Scallops over Truffled Mushroom Risotto
with a Brown Butter Herb Sauce
- Shellfish
- Milk
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.
Ingredients
¼ cup
Parmesan Cheese
8 ounce
Button Mushrooms
5 teaspoon
Truffle Oil
2 unit
Chicken Stock Concentrate
1 unit
Lemon
8 ounce
Scallops
(Contains: Shellfish)
1 clove
Garlic
¾ cup
Arborio Rice
¼ ounce
Parsley
1 unit
Shallot
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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. • 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 (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.
• Season risotto with salt, pepper, and more lemon juice to taste. • Divide risotto 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, decadent flavors, with the truffle oil and brown butter sauce adding luxurious depth 🍲.
- Ease of prep: Some found it time-consuming and complex, but most felt the effort was worthwhile for such a gourmet result.
- Suggestions: Consider going lighter on the truffle oil if you find it overpowering; adjust scallop cooking time to avoid overcooking.
- Portions: Several wished for more scallops given the premium price; the risotto portion was generally ample.
- Restaurant quality: Many felt this dish rivaled fine dining, perfect for a special occasion meal at home.
Reviews from our home cooks
Truly a gourmet dish. Risotto is tedious, but the rest of the dish came together quickly. The scallops and brown butter were decadent and the truffle oil was the perfect touch.
Scallops always a favorite. These were good texture. The risotto was also good texture, and the brown butter was a nice touch. I went light on the truffle flavor as a little goes a long way. I could even do without.
The scallops and risotto were delicious. I never had truffle oil before but it enhanced a better in depth taste to the dish! No wonder truffle oil is usually so expensive- I loved it!
This one was great! The risotto was excellent. The scallops' flavor was allowed to stand on its own. Fantastic! One comment: front-load the prep (esp. mushroom cutting). I wound up rushing certain prep while the risotto was cooking, and that haste caused a minor accident.
Poured the butter sauce over the scallops after they were on top of the risotto. Made it greasy. Should have put it on the scallops before putting them on the risotto.
One of my absolute favorites (I'm a huge scallops fan), but I don't use the truffle oil. Flavor pops with the parm, lemon juice and the slow cooking of the risotto...love this!
Very good. There were plenty mushrooms to go in the risotto and the truffle oil was a nice finish. But risotto cannot be made properly in the time given on the recipe card. My order was for 4 servings and it took 45 minutes. One of our daughters who is a fairly novice cook started using Hello Fresh a few months ago ( she was one of the reasons I am trying it out) & she told me she made risotto but it was kind of krunchy. Now I know why. The directions for cooking time is not long enough.
The ratio of scallops to risotto is a bit off. The scallops were small, so it would have been nice to have a few more. Also, I say this every time I review the recipe, but the scallops need to be rinsed. That step should be added to the recipe. I did it and they were good, but the one time I didn't, they were sandy.
By far the best and freshest scallops I've ever had. This recipe was absolutely delicious. I love that you can customize them slightly ie. I don't like mushrooms but my husband does, so we didn't use all in the recipe and it didn't affect the outcome. So far my favorite!
Love scallops, love risotto - what's to hate? The scallops are nice and firm. We don't use as much truffle oil; a little earthiness goes a long way
