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 luxurious 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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
• 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.
• 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.
• 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.
• 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.
• Melt 2 TBSP butter (4 TBSP for 4 servings) 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, 1 TBSP truffle oil (2 TBSP for 4), a squeeze of lemon juice, and lemon zest to taste. (Save remaining truffle zest for serving.)
• Season risotto with salt, pepper, and more lemon juice to taste. • Divide between bowls; top with scallops. Drizzle with brown butter and remaining truffle oil to taste. Garnish with remaining chopped parsley. Serve with any remaining lemon wedges on the side.