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Scallops over Truffled Mushroom Risotto

Scallops over Truffled Mushroom Risotto

with a Brown Butter Herb Sauce

Gourmet
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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.

Allergens:ShellfishMolluscsMilk

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

Total Time50 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Stock Concentrate

1 clove

Garlic

1 unit

Shallot

¾ cup

Arborio Rice

8 ounce

Button Mushrooms

1 unit

Lemon

¼ ounce

Parsley

8 ounce

Scallops

(ContainsShellfish, Molluscs)

¼ cup

Parmesan Cheese

(ContainsMilk)

5 teaspoon

Truffle Oil

Not included in your delivery

4 teaspoon

Vegetable Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat42 g
Saturated Fat17 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Zester
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• Melt 2 TBSP butter (3 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 plain butter, a squeeze of lemon juice, and lemon zest and truffle oil to taste.

6

• 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. Garnish with remaining chopped parsley. Serve with any remaining lemon wedges on the side.