Scallops over Truffled Mushroom Risotto
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Scallops over Truffled Mushroom Risotto

Scallops over Truffled Mushroom Risotto

with Herby Brown Butter

This recipe is all about delivering lush, decadent flavor and cozy vibes. It starts with scallops, pan-seared until they’re gloriously golden and tender. They’re perched on top of a warming mushroom risotto, which has some seriously luxurious overtones thanks to the addition of truffle seasoning. A drizzle of brown butter sauce ties everything together in nutty, toasty 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 Time10 minutes


serving amount

2 unit

Chicken Stock Concentrate

1 clove


1 unit


¾ cup

Arborio Rice

8 ounce

Button Mushrooms

¼ ounce


1 unit


8 ounce


(Contains Shellfish)

3 tablespoon

Parmesan Cheese

(Contains Milk)

2 g

Truffle Seasoning

Not included in your delivery



4 teaspoon

Cooking Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories740 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate81 g
Sugar7 g
Dietary Fiber3 g
Protein27 g
Cholesterol80 mg
Sodium740 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 & 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 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 & Cook

• While risotto cooks, trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). 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; transfer to a plate. 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; transfer to a plate and cover. Wipe out pan.

Cook Butter & Finish Risotto

• 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 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, a pinch of truffle seasoning, and lemon zest to taste.

Finish & Serve

• 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 sprinkle with truffle seasoning to taste. Garnish with remaining parsley. Serve with any remaining lemon wedges on the side.

Scallops are fully cooked when internal temperature reaches 145º.