Mushroom Risotto With Pan-seared Scallops
DATE: September 21, 2022
- Time: 1hr
- Serves: 4
Featured product
Cini in a Bottle
Poricni Sea Salt
Fish You Were Here
Fish Lover Spice
FOR THE RISOTTO
- 3 tbsp olive oil, separated
- 1½ cups Arborio rice
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1 tsp Healthy On You® 'Cini in a Bottle sea salt, separated
- 1 medium fennel bulb, green tops removed (reserve a few fronds for the garnish,) halve the bulbs lengthwise; slice lengthwise into ½-inch-thick pieces.
- ½ lb mixed mushrooms: Shiitake, Oyster, porcini, maitake varieties
- ½ cup dry white wine
- 4 cups mushroom or vegetable stock
- ¼ cup shredded Parmesan cheese
- reserved fennel fronds and parsley leaves for garnish
FOR THE SCALLOPS
- 2 tbsp olive oil
- 1 lb wild-caught Sea Scallops
- 1 tbsp Healthy On You® Fish You Were Here Fish Lovers Spice Blend
- ½ tsp sea salt
Directions
MAKE THE RISOTTO
- Heat one 1 tbsp oil in a large, heavy nonstick skillet. Under medium-high heat, add the fennel slices in one layer throughout the pan. Braise the fennel for 1 to two minutes until brown then turn. Remove from the pan and set aside.
- Add another tbsp of olive oil, the mushrooms and half of the 'Cini in a Bottle sea salt. Spread out evenly and allow to cook for 2 minutes before stirring. Add the garlic and cook for an additional 5 minutes then remove from the pan and set aside.
- Add the last tbsp of olive oil, and toss in the shallots. Reduce the heat if necessary to medium so they do not burn. Saute until they are translucent, about 3-5 minutes.
- Add in the Arborio rice and stir well to coat with the oil. Add the last tsp of 'Cini in a Bottle sea salt. When the rice grains start to become translucent in color, add the wine and stir well until evaporated.
- Begin to add in the stock ½ cup at a time and continuously stir the mixture until it is almost evaporated. Add another ½ cup of stock at a time. Repeat this process until the rice is tender and soft and you've used up all the stock (about 25 minutes.) The rice will look soupy, but the water will absorb.
- Add back in the cooked fennel and mushroom mixture. Stir well to incorporate. Add in the parmesan cheese and stir again. Remove from the heat.
MAKE THE SCALLOPS
- Before you season the scallops, make sure they are completely dry. Pat them dry and for extra measure, put them in the fridge uncovered for 20 minutes or more. This way they will dry out and you will get the nice seared color we all love so much.
- After you dry the scallops, sprinkle both sides with the Fish You Were Here Fish Lovers Spice Blend. Sprinkle with sea salt.
- Heat a cast-iron skillet over medium-high heat. Add the olive oil and allow to heat. When the oil is shimmering, this means it is hot enough to add the scallops. Using a tong, add the scallops one by one. Do not crowd the pan. You may have to do them in two batches.
- Allow the scallops to sear on one side for 3-5 minutes before turning.
- Turn and sear for 3-5 minutes on the other side and then remove from the pan.
- To plate: In a shallow bowl, add the risotto first, then top with the scallops. Sprinkle with the fennel fronds and parsley leaves. Serve immediately.
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