This Seared Scallop and Wild Porcini Risotto marks the final chapter in my three‑part porcini adventure. One beautiful pound of fresh wild porcini became three dishes, each building on the last and showing off the depth of this seasonal ingredient. Porcini season is brief, but if you’re willing to invest a little upfront, you can stretch it into three memorable meals. This finale proves just how far one perfect ingredient can take you.
Ingredients
- 1 recipe Pan Seared Scallops
- 1 recipe Wild Porcini Mushroom Risotto
- fresh pea shoots for garnish
Instructions
Gather ingredients before starting the recipe.
- Prepare Wild Porcini Mushroom Risotto, or If you’re using leftover risotto from your previous porcini mushroom preparation, add a couple of tablespoons of water to the skillet along with the risotto and porcini mushrooms. Stir gently to loosen the grains. The added water will reconstitute the risotto and bring it back to the same creamy texture it had when freshly made.Cover the pan and warm the risotto over low heat until both the rice and mushrooms are heated through.
- Prepare Pan Seared Scallops and remove from heat.
- Spoon a generous portion of risotto in a deep rimmed bowl, making sure that a few of the sautéed mushrooms are included, and top with 3 seared scallops per serving.
- Garnish with a few strands of pea shoots and serve.
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