3 Scallops / Corn / Garlic / Shallots / Shiitake Mushroom / Asparagus Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable or chicken broth over low heat and keep it warm.

2. 2

   Sauté Aromatics

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add minced garlic and diced shallots, and sauté until translucent.

3. 3

   Cook Mushrooms and Asparagus

   Add sliced shiitake mushrooms and chopped asparagus to the skillet. Sauté for about 5 minutes until softened. Stir in the corn kernels and cook for an additional 2 minutes.

4. 4

   Toast the Rice

   Add Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.

5. 5

   Add Broth Gradually

   Begin adding the warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Cook the Scallops

   In a separate pan, heat the remaining tablespoon of butter over medium-high heat. Season scallops with salt and black pepper. Sear scallops for about 2-3 minutes on each side until golden brown and cooked through.

7. 7

   Finish the Risotto

   Once the risotto is creamy, stir in the Parmesan cheese and the remaining butter. Adjust seasoning with salt and black pepper as needed.

8. 8

   Serve

   Plate the risotto, top with seared scallops, and enjoy!