FreshDirectSeared Scallops with Wild Mushroom Risotto
- Contains Shellfish
- Please note: FreshDirect's kitchen uses eggs, fish, milk, shellfish, soy, peanuts, tree nuts and wheat ingredients.
- Contains Milk
This recipe takes mushroom risotto to a whole new level with scallops, sautéed shallots and garlic, and chunks of earthy portobello and shiitake mushrooms. Parmesan cheese gives it a lip-smacking salty flavor.
2 out of 3
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Equipment You'll Need:
- Small saucepot
- Medium saucepot with lid
- Large sauté pan
From Your Pantry:
- Olive oil
- Black pepper
- Oaked-style Chardonnay or Pinot Noir from Chile or California
- Cream ale or stout
1. Prepare the Ingredients
Wash and dry the fresh produce. Pour the vegetable broth along with ¼ cup of water into a small pot and bring to a boil. Finely dice the shallots and garlic, set aside. Cut the portobello mushroom into ¼-inch slices. Remove ¼ of the thyme from the package. Remove the leaves from the stems and roughly chop (you will have extra). Once the broth is boiling, turn the heat to low to keep warm for Step 4.
Heat a medium pot over medium-high heat. Once hot, add 2 tablespoons of olive oil, and swirl to coat the pot. Add portobello and shiitake mushrooms. Stir and cook the mushrooms until golden brown, about 5 minutes. Remove the mushrooms and set aside for Step 4. 3. Start the Risotto
In the same pot you cooked the mushrooms, bring the heat back to medium and add the butter and 1 teaspoon of olive oil. Once the butter has melted, add the shallots and garlic and cook until translucent, but not brown. Add the rice, stirring to coat with oil, and cook until the rice has taken on a pale, golden color, about 2 minutes. Next, pour in the lemon/wine blend, stirring often, until completely absorbed. 4. Stir, Stir, Stir!
Ladle half of the warm broth into the rice, stirring constantly, until completely absorbed. The rice should maintain a nice steady simmer. Once the liquid is absorbed, repeat the process with remaining broth until rice is creamy and al dente, approximately 15 minutes. The risotto should have enough liquid to look moist and loose. Remove pan from heat and stir in the mushrooms, Parmesan cheese, and HALF of the chopped thyme. Season with salt and pepper. Remove from heat and keep covered until plating. 5. Sear the Scallops
Under cold running water, thoroughly rinse the scallops to remove any sand. Pat dry the scallops with paper towels and remove and discard the small muscle on the side of each scallop (if attached). Season scallops with salt. Heat a large pan over high heat. Once hot, add 1 tablespoon of olive oil, and swirl to coat the pan. Cook each scallop for 2–3 minutes on one side leaving them untouched while they cook (this is the secret to creating a golden sear). Turn scallops over and cook for 1 minute more on second side. Remove scallops from pan and hold for Step 6. 6. Plate Your Dish
Distribute risotto in the middle of each plate and place the scallops directly on top. Garnish with the remaining chopped thyme leaves. Enjoy!
|Serv. Size 1/2 kit, as packaged (467g)|
|Amount Per Serving
|Calories 480||Calories From Fat 120|
|% Daily Value *|
|Total Fat 14g||22%|
|Saturated Fat 8g||40%|
|Trans Fat 0g|
|Total Carbohydrate 57g||19%|
|Dietary Fiber 5g||20%|
|** Contains less than 2 percent of the Daily Value of these nutrients.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:|
|Fat 9 · Carbohydrate 4 · Protein 4|
Scallops, Vegetable Stock (Water, Onions, Carrots, Cabbage, Celery, Leeks, Mushrooms, Turnips, Salt, Spices), Arborio Rice, Shiitake Mushrooms, Portobello Mushrooms, Grated Parmesan Cheese (Pasteurized Part-Skim Cow’s Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose [Prevents Caking], Natamycin [Protects Flavor]), White Wine, Butter (Cream, Salt), Garlic, Shallots, Thyme, Lemon Juice.
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