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Porcini Dusted Scallops Recipe

Inspired by The Gryphon

Time45m

Serves4

Wild mushroom & black truffle risotto, grilled asparagus

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Ingredients

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Scallops

12 pieces Scallops

2 tbs porcini mushroom powder

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Risotto

1 cup arborio rice

4 cups Chicken or vegetable broth

1 cup dry white wine

1 medium Onion, finely chopped

2 tbs Garlic, minced

1 cup wild mushrooms, chopped

1 tbs black truffle oil

1 cup Parmesan cheese, grated

2 tbs Butter

1 tsp Celtic sea salt

1 tsp black pepper

Grilled Asparagus

1 bunch asparagus, trimmed

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Method

Prepare the Risotto

1

Sauté Aromatics

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.

2

Cook the Rice

Add the arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted.

3

Add Wine and Broth

Pour in the dry white wine and stir until it's mostly absorbed. Gradually add the warmed broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

4

Incorporate Mushrooms and Cheese

Stir in the chopped wild mushrooms, black truffle oil, parmesan cheese, and butter. Season with salt and pepper. Keep warm.

Grill the Asparagus

5

Prepare Asparagus

Preheat a grill or grill pan over medium-high heat. Toss the asparagus with olive oil, salt, and pepper.

6

Grill Asparagus

Grill the asparagus for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Cook the Scallops

7

Season Scallops

Pat the scallops dry and season both sides with porcini mushroom powder, salt, and black pepper.

8

Sear Scallops

In a skillet, heat 2 tablespoons of olive oil over high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through.