Pan-Seared Hokkaido Scallop Risotto With Truffle Oil Recipe

Name: Pan-Seared Hokkaido Scallop Risotto With Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 1/2 tsp of butter. Stir till liquid is absorbed. Transfer onto serving plates.
6
(Scallops)
7
Heat oil with 1/2 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 Appetit!

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 scallops large, 3 shitake mushrooms, 6 stalks asparagus, 1 cup rice, and more.

Yes, Pan-Seared Hokkaido Scallop Risotto With Truffle Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Hokkaido Scallop Risotto With Truffle Oil

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