Jumbo Scallops

Jumbo Scallops

with Wild Mushroom Risotto and Truffle Oil

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This risotto is a simple dish with a huge impact. It begins with chunks of earthy portobello and shiitake mushrooms and is finished with a drizzle of fragrant truffle-infused oil taking, this hearty wild mushroom risotto to the next level. You will top your silky rice with huge butter-seared sea scallops and garnish with elegant Parmesan crisps. These crisps, made simply by toasting a thin layer of cheese in the oven, will give you pro status at the dinner table!

  • Est. Cooking Time: 45 min
  • Allergens: Milk,Crustacean
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Amber Ale

INGREDIENTS:

  • Arborio Risotto
  • Chives
  • Portobello Mushrooms
  • Shiitake Mushrooms
  • Parmesan Cheese
  • Lemon
  • Parchment Paper
  • Shallots
  • White Truffle Oil
  • Port Cooking Wine
  • Vegetable Base
  • Scallops
  • Butter
  • Garlic Cloves

EQUIPMENT YOU'LL NEED:

  • 2 Medium Saucepots with Lids
  • Baking Sheet
  • Large Saute Pan
  • Small Bowl
  • Zester or Microplane

FROM YOUR PANTRY:

  • Salt
  • Olive Oil

INGREDIENTS 411:

  • Ingredients are gluten-free, but not handled in a gluten-free facility

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.