Scallops Over Truffled Mushroom Risotto
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Scallops Over Truffled Mushroom Risotto

Scallops Over Truffled Mushroom Risotto

with a Brown Butter Herb Sauce

Talk about a powerhouse: every element of this recipe goes above and beyond in fitting in as much lush, decadent flavor as can be contained on a plate. It starts with scallops, pan-seared until they’re gloriously golden and tender. They’re perched on top of a mushroom risotto, which has some seriously luxuriant overtones thanks to the addition of truffle oil. A drizzle of brown butter sauce ties everything together in nutty, rich splendor—one bite, and you’ll be hooked.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time


serving amount

2 unit

Chicken Stock Concentrate

2 clove


1 unit


¾ cup

Arborio Rice

8 ounce

Button Mushrooms

1 unit

Meyer Lemon

¼ ounce


8 ounce


(Contains Shellfish)

2 tablespoon

Truffle Oil

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

4 teaspoon

Vegetable Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate76 g
Sugar6 g
Dietary Fiber6 g
Protein30 g
Cholesterol85 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Large Pan
Paper Towel
Small Bowl


Boil Stock and Prep Risotto

Wash and dry all produce. Bring 5 cups water and stock concentrates to a boil in a medium pot. Once boiling, reduce heat to low. Meanwhile, slice garlic as thinly as possible. Halve, peel, and mince shallot.

Simmer Risotto

Heat a drizzle of oil in a large pan over medium heat. Add shallot and garlic. Cook, tossing, until softened, 1-2 minutes. Add rice and stir until translucent, 1-2 minutes. Add stock to pan ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until al dente and creamy, 30-35 minutes.

Cook Mushrooms

Trim mushrooms, then cut into ¼-inch-thick slices. Zest lemon until you have 1 tsp zest, then cut into quarters. Pick parsley leaves from stems and roughly chop. Heat a drizzle of oil in another large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing, until crisp and browned, 4-7 minutes.

Cook Scallops

Remove mushrooms from pan and set aside. Wipe out pan and heat a large drizzle of oil in it over medium-high heat. Pat scallops dry with a paper towel and season generously all over with salt and pepper. Add to pan and cook until browned and just firm, 3-5 minutes per side. Remove from pan and set aside, covered, to keep warm. Wipe out pan again and place over medium heat.

Brown Butter and Finish Risotto

Melt 2 TBSP butter in same pan. Stir often until butter starts to brown, about 3 minutes. Stir in half the parsley and a squeeze of lemon juice, then immediately pour into a small bowl. Once risotto is al dente, stir in mushrooms, lemon zest, Parmesan, 1 TBSP truffle oil (we sent more), 1 TBSP butter, and a squeeze of lemon juice.

Plate and Serve

Season risotto with salt, pepper, and more lemon juice (to taste), then divide between bowls and top with scallops. Drizzle with brown butter and remaining truffle oil (to taste). Garnish with remaining parsley. Serve with any remaining lemon quarters on the side for squeezing over.