Pan-Seared Hokkaido Scallop Risotto With Truffle Oil

Foodista
13Ingredients
370Calories
50Minutes

Ingredients

  • 5 scallops (large)
  • 3 shitake mushrooms
  • 6 stalks asparagus
  • 1 cup rice
  • 1 tablespoon shredded parmesan cheese (optional)
  • 1/2 onion (chopped)
  • 1 tablespoon garlic (mince)
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon truffle oil
  • 3 tablespoons white wine
  • 350 milliliters chicken stock
  • 1/2 teaspoon salt

Directions

  1. Rinse and pat scallops dry with paper towels. Cut up 2 scallops to bite size. Season scallops with a pinch of salt and pepper. Set aside.
  2. Heat 1 tbsp of oil and butter. Add onion and garlic and sauteed till fragrant.
  3. Pour in chicken stock. Rinse rice and add them in together with salt and simmer. Cook till Al Dente, stirring occasionally and add more stock if needed.
  4. Add in diced mushrooms, asparagus, scallops and white wine.
  5. Mix well and add cheese, truffle oil and ½ tsp of butter. Stir till liquid is absorbed. Transfer onto serving plates.
  6. (Scallops)
  7. Heat oil with ½ tsp of butter on medium fire and sear both sides of scallops till golden brown. Do not overcook your scallops.
  8. Drain and add onto risotto and drizzle more truffle oil an aromatic Japanese rice! Bon Appétit!
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NutritionView more

370Calories
Sodium28%DV680mg
Fat35%DV23g
Protein20%DV10g
Carbs10%DV29g
Fiber8%DV2g

PER SERVING *

Calories370Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat7g35%
Trans Fat
Cholesterol30mg10%
Sodium680mg28%
Potassium370mg11%
Protein10g20%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate29g10%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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