Seared Sea Scallops over Mushroom Risotto

Ingredients

1 cup risotto

1 large shallot, finely diced, divided

5 cups vegetable broth

5 tbsps olive oil, divided

1/2 cup dry white wine

3/4 cup Parmesan cheese, finely grated

3/4 cup Fontina cheese, finely grated

1/3 lb of mushrooms, thinly sliced

2 tbsps grapeseed oil

1 lb scallops

black pepper and salt to taste

fresh thyme for garnish

optional: squeeze of fresh lemon

Directions

In a medium sauce pan, bring 5 cups of vegetable broth to a simmer.

Heat 3 tbsp olive oil in a 3 quart pot over medium heat. Add in shallots and cook until translucent, stirring occasionally. Should take about 2-3 minutes.

Add in risotto and stir until coated in oil. Continue to stir for about 3 minutes. Then add wine. Bring to a simmer and stir occasionally until wine has nearly evaporated. Reduce heat to medium and add in vegetable broth 1/2 cup at a time - stirring constantly. Once liquid has been absorbed , add another 1/2 cup. Repeat until rice is al dente.

Note: It should take between 2-3 minutes between additions. The grains should be tender - but not mushy and the consistency should be more of a liquid than a thick solid. The whole process should take between 25-30 minutes.

Add Parmesan and Fontina cheese and black pepper to taste. Stir to combine and remove from heat.

In a medium skillet, heat 2 tbsps olive oil in a medium skillet over medium. Add in mushrooms - stirring occasionally. Cook for 5 minutes. Add in shallot and cook an additional 2 minutes. Add in 1/2 tsp salt, 1/2 tsp pepper and fresh thyme to taste. Remove from heat.

Using a paper towel, pat sea scallops dry. Sprinkle one side with salt and pepper. In a medium nonstick skillet, heat grapeseed oil on medium. Once oil is hot, add in sea scallops (might have to do this in batches) - salt and pepper side down. Don’t crowd too much. Sprinkle on another round of salt and pepper. Cook about 2-3 minutes per side - being careful not to move them. Flip the scallops and cook an additional 1-2 minutes or until cooked through. Remove from heat.

To plate: Start with risotto on the bottom, add in mushroom mixture, then add scallops. Finish with fresh thyme, cheese, and a squeeze of lemon.