Seared Scallops & Mushroom Risotto Recipe

Preparation Steps

1. 1

   Prepare the Risotto

   In a large pan, heat 2 tablespoons of olive oil over medium heat. Add chopped crimini mushrooms and sauté until browned, about 5 minutes. Stir in arborio rice and cook for an additional 2 minutes until the rice is lightly toasted. Pour in the white wine and let it evaporate completely.

2. 2

   Cook the Risotto

   Gradually add vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Stir in chopped fresh fennel and grated parmesan cheese. Season with salt and black pepper to taste.

3. 3

   Sauté the Broccolini

   While the risotto is cooking, steam or sauté the broccolini in a separate pan with a tablespoon of olive oil until tender, about 4-5 minutes. Set aside.

4. 4

   Prepare the Yam Shoestrings

   Preheat the oven to 400°F (200°C). Thinly slice the yam into shoestrings and toss with a tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until crispy and golden.

5. 5

   Sear the Scallops

   Pat the scallops dry and season with salt and black pepper. In a skillet, heat the remaining tablespoon of olive oil over high heat. Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through.

6. 6

   Plate the Dish

   Spoon the creamy mushroom risotto onto plates, top with sautéed broccolini and seared scallops. Drizzle with lemon oil and garnish with crispy yam shoestrings.