Spring Dinner----Scallops With Mushroom and Pea Risotto
  • 6 scallops
  • ½ cup flour
  • 5½ cups of chicken broth
  • 4 Tbls. butter
  • 1 cup onion, finely chopped
  • 8 ounces white mushrooms, finely chopped
  • 1½ cups arborio rice
  • ½ cup white wine
  • 1 cup of frozen peas, thawed
  • 1 cup freshly grated parmesan cheese
  • ¼ cup parsley, minced
  • 1 tsp. lemon zest
  • salt & pepper to taste
  1. In a medium sized saucepan, bring chicken broth to a simmer.
  2. Pat scallops dry and season with salt and pepper. Dredge in flour and set aside.
  3. In a large skillet over medium heat add butter. When melted, add onions and saute until softened, 5-8 minutes, stirring occasionally. Add in mushrooms, and saute until tender and the juices have evaporated, about 10­ minutes, stirring occasionally. Next, add in arborio rice, and cook stirring one minute. Add wine and stir until liquid is absorbed, 2 minutes.
  4. Turn the skillet down to medium-low and add in 1 cup of the broth to the skillet. Stir gently until most of the liquid is absorbed. Keep adding stock a cup at a time and stirring until all of the broth is incorporated (this takes approximately 29-32 minutes). At this point taste the rice. It should be tender and creamy but still have a slight bite to it. Stir in peas, parsley, and freshly grated parmesan cheese. Add salt and pepper to taste.
  5. Heat another large skillet over medium-high heat. Add 2 Tbls. olive oil. When oil is hot add scallops to the pan and sear for 2 minutes on each side.
  6. Remove from skillet and serve over risotto.
Recipe by Tonja's Table at https://tonjastable.com/2018/04/spring-dinner-scallops-with-mushroom-and-pea-risotto/