Scallops And Risotto Recipe

Directions

1. 1

   Prepare the Risotto

   In a saucepan, heat the chicken broth over low heat. In a separate large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.

2. 2

   Cook the Rice

   Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently. Gradually add the warmed chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This should take about 18-20 minutes.

3. 3

   Add Mushrooms and Cheese

   When the rice is al dente, stir in the chopped local mushrooms and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and let it sit covered.

4. 4

   Make the Black Garlic Aioli

   In a small bowl, combine the mayonnaise and minced black garlic. Mix well and set aside.

5. 5

   Cook the Scallops

   Pat the scallops dry with a paper towel and season with salt and black pepper. In a skillet, heat 1 tablespoon of olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

6. 6

   Plate the Dish

   To serve, spoon the risotto onto plates, top with the seared scallops, and drizzle with black garlic aioli. Garnish with chopped parsley.