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 captivated.


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

1 clove


1 unit


¾ cup

Arborio Rice

8 ounce

Button Mushrooms

1 unit


¼ ounce


8 ounce


(Contains Shellfish)

¼ cup

Parmesan Cheese

(Contains Milk)

5 teaspoon

Truffle Oil

Not included in your delivery

4 teaspoon

Vegetable Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat46 g
Saturated Fat18 g
Carbohydrate77 g
Sugar7 g
Dietary Fiber5 g
Protein28 g
Cholesterol90 mg
Sodium1000 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


Simmer Stock and Start Prep

Bring 4 cups water (7 cups for 4 servings) and stock concentrates to a boil in a medium pot. Once boiling, reduce to a low simmer (you’ll use the simmering stock in the next step). Wash and dry all produce. Peel and slice garlic as thinly as possible. Halve, peel, and mince shallot.

Start Risotto

Heat a drizzle of oil in a large pan over medium heat. Add garlic and shallot. Cook, stirring, until softened, 1 minute. Add rice; stir until translucent, 1-2 minutes. Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

Finish Prep and Cook Mushrooms

While risotto cooks, trim and slice mushrooms into ¼-inch-thick pieces. Pick parsley leaves from stems; roughly chop leaves. Zest and quarter lemon (for 4 servings, zest 1 lemon; quarter both). Heat a drizzle of oil in a second large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until browned and crisp, 6-8 minutes. Turn off heat; remove from pan and set aside. Wipe out pan.

Cook Scallops

While mushrooms cook, pat scallops dry with paper towels and season generously all over with salt and pepper. Once mushrooms are done, heat a large drizzle of oil in same pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; remove from pan and set aside, covered. Wipe out pan.

Brown Butter and Finish Risotto

Melt 2 TBSP butter (3 TBSP for 4) in same pan over medium heat. Cook, stirring, until foamy and flecked with amber brown bits, 2-4 minutes. Stir in half the chopped parsley and a squeeze of lemon juice. Immediately transfer to a small bowl. Once risotto is done, stir in mushrooms, Parmesan, 1 TBSP butter, a squeeze of lemon juice, and lemon zest and truffle oil to taste.

Finish and Serve

Season risotto with salt, pepper, and more lemon juice to taste. Divide between bowls; top with scallops. Drizzle with as much brown butter as you like and any remaining truffle oil to taste. Top with remaining chopped parsley. Serve with any remaining lemon wedges on the side.