cup at a time, stirring until each addition is absorbed. Another common error is stirring the scallops too much in the pan – they need about 2-3 minutes of undisturbed contact with the hot surface to develop that beautiful caramelization, so resist the urge to move them around. For the best results, make sure your pan is screaming hot before adding the scallops, and don’t overcrowd them – leave enough space between each one so they sear rather than steam.

What to Serve With Scallops and Mushroom Risotto?

This rich and creamy dish pairs beautifully with simple, fresh sides that won’t overshadow the delicate flavors of the scallops and risotto. A light green vegetable like roasted asparagus or sautéed French green beans makes the perfect companion, adding a nice pop of color to your plate. For a fresh element, try serving a simple mixed green salad dressed with just olive oil and lemon juice – it’ll help cut through the richness of the risotto. If you’re serving wine (which I definitely recommend!), go for the same dry white wine you used in the recipe, like a crisp pinot grigio or sauvignon blanc.

Storage Instructions

Keep Fresh: The risotto on its own can be kept in an airtight container in the fridge for up to 3 days. As for the scallops, it’s best to enjoy them right away, but if you have leftovers, they’ll keep in the fridge for 1-2 days. Just know that reheated scallops won’t have quite the same texture as freshly seared ones.

Make Ahead: You can make the mushroom risotto ahead of time and reheat it when needed – just add a splash of stock or water when warming it up to bring back its creamy texture. However, I recommend cooking the scallops fresh just before serving for the best taste and texture.

Warm Up: To reheat the risotto, warm it gently on the stovetop over medium-low heat, stirring in a bit of warm stock or water until it reaches your desired consistency. If you need to reheat scallops, do it very briefly in a pan over medium heat just until warmed through to avoid overcooking.

Preparation Time	15-20 minutes
Cooking Time	40-55 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 60-70 g
• Fat: 80-90 g
• Carbohydrates: 100-110 g

Ingredients

• 1/4 cup salted butter, split
• 12 to 14 small mushrooms (sliced, e.g., shiitake, white, or cremini)
• Salt
• 1 large shallot, finely chopped
• 3 to 4 garlic cloves, minced
• 1 cup arborio rice
• 1 cup dry white wine (like pinot grigio)
• 4 cups vegetable stock
• 1 cup grated parmesan cheese (optional)
• 16 to 20 large scallops
• Salt
• High smoke point cooking oil (e.g., avocado)
• 2 tablespoons salted butter
• 2 to 3 tablespoons capers, rinsed
• 1/4 cup white wine
• Zest from 1 to 2 lemons
• Juice from 1 lemon
• 2 tablespoons freshly chopped dill
• 1 tablespoon freshly chopped parsley

Step 1: Prepare the Vegetable Broth and Sauté the Mushrooms

Start by pouring vegetable broth into a small saucepan and bringing it up to a simmer.

Then, preheat a large sauté pan over medium heat and add 2 tablespoons of salted butter.

Once the butter has melted, add the sliced mushrooms and sauté them for 7 to 8 minutes until they’re browned and softened.

Season the mushrooms with salt when they’re nearly done, then set them aside for later use.

Step 2: Cook the Shallot, Garlic, and Rice

In the same pan, keeping the heat on medium, add another 2 tablespoons of butter and the diced shallot.

Cook the shallot for a couple of minutes until it softens but doesn’t brown.

Add in the minced garlic and Arborio rice, cooking for a couple of minutes until the rice absorbs the butter.

This step helps to layer flavors into the risotto.

Step 3: Gradually Cook the Risotto

Add white wine to the pan and allow it to reduce completely.

Once reduced, begin adding the simmering vegetable broth, ¼ to 1/3 cup at a time.

Ensure that the broth is almost completely reduced before adding more, whisking constantly.

Repeat this slow addition and whisking process for about 22 to 25 minutes until the rice is cooked.

Return the sautéed mushrooms to the pan when the rice is nearly done and season the risotto with salt.

For extra creaminess, you may whisk in some grated Parmesan cheese at this point.

Keep the risotto covered and warm while you prepare the scallops.

Step 4: Prepare and Cook the Scallops

Place fresh jumbo scallops on a tray lined with paper towels to absorb any excess moisture.

Lightly press another paper towel on top to remove any remaining moisture.

Season the scallops lightly with salt.

Preheat a large frying pan over high heat, adding a generous amount of cooking oil if you’re using a stainless steel pan.

When the pan and oil are extra hot, arrange 7 to 9 scallops in a ring along the pan’s edge to ensure even cooking.

Avoid overcrowding.

Cook the scallops for 1 ½ to 2 minutes maximum per side, cooking until they caramelize.

After cooking, remove the scallops onto a tray lined with paper towels.

Repeat with any remaining scallops as necessary.

Note: Adjust cooking time depending on scallop size.

Step 5: Make the Lemon Butter Sauce

Either clean the scallop pan or use a new pan, heating it over medium-low heat.

Add the last 2 tablespoons of butter.

To the melted butter, add capers and cook for about a minute.

Then, incorporate the wine, lemon zest, and lemon juice, cooking for 2 to 3 minutes.

Add fresh herbs and remove the sauce from the heat.

Gently toss the cooked scallops in the lemon sauce to coat them without further cooking.

Step 6: Serve the Dish

Spoon the warm mushroom risotto onto a dinner plate and top with 3 to 5 scallops per serving.

Drizzle a tablespoon of lemon sauce over each serving.

Enjoy this dish immediately, as it is best when fresh.

Avoid reheating, as it can overcook the scallops, making them rubbery.

For a romantic dinner for two, consider making half a batch of mushroom risotto and using 10 jumbo scallops; the sauce quantity can remain the same for the best flavor.