Wild Mushroom Risotto with Seared Sea Scallops

Ingredients for the Risotto
– Extra-virgin olive oil
– Salt and freshly ground black pepper
– 1 onion, minced
– 2 garlic cloves, minced
– 1 pound assorted mushrooms, crimini and shiitake, stemmed
– Leaves from handful fresh thyme sprigs
– 2 tablespoons chopped fresh flat-leaf parsley
– 2 bay leaves
– 2 cups Arborio rice
– 1/2 cup dry white wine
– 8 cups canned chicken stock, heated
– 2 tablespoons butter
– 1/2 cup freshly grated Parmigiano-Reggiano
– Fresh flat-leaf parsely, for garnish

Directions for the Risotto
1. Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil

2. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes

3. Remove to a plate and cover to keep warm while you make the risotto

4. Reduce the heat to medium. Drizzle in another 2-count of olive oil

5. Add the onion and garlic and cook, stirring, for 5 minutes until soft

6. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes

7. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque

8. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol

9. Now pout in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock

10. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. ( You may not need all of the stock; the risotto is done when it is slightly firm but creamy).

11. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil

Ingredients for the Seared Sea Scallops
– 1/2 pound Dry Seas Scallops
– Grape seed or olive oil
– 2 tablespoons butter
– Salt and pepper

Directions for the Seared Sea Scallops
1. Preheat a cast iron skillet over medium high heat

2. In the meantime, pat the scallops very dry with a paper towel. Sprinkle the sea scallops with salt and pepper, to season

3. When the pan is hot, add the oil, then drop in your scallops, giving them enough room in between so they don’t steam each other

4. The scallops should make a sizzling noise when you put them in the pan

5. Cook the scallops for 2 minutes, making sure not to move them or touch them at all. If they are not ready to be moved they will stick to the pan!

6. Flip the scallops over with a pair of tongs, when they are ready they should easily pull away from the pan. Add butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter

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