Grilled Sea Scallops on Forest Mushroom Risotto

Grilled Sea Scallops on Forest Mushroom Risotto is classic combo. Kind of like Wieners and Kraft Dinner, only more gourmet, savoury, delicious, tastier, better for you, more …  Okay it’s nothing like KD & Wiens except that it’s a combo. Scallops are easy and quick to cook.  I just toss them in a little olive oil and fresh ground black pepper, grill them for a couple of minutes on each side and that’s it. There is so much flavour in the the risotto, it’s nice to keep the scallops simple and enjoy their clean fresh taste. It’s great that the scallops are so simple because the risotto takes a little more effort. Please do me a kindness and have a bottle of your favorite red wine with this dish.

Forest Mushroom Risotto
Ingredients:
1.25 litre chicken stock (or low-sodium broth if you don’t 
have stock)
35 g dried mixed forest mushrooms (porcini, bolets, black
fungus, pleurotos)
2 tbsp butter
2 tbsp extra-virgin olive oil
2-1/2 cups onions, finely chopped
2 large garlic cloves, minced
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1-1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
extra grated Parmesan for finishing
3 fresh Digby sea scallops per person
Directions:
1 Bring stock to simmer in heavy medium saucepan.
2 Add dried mushrooms & simmer until just tender, about 2 min.
Transfer mushrooms to a plate using a slotted spoon.  When
cool, chop finely.  Keep stock warm over very low heat.
3 Melt butter with oil in heavy large saucepan over medium
heat. Add onions and saute until tender, about 10 min.
4 Add chopped mushrooms, garlic, thyme & rosemary & saute
for 5 min. Add rice & stir for 2 min.
5 Add wine & cook until liquid is absorbed, about 3 min. Stir
often.
6 Add 1 cup hot stock & simmer unit liquid is absorbed, about
8 min.  Repeat until all stock has been added & absorbed. 
Stir often.
7 Stir in Parmesan & serve.
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6 Comments on “Grilled Sea Scallops on Forest Mushroom Risotto”

  1. bakingforthecure
    September 5, 2008 at 6:18 pm #

    WOW! the rice looks so creamy and full of great flavor, and thE sacllops, well, those one look amazing! This looks like a really well done dish 🙂

  2. September 17, 2008 at 4:41 am #

    Looks like a tasty bit of business! Your site is look great btw!

  3. Diane
    December 21, 2008 at 3:32 pm #

    Would be nice if the recipe said how many people it served and what the portion size was

  4. foodwinedogs
    December 21, 2008 at 4:10 pm #

    Sorry… This risotto recipe serves 4.

  5. July 22, 2009 at 3:46 pm #

    jai bien aimer ma lecture!

  6. September 7, 2009 at 2:39 pm #

    Would be nice if the recipe said how many people it served and what the portion size was…

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