Lemon Caper Pan-Seared Scallops with Mushroom Risotto

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Make the mushroom risotto first. Keep the vegetable broth simmering in a small pan.
2. In a large pan over medium heat, melt 2 tbsp butter, add the sliced mushrooms and cook 7 to 8 minutes until browned and soft, salting them near the end. Set aside.
3. In the same pan over medium heat, add 2 tbsp butter and the diced shallot and cook until soft but not browned. Add the garlic and Arborio rice and cook until the rice has absorbed the butter.
4. Add the white wine and cook until fully reduced. Then add the broth ¼ to ⅓ cup at a time, stirring until it is almost fully absorbed before each addition, until the rice is cooked, about 22 to 25 minutes.
5. Near the end, return the mushrooms to the pan and season with salt to taste. Stir in the parmesan if using. Keep the risotto covered and warm.
6. Season the scallops lightly with salt after patting them dry with paper towel. Heat a large frying pan over high heat with plenty of high-smoke-point oil, then arrange 7 to 9 scallops in a ring around the edge, without crowding.
7. Sear the scallops 1½ to 2 minutes per side until caramelised, turning once. Move them to a towel-lined tray and repeat with the rest. For medium scallops cook 1 to 1½ minutes maximum; for small ones about 1 minute per side.
8. For the sauce, in a clean pan over medium-low heat, melt 2 tbsp butter, add the capers and cook 1 minute. Add the wine, lemon zest and lemon juice and cook 2 to 3 minutes. Stir in the herbs, then take off the heat.
9. Toss the scallops in the sauce off the heat. Spoon the risotto onto plates, top with 3 to 5 scallops and a tablespoon of sauce per serving, and serve immediately without reheating.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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