Pan Seared Scallops with Shiitake Mushroom Risotto

Pan Seared Scallops with Shiitake Mushroom Risotto

Pan Seared Scallops

1lb Sea Scallops

Course Sea Salt

1T unsalted Butter

1T Oil

Rinse the scallops and pat dry with a paper towel. Sprinkle the scallops with a pinch of course sea salt. Set your stove top to medium high heat and add 1T of unsalted butter and 1T of oil. When the pan has reached the high heat add the scallops and do not move them for at least 2 minutes to achieve a seared 'crust'. Turn the scallops over and cook for an addition 1-2 minutes. Remove from pan and serve immediately. 

Shiitake Mushroom Risotto

1cup Arborio Rice

1 medium yellow onion diced

1T olive oil

4cups Chicken Broth (make sure it is already warm)

4oz Chopped Shitake Mushrooms

In a medium stock pot heat the olive oil at medium heat and add the onions until they become translucent. Add the Arborio rice and mix till coated, about 2 minutes. Add the chicken broth one cup at a time stirring after each addition. The mushrooms can be added after all of the broth has been added to the rice. Continue till the Risotto has a creamy consistency; 20-25 minutes.