Seared Scallops with Truffle Risotto & Roasted Tomatoes
Truffle Risotto with Seared Scallops and Roasted Tomatoes is a dish that combines creamy, earthy risotto with delicate seared scallops and sweet, juicy roasted tomatoes. A full flavor experience.
1teaspoonKosher Salt - ¼ teaspoon if using table salt
¼teaspoonFresh Ground Pepper
Instructions
Timeline Instructions Cheat Sheet
We made a timeline cheat sheet and put it in the notes below!
Truffle Risotto
In a small pot, warm your chicken stock until it's barely simmering. We will need it warm & ready to go shortly.
In a saucepan, melt the butter over medium heat and add the shallots or garlic. Sauteing for 1-2 minutes or until it smells amazing but doesn't brown.
Add your wine (carefully) and let reduce slightly.
Next, add the arborio rice and stir, coating each piece in our delicious butter, shallot wine mixture.
Slowly, ½ cup at a time, start adding your chicken stock. Stirring constantly until it's absorbed.
After adding 3ish of the 4 cups of stock, taste your risotto to check for doneness. If your rice is still slightly hard, add the remaining chicken stock until it's tender.
Finally, add your shredded truffle cheese and mix until melted.
Taste, and add kosher salt & fresh ground pepper to taste.
Oven Roasted Tomatoes
Preheat your oven to 350 degrees.
Quarter your Roma tomatoes. If using cherry tomatoes no need to cut at all.
In a small bowl, toss your tomatoes in your olive oil, rosemary, thyme, kosher salt & fresh ground pepper.
Place a sheet tray with foil or parchment and roast for 30 minutes or until tender and slightly charred.
Seared Scallops
Before cooking your scallops, remove the adductor muscle, rinse, place on a paper towel-lined plate and cover with another paper towel.
Let the scallops sit for at least 30 minutes to drain any extra moisture.
Bring a large cast iron or heavy-bottomed saute pan to high heat.
Add enough olive oil to coat the bottom of the pan.
Testing to make sure the pan is up to temperature, touch a scallop to the pan. If you hear an immediate and loud sizzle you are ready to get started.
Season your scallops with kosher salt and fresh ground pepper and immediately move them to the pan, placing them at least 1" apart in every direction.
Cook for around 1 minute or until a golden crust has formed, then turn over.
Once flipped, let cook for 1 minute, and then add your butter and fresh thyme stems if desired.
Turn off the pan and use a simple kitchen spoon, to baste the scallops in the melted butter.
Serve over your risotto with your roasted tomatoes. Garnishing with fresh basil if desired.
Sit back, take a bite, and enjoy!
Notes
Tips for SucessWhen making a recipe with different components (scallops, risotto, & tomatoes) a big key to success is timing. You don't have 8 hands, and you don't want your scallops done before you even start your risotto. I have created a timetable below to help you execute this recipe flawlessly...Preparation is Key
Shread the Truffle Cheese
Clean your Scallops (remove the abductor, rinse, and lay on paper towels)
Get your tomatoes completely ready to put in the oven.
Get your Chicken Stock in a pot on the stove.
Getting Started Cooking
Put your tomatoes in the oven.
Start on your risotto.
Snack on cheese and sip wine 😉
Finishing Strong
When your risotto is on its very last cup of stock being added, start cooking your scallops.
Your tomatoes should be coming out of the oven right about now.
Taste your risotto & make sure it's tender. If not, add another cup of stock (or water if you've run out).